Aside from their ability to inject deep flavor into almost any meal, onions and garlic might also protect against cancer, according to a recent study.
A recent study adds to the evidence that allium vegetables reduce cancer risk.
Garlic, onions, leeks, chives, and shallots are classed as allium vegetables.
They are grown throughout much of the world and form the bedrock of family meals far and wide.
Earlier studies have shown that certain compounds in allium vegetables — including flavanols and organosulfur compounds — are bioactive.
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