Eating a common vegetable 'could reduce your risk of getting cancer'

Health experts have highlighted the benefits of a common vegetable that could potentially reduce your risk of cancer. If you enjoy red onions, you'll be glad to hear they're not just tasty but also incredibly beneficial for your health.

While all onion varieties are loaded with an anti-cancer flavonoid known as quercetin, red onions also boast a rich supply of anthocyanin. This antioxidant is typically found in red, purple, and blue fruits and vegetables.

This compound has been proven to hinder cancer development by combating "free radicals". A build-up of free radicals in your body can lead to oxidative stress, which may trigger inflammation and raise your risk of chronic illnesses like cancer and heart disease.

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Fruits and vegetables that are dark in colour are usually packed with anthocyanins. These specific types of produce are known for their high levels of this beneficial compound:

Mulberries Black chokeberries Black elderberries Blackcurrants Cherries Blackberries Lingonberries Strawberries Sour cherries Red raspberries Black grapes Plums Blueberries Black beans Red currants Purple corn Pomegranate Aubergine Black carrots, Red cabbage Purple cauliflower

A study conducted in 2017 investigated the effects of anthocyanins on cancer prevention and treatment. It suggested that anthocyanin can aid in preventing cardiovascular disease, controlling obesity, and exhibiting anti-tumour activity, reports Wales Online.

Anthocyanins might also play a part in halting the growth and spread of cancer cells. A 2016 study carried out in a test tube suggested that the compound has the potential to activate certain genes that can eradicate prostate cancer cells.

Anthocyanins have also demonstrated potential in curbing the spread of leukaemia and ovarian cancer cells. Moreover, numerous studies suggest that these compounds could potentially decrease your risk of developing skin cancer.

A 2019 study analysed a group of 833 people with colorectal cancer and compared their data with 833 individuals who did not have the disease. The research concluded that the risk of colorectal cancer was 79% lower in those who regularly consumed vegetables like onions.

In a separate review from 2015, experts discovered a correlation between consuming a large amount of allium vegetables and a reduced risk of cancer, particularly cancers of the stomach and gastrointestinal tract. It is crucial to remember that while these studies provide promising results, further research involving humans is required.

Other potential benefits anthocyanins may offer include:

• Antimicrobial effects - one study showed it may help fight infections from the Staphylococcus aureus bacterium.

• UV protection - anthocyanin pigments may also protect your skin from UVB rays.

• Weight loss - a diet rich in anthocyanin can reduce body and belly fat than those who don't.

• Power your brain - the compound can boost memory, attention and brain processing speed.

• Low blood pressure - A 2019 review found that quercetin, a chemical in onion skin was linked to lower blood pressure.
  

• Skin and hair - as a good source of vitamin C, onions may support the building and maintenance of collagen.

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