Bad breath vs. cancer?

I love stories in the main-stream press that support what us wacky-hippy-herbalists have been saying for years:

Researchers at Cornell University have found, in preliminary lab studies, that members of the onion family with the strongest flavor -- particularly New York Bold, Western Yellow and shallots -- are the best varieties for inhibiting the growth of liver and colon cancer cells.

Not to mention their antimicrobial, hypotensive and anit-inflammatory properties, just to demonstrate a few.

Researchers have known for some time that onions may help fight cancer, but the current study is believed to be the first to compare cancer-fighting abilities among commonly consumed onion varieties.

But why tell the public in advance when you can do more and more and more research studies! Pay no attention to those thousands of years of recorded beneficial use...

While popular as fried ''rings,'' onions are known mostly for their ability to add flavor to a variety of food dishes, including meats, pizza, soups and salads. But they are increasingly becoming known for their potential health benefits. Onions are rich in a flavor compound known as quercetin, a potent antioxidant that has been linked to protection against cataracts and heart disease as well as cancer. They are also sodium, fat and cholesterol free.

Right. What I said ealier... Link from Science Blog.

Posted by Evo Terra at October 22, 2004 11:40 AM | TrackBack (0)