Eating green onions can prevent lymphoma

Scallions are a must-have in the daily kitchen. Many people may not think that scallions can not only be used as seasonings, but also can prevent and treat various diseases, such as lymphoma. They can be regarded as good vegetables and medicines. Scallions contain bulbs, mucus, crude fat, crude protein, crude fiber, nitrogen-free extracts, pentosans, and polysaccharides. The main component of mucus is polysaccharides; followed by cellulose, hemicellulose, protopectin and water-soluble pectin; it also contains sugar, vitamin C, carotene, vitamin B1, B2, A, PP, oxalic acid, lipids, linolenic acid, linoleic acid, palmitic acid, oleic acid, arachidic acid, ubiquinone-9 and ubiquinone-10 important chemical components. Traditional medicine believes that scallions have the effect of detoxification. If you are allergic to shrimps and crabs, eat all the scallions in the dish quickly to remove toxins in the body; mash the scallion whites and add honey to treat skin sores, carbuncles, and boils, which is more effective.

Modern pharmacology has further discovered that the pungent smell of onions mainly comes from an organic sulfide "propylene sulfide", which can increase the activity of enzymes that eliminate carcinogens in the body, thereby reducing the risk of cancer. The sulfur compounds in onions can inhibit gastrointestinal bacteria from converting nitrates into nitrites, thereby blocking the subsequent carcinogenic process.

In addition, onion leaves contain polysaccharides and cellulose. Polysaccharides can agglutinate cancer cells, thereby inhibiting the growth of cancer cells and preventing the occurrence of lymphoma.