With their characteristic pungent taste and rich content of vitamins, minerals, and natural bioactive compounds, these three vegetables not only support digestion and strengthen the immune system but may also help inhibit the growth of cancer cells.

In recent years, numerous scientific studies have shown that several familiar herbs and vegetables commonly used in daily cooking do more than enhance the flavor of dishes—they also offer important health benefits, especially in cancer prevention. Among the most notable are garlic chives, garlic, and green onions. Thanks to their distinctive spicy aroma and abundance of vitamins, minerals, and natural compounds, these vegetables aid digestion, boost immunity, and may help suppress the development of cancer cells.



Garlic Chives – A “Best Friend” of the Liver and Immune System

Garlic chives have long been recognized as a highly nutritious food. Every 100 grams contains approximately 235 micrograms of vitamin A, 1,410 mg of carotene, and 247 mg of potassium. These nutrients help improve vision, reduce eye strain, and strengthen the body’s defenses. Carotene also has antioxidant properties, slows the aging process, and may help prevent tumor formation.

In Traditional Chinese Medicine, garlic chives are believed to regulate liver energy and support digestion. Their distinctive pungent flavor comes from essential oils and volatile sulfur compounds, which stimulate appetite and enhance stomach function. In addition, the fiber in garlic chives promotes intestinal movement and helps prevent constipation—a factor associated with digestive tract cancers.

Garlic chives are versatile in cooking and can be used in omelets, pancakes, steamed buns, stir-fries, and salads.

A study published in the Asian Pacific Journal of Cancer Prevention (2019) found that a carotenoid-rich diet may reduce the risk of lung and stomach cancers due to its strong antioxidant effects. Traditional medicine also regards garlic chives as beneficial for digestion and intestinal health, helping lower the risk of colorectal cancer.



Garlic – Antibacterial, Blood Sugar Regulating, and Heart-Protective

Garlic is widely known as a “natural antibiotic” because it contains allicin, a compound with antibacterial, antiviral, and antifungal properties. In addition to strengthening the immune system, allicin has been shown to inhibit the growth of cancer cells, particularly in stomach and colon cancers.

A meta-analysis published in Cancer Prevention Research (2016) reported that regular consumption of garlic and other allium vegetables may reduce the risk of stomach cancer by up to 22% and colorectal cancer by up to 15%. The Journal of Nutrition (2001) also noted that allicin can interfere with apoptosis (programmed cell death), helping prevent tumor growth.

Garlic also helps lower cholesterol, reduce blood pressure, and regulate blood sugar, thereby decreasing the risk of cardiovascular disease and diabetes—both of which are associated with increased cancer risk. Vitamin B1 in garlic combines with allicin to form allithiamine, which helps combat fatigue and enhance physical stamina.

However, because garlic is hot and pungent, people with sensitive constitutions should consume only one or two cloves at a time, preferably during the day to avoid stomach irritation.



Green Onions – A Natural Anti-Inflammatory and Anti-Cancer Seasoning

Green onions, an indispensable ingredient in Vietnamese cuisine, do much more than add flavor to food. They contain many beneficial compounds that promote health. Their volatile oils help reduce fever, loosen phlegm, and stimulate perspiration, supporting the body’s natural detoxification process.

The allicin in green onions provides antibacterial and antiviral effects, while pectin may help reduce the risk of colon cancer.

According to the International Journal of Epidemiology (2004), people who frequently consume onions and related vegetables have a significantly lower risk of stomach cancer than those who eat them rarely. Pectin helps reduce the risk of colorectal cancer, while allicin inhibits the multiplication of malignant cells.

Green onions also stimulate digestive secretions, improve appetite, support healthy digestion, and enhance blood circulation. To preserve their nutrients, they should not be cooked for too long.

Scientific Perspective: Why These Three Vegetables Help Prevent Cancer

Garlic chives, garlic, and green onions all share one important characteristic: they are rich in organosulfur compounds. Numerous studies have shown that these compounds possess antioxidant, anti-inflammatory, and anti-cancer properties. They may help inhibit the proliferation of cancer cells and protect healthy cells from damage.

These vegetables are also abundant in vitamin C, carotene, and flavonoids, which shield cells from oxidative stress caused by free radicals.

Research published in the Journal of Nutrition indicates that regularly consuming allium vegetables such as garlic, green onions, and garlic chives may reduce the risk of several cancers, especially stomach and colorectal cancers. Some clinical studies have also suggested that allicin can interfere with abnormal cell division, slowing tumor development.



Conclusion

As cancer rates continue to rise worldwide, adopting preventive measures through diet has become increasingly important. Garlic chives, garlic, and green onions—ordinary ingredients found in almost every Vietnamese kitchen—contain remarkable compounds that help protect health.

The combination of nutritional value, traditional medicinal knowledge, and modern scientific evidence highlights their role in boosting immunity, combating oxidative stress, and supporting cancer prevention.

Rather than searching for exotic or expensive “superfoods,” incorporating these familiar vegetables into daily meals may be one of the simplest and most effective ways to build a healthier lifestyle, reduce the risk of disease, and improve overall quality of life.