Garlic, Onion & Shallots (+ Olive Oil!)
Garlic, onions and shallots are members of the sulphur containing Allium family that possess anti-cancer compounds.
Why the Allium Family?
The high content of the odorous sulfur-containing compounds diallyl sulfide (DAS) and diallyl disulfide (DADS) play the principal role in cancer prevention.
These compounds have the ability to prevent carcinogenic damage to healthy cells by reducing reactivity of carcinogens with healthy cells and also by accelerating the elimination of the harmful carcinogens from the body.
In addition, it is believed that DAS may directly attack tumor cells and destroy them by triggering tumor cell death (called apoptosis!).
Onions are a major source of another unique compound known as quercetin. Quercetin is a flavonoid believed to prevent growth of cancer cells and interfere with the development of cancer.
Freshly crushed or chopped garlic, onions and shallots are the best source of these anticancer compounds compared to supplements.
The release of the anticancer compounds in garlic, onions and shallots is dependent on chewing, crushing, or chopping.
The best way to incorporate these into your diet is by including it raw in foods that you like to consume.
Oil extracted from the fruit of olive trees has a wide range of not only culinary uses but also therapeutic uses.
The main active molecules in olive oil are oleic acid, phenolic constituents, and squalene. The phenolics hydroxytyrosol, tyrosol, and oleuropein have been shown to possess antioxidant activity.
Virgin olive oil contains the highest levels of these molecules. These molecules are thought to be accountable for a many of olive oil’s biological behavior.
Oleic acid has shown activity in cancer prevention, while squalene has also been identified as having anticancer effects.