Reseachers from University at Buffalo found eating onion and garlic can reduce the risk of breast cancer.
Onions and garlic are rich in flavonols and organosulfar compounds. In particular, garlic contains compounds such as S-allylcysteine, diallyl sulfide and diallyl disulfide, while onions contain alk(en)yl cysteine sulphoxides. These compounds show anticarcinogenic properties in humans, as well as in experimental animal studies.