Quercetin, which is recognised as being a more potent antioxidant than vitamin E, is a multi-tasking flavonoid which helps to keep the body in peak condition, aiding to fight a variety of illnesses ranging from the common cold to colon, prostate and breast cancer. Onions are an effective source of this increasingly valued compound; in fact, absorption of Quercetin from onions is twice that from tea and three times that from apples.

Onions also contain very high levels of chromium which helps maintain a positive hormone balance and to combat PMS.

Founder of the The Food Doctor, author, broadcaster and health journalist Ian Marber comments: "The term superfoods tends to be applied to nearly everything these days, but the humble onion does offer far more benefits than most vegetables owing to its potent antioxidant and probiotic effects."

Experts believe that as little as two to three onions per week can have a significantly positive impact on health. And even better news, onions don't have to be eaten raw to maximise their health benefits - Quercetin is relatively stable while being cooked so retains all its powerful goodness to aid overall wellbeing.

Pungent Protection from Cancer

It seems that everyday someone tells us that something is bad for us, or, more rarely, good for us.

Most of the advice is rather obvious for anyone with half a brain: red meat, salt and processed foods are - it goes without saying - not the best food items to put into your stomach. But on the plus side, Italian researchers have discovered that people whose diets are rich in onions, garlic, and other alliums have a much lower risk of several types of cancer than those who avoid the pungent herbs.

Researcher Carlotta Galeone, of the Istituto di Ricerche Farmocologiche "Mario Negri" in Milan, explains that the health benefits of onion and garlic have been touted for centuries, but few studies have been able to prove the benefits. Now that's all changed though.

In a major analysis, researchers used data from several Italian and Swiss cancer studies to look at the relationship between onion and garlic consumption and cancer at several body sites, including the mouth, larynx, esophagus, colon, breast, ovary, and kidneys. And it soon became clear that the consumption of onions ranged from 0-14 portions per week among cancer patients and 0-22 portions per week among those without cancer.

Researchers found moderate consumption of onions appeared to reduce the risk of colorectal, laryngeal, and ovarian cancers, with the protective effect being even greater among those who ate the most onions compared to those who ate the least. People who ate the most onions also had a lower risk of oral and esophageal cancers than those who ate the least.

Moderate use of garlic was also associated with a lower risk of colorectal and renal cell (a type of kidney cancer) cancers, and the anti-cancer effect increased with the more garlic they ate. People who ate the most garlic had a lower risk of all cancers except breast and prostate cancers, which are mainly associated with hormonal and reproductive issues, write the researchers.

Researchers say onion and garlic consumption could simply be a marker for a healthier lifestyle and a diet high in a variety of potentially cancer-fighting herbs and vegetables. However, the protective effect of onions and garlic against cancer remained significant even when they were controlled for total vegetable intake.Their results appear in the American Journal of Clinical Nutrition.