Allium Vegetables for elimination of carcinogens

Allium Vegetables  - How Foods Fight Cancer

Allium Vegetables
chives
garlic
green onions
leeks
onions
shallots

Because some vegetables, such as broccoli, are difficult to digest in
their raw state, you may be wondering if cooking knocks out their protective
effects. Studies show that, while cooking does indeed reduce the
amount of phytochemicals in vegetables, it does not eliminate them.2

The allium group of vegetables includes garlic, onions, and hundreds
of their botanical relatives. Yes, chefs value their flavors, but researchers are
increasingly intrigued by the possibility that they may speed the body’s
elimination of carcinogens and perhaps even
block the start of cancer or inhibit the growth of
cancer cells.

Garlic, in particular, has been subjected to a
great deal of scientific study. When garlic cloves
are cut or crushed, they produce a compound
called allicin, which is responsible for both their
scent and their biological activity. Several studies
have shown that people who regularly include allium vegetables in their diets
have less risk of cancer, particularly cancers of the stomach and colon.12 In
test-tube experiments, extracts from these plants have been shown to help
eliminate carcinogens and slow the growth of cancer cells.13 Researchers estimate
the amount of garlic necessary for anticancer effects is three to five
cloves daily.14 Cooking temperatures eliminate garlic’s beneficial effects on
cells unless the garlic is allowed to stand for about ten minutes between being
crushed and the cooking process.15

Antioxidants in vegetables and Antioxidants in grains and grain products