Garlic and Onions Help Prevent Breast Tumors

According to the US Centers for Disease Control and Prevention, breast cancer is the most common cause of death among cancer patients in Hispanic women. Breast cancer is also the second leading cause of death among many other female groups, including white women, black women, Asian Pacific women, American Indians, and Alaska Native women.

The effect of raw garlic and onion can reduce the risk of breast cancer

The prevalence of breast cancer among women on the island of Puerto Rico is lower than on the mainland, a phenomenon that led to a survey based on the Puerto Rican population. Scientists at the State University of New York at Buffalo hope to find evidence that eating raw garlic and onions is good for breast cancer prevention. The researchers wrote that it has been previously determined that there is a negative correlation between the efficacy of garlic and onion efficacy and the risk of lung cancer, prostate cancer and gastric cancer.

The research team collaborated with the University of Puerto Rico to analyze the links between these ingredients commonly found in a popular condiment called “Sovlit Sauce”. Gauri Desai, lead research author of the School of Public Health and Medical Sciences at the State University of New York at Buffalo, said in a press release issued by the school: “We found that women in Puerto Rico had a low risk of breast cancer and had to eat onions at the same time. It is related to garlic and Soufflet sauce.”

According to the final data, women who ate more than once a day had a 67% lower risk of developing breast cancer than women who did not consume souvignon sauce. Desai points out that the combined intake of onions and garlic and Souffled sauce provides control, not just the Sofrite sauce itself.

While Desai realized that “Puerto Rico women had a lower prevalence of breast cancer than women in the continental United States”, the prevalence rate rose from 0.018% to 0.05% between 1960 and 1990, which attracted the attention of experts. Data were collected from subjects who participated in the Ataby Breast Cancer Study between 2008 and 2014. The researchers identified 314 breast cancer patients between the ages of 30 and 79.

The study’s control group included 346 women who had only a history of non-melanoma skin cancer and lived in the same area. After adjusting for age, education, number of pregnancies, family history, and other factors, the researchers found a high negative correlation between breast cancer and moderate consumption of large amounts of raw garlic and onions.

The effect of raw garlic and onion

Desai said that its focus on garlic and onions is the high levels of flavonols and organic sulfur compounds found in these ingredients. Garlic and onions belong to the large herb family Allium. The diallyl sulfide, diallyl disulfide and allylcysteine ​​in garlic and the alk(en)ylcysteine ​​sulfoxide in onion attracted the attention of researchers.

In addition to its anti-cancer effect, the efficacy of garlic protects your brain as you age. Researchers at the University of Louisville have found that allyl sulfide compounds in garlic enhance long- and short-term memory in animal models. It is proven that the intestinal bacteria of people who take this supplement are more beneficial. These findings were published at the Experimental Biology Congress in 2019.

Dr. Neetu Tyagi, an associate professor from the Department of Physiology at the University of Louisville, explains why the team analyzed the relationship between intestinal bacterial diversity and the development of neurodegenerative diseases. Tyagi said in a press release:

“The diversity of the gut microbiota will diminish in the elderly. After entering the elderly, the prevalence of neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease will increase, and memory and cognitive ability will decline. Want to better understand the relationship between changes in gut microbiota and age-related cognitive decline.”

As I discussed earlier, the efficacy of garlic stimulates immune function and has antibacterial properties that have traditionally been used to prevent a variety of cardiovascular and metabolic diseases, including high blood pressure and diabetes. Raw garlic also lowers blood viscosity, which means it is a powerful blood thinner.

Another focus of this topical study is the analysis of raw onion, which is rich in polyphenols, quercetin and inulin. Red onions have other benefits due to the inclusion of anthocyanins, which turn onions into red and scavenge free radicals. It is recommended that you add organically grown red onions to your diet as it reduces your toxin burden and provides higher nutritional value.

 

Reviewer overview

Garlic and Onions Breast Tumors - /10

Summary

According to the final data, women who ate more than once a day had a 67% lower risk of developing breast cancer than women who did not consume souvignon sauce.

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