Consuming onions cuts risks of developing one of the deadliest cancers

Pancreatic cancer is considered as one of the most fatal forms of cancer sparing only 5% of its victims within five years after diagnosis. A study conducted by a researcher from the German Institute of Human Nutrition Potsdam-Rehbruecke in Germany, however, puts hope in decreasing the likelihood of developing this illness by eating apples and red onions.

According to the research conducted by Ute Nothlings, people who consume large amounts of flavonol decrease their chances of developing pancreatic cancer by 23% when compared to those who consume the least amount of flavonols. Flavonols are antioxidants that are basically found in plant based foods and can be classified as quercetin, kaempferol and myricetin.

The flavonol quercetin can be found in onions. According to a study conducted by researchers from the Department of Plant and Soil Sciences of Texas Tech University, quercetin has a higher concentration in the onion’s outermost rings. Flavonol quercetin rich foods also include apples, broccoli, leafy green vegetables and some varieties of honey. Kaempferol can be found in spinach and cabbages while myricetin is rich in walnuts and grapes.

Consuming foods rich in the flavonol quercetin may also reduce risks of heart attack and may help people who suffer from prostatitis, cataracts and allergies.