Garlic, onion linked to decreased bowel cancer risk
Eating lots of onions, garlic and leeks has been linked to reduced risk of bowel cancer in a Chinese study of more than 1600 volunteers.
The vegetables, collectively in the genus Allium, contain several bioactive compounds known as phytonutrients, including sulfur-rich flavonoids, which have anti-bacterial, anti-fungal and antioxidant properties.
Published in Cosmos Magazine.
