Which sulfur compounds in raw onions are particularly linked to interfering with the multiplication and growth of malignant cells, leading to lower cancer risks?
Answer
Organosulfur compounds
The protective association between onion consumption and lower cancer risks, particularly colorectal cancer, is primarily linked to their unique sulfur chemistry. Laboratory research suggests that the organosulfur compounds present in onions possess the biological capability to interfere directly with the proliferation and growth mechanisms of malignant cells, sometimes inducing cell death. While antioxidants like quercetin play a supportive role, the intensity of these specific sulfurous compounds, which are often highest in the raw state, is key to these observed chemopreventive effects in cellular studies.
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