Garlic and onion are two common seasoning foods in life, and they are also two "health care" stars in the vegetable industry, which are beneficial to health. But which of these two foods is more beneficial to people's health and more suitable for you to eat? You will understand after reading this article.

1. Onion: Best for blood vessels.

Onion contains prostaglandin, which can dredge blood vessels, increase blood vessel elasticity and prevent blood vessels from being blocked due to blood viscosity. Quercetin in onion can also inhibit platelet aggregation and prevent thrombosis. It can also resist the damage of free radicals to the blood vessel wall, making the blood vessel wall smoother and more elastic. Therefore, for friends with hyperlipidemia and arteriosclerosis, eating onions is very suitable.

2. Garlic: sterilization to prevent gastric cancer

The authoritative British medical journal published a research report that eating garlic regularly can reduce the mortality rate of gastric cancer. We all know that Helicobacter pylori infection is one of the pathogenic factors of gastric cancer, and eating garlic often helps to prevent the occurrence of gastric cancer. Because allicin in garlic has certain bactericidal and anticancer effects, it inhibits the enzyme activity that is beneficial to tumor growth. Therefore, friends infected with Helicobacter pylori may wish to eat more garlic to prevent gastric cancer.

The researchers chose Puerto Rican women because they consume more onions and garlic than Europe and the United States, mainly because of the popularity of sofrito. In addition, local people often add onions and garlic to stews and beans or rice. In addition, the prevalence of breast cancer in Puerto Rico is lower than that in the United States.

Real "female friends", women who eat more onions and garlic have a much lower risk of breast cancer.

In Puerto Rico, there is little research on breast cancer. Therefore, researchers from the University of Buffalo and the University of Puerto Rico jointly conducted this study to understand why the incidence here is lower than other places in the United States. The study was conducted from 2008 to 20 14, including 3 14 breast cancer patients and 346 controls. Age, education level, family history, body mass index, smoking and many other factors are all considered.

So why study onions and garlic?

Because onions and garlic are rich in flavonols and organic sulfur compounds. In particular, garlic contains compounds such as thioallyl cysteine, diallyl sulfide, diallyl disulfide, and onion contains alkyl cysteine sulfoxide. These compounds show anticancer properties in human and animal experiments.

Of course, whether some foods prevent cancer or cause cancer depends not only on their ingredients, but also on how they are cooked.

It is also mentioned that high-temperature cooking may reduce the anticancer properties of onions and garlic. When onion and garlic are heated at 100℃ for 40-60 min, the antioxidant content will be obviously reduced, while quercitrin will be degraded at 180℃.

Therefore, if you want to prevent cancer through diet, you should also pay attention to the method of making food.