Onions and garlic: not only anti-cancer, anti-arthritis too

Joel Fuhrman, M.D.

The Allium family of vegetables, which includes onions, garlic, leeks, shallots, chives, and scallions add more than just flavor to your diet, they also add anti-cancer, anti-inflammatory, and antioxidant compounds.

New research suggests that the organosulfur compounds in Allium family members may also have anti-inflammatory actions that protect against osteoarthritis (http://www.dreddyclinic.com/findinformation/aa/osteoarthritis.php). Osteoarthritis is characterized by painful degradation of the cartilage in the joints of the knees, hands, hips, back, and/or neck. Osteoarthritis is a common chronic condition among middle-aged and elderly persons, a progressive disease affecting nearly 27 million Americans. It is the most common cause of disability in the U.S. [2]
Excess weight is a risk factor for osteoarthritis (particularly in the knee), and scientists hypothesized that in addition to mechanical pressure on the joints in overweight individuals, a diet low in micronutrients may also contribute to the progression of osteoarthritis. Oxidative stress is known to contribute to osteoarthritis by damaging cartilage[3], and levels of endogenous antioxidants are suppressed in the fluid of arthritic joints compared to joints with intact cartilage. [4] Dietary antioxidants are thought to be protective against osteoarthritis, but other micronutrients have not yet been studied. Read more...

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