Garlic and onions: A duo that helps reduce the risk of cancer.

Garlic and onions have long been known as healthy spices. They both contain antioxidants, compounds that help boost lung health and reduce the risk of cancer.

Air pollution, active and passive smoking, and fine particulate matter are increasingly affecting lung health. These are all factors that increase the risk of lung cancer, according to the American website Eating Well .

Garlic and onions are very beneficial plants for the lungs.

PHOTO: AI

Here are the benefits of garlic and onions for lung health.

Reduce the risk of lung cancer.

In a study published in the journal Cancer Epidemiology, Biomarkers & Prevention , scientists analyzed data collected from more than 1,400 people. They found that those who ate raw garlic at least twice a week had about 44% lower risk of lung cancer compared to those who rarely ate garlic.

The study also found that this risk was even more significantly reduced in smokers and those regularly exposed to charcoal smoke. This suggests that garlic may partially offset the harmful effects of carcinogens inhaled through the respiratory tract.

In addition, several other studies have found that garlic and onions also help reduce the risk of other types of cancer, such as stomach, colorectal, and head and neck cancer. However, experts note that garlic and onions should not be used as a preventative remedy but only as part of a daily diet.

Reduce DNA damage caused by cigarette smoke and pollution.

Cigarette smoke, exhaust fumes, and fine dust carry many free radicals and strong oxidants, causing DNA damage in lung cells. This is considered the initial step leading to cell mutations and cancer formation.

One of the key effects of garlic is the influence of its organosulfur compounds. These compounds have been shown to reduce the formation of harmful metabolites from carcinogens found in cigarette smoke and exhaust fumes. Additionally, organosulfur compounds increase the activity of endogenous antioxidant enzymes.

In onions, the standout compound is the powerful antioxidant quercetin. A study published in the journal Carcinogenesis showed that people who eat more foods rich in quercetin, especially onions and apples, have a lower risk of lung cancer, particularly smokers.

Protecting lung tissue structure

Chronic inflammation is considered a significant factor in the development of cancer. Smoking, secondhand smoke, and air pollution can all cause persistent inflammation in the respiratory tract. Garlic and onions, with their organosulfur compounds and flavonoids, have been extensively studied for their anti-inflammatory properties.

Therefore, these two plants are not only spices but also help reduce inflammation, protect lung tissue structure, and impact the early stages of cancer formation.

Experts note that while garlic and onions are beneficial, they cannot compensate for the harm caused by smoking or regularly breathing in heavily polluted environments. Besides a good diet, the core measures remain quitting smoking, avoiding secondhand smoke, and limiting exposure to dust, fumes, and chemicals, according to Eating Well .

Source: https://thanhnien.vn/toi-va-hanh-tay-bo-doi-giup-giam-nguy-co-ung-thu-185251210200352634.htm