The Allium Family

Dr. Perricone's 10 Superfoods
No. 2: The Allium Family
Onions, Garlic, Chives, Leeks, Shallots and Scallions

If açaí is the most exotic food on this list, the Allium family of foods is perhaps the most humble. Garlic, onions, leeks and chives contain flavonoids that stimulate the production of glutathione (the tripeptide that is the liver's most potent antioxidant). Glutathione enhances elimination of toxins and carcinogens, putting the Allium family of vegetables at the top of the list for foods that can help prevent cancer. Here are just a few benefits from members of this family.

Garlic
Lowers total cholesterol (but raises HDL—"good"—cholesterol)
Lessens the risk of atherosclerosis (hardening of the arteries)
Lowers blood pressure
Reduces the risk of blood clots (cause of the majority of strokes and heart attacks)
Destroys infection-causing viruses and bacteria
Reduces the risk of certain cancers, in particular, stomach cancers
Produces more "natural killer" cells in the blood to fight tumors and infections
Helps fight against neurological diseases such as Alzheimer's
Enhances detoxification by reducing toxins

For optimum effect, eat garlic raw. Cooking can destroy some of the allicin compound, which is the active constituent.

Onions
Inhibit the growth of cancerous cells
Increase in HDL cholesterol (especially when eaten raw)
Reduce total cholesterol levels
Increase blood-clot dissolving activity
Help prevent colds
Stimulate the immune system
Reduce the risks of diabetes
Have antibacterial and antifungal properties
Reduce the risk of certain cancers
Help relieve stomach upset and other gastrointestinal disorders

Onions contain two powerful antioxidants, sulphur and quercetin—both help neutralize the free radicals in the body, and protect the membranes of the body's cells from damage.

Leeks
Leeks have all of the healthy properties of the Allium family as described above. However leeks also contain these nutrients:
Vitamin B6
Vitamin C
Folate
Manganese
Iron
Fiber

This particular combination of nutrients makes leeks particularly helpful in stabilizing blood sugar, since they not only slow the absorption of sugars from the intestinal tract, but help ensure that they are properly metabolized in the body. Spikes in blood sugar accelerate aging, wrinkles and a host of degenerative diseases.