On June 7th, 2017 the University of Guelph announced the findings of Prof. Suresh Neethirajan’s work with onions and the plant's ability to create a hostile environment for cancer cells in the body. Onions are an organic sulfur food, containing some powerful flavonoids. Flavonoids in the most simple explanation are the workhorse part of an antioxidant (Dimitrios, B. 2006). Antioxidants and flavonoids are highly researched because of anti-carcinogenic and anti-cancer properties (Borek, C. 1997; Le Marchand, L., Murphy, S. P., Hankin, J. H., Wilkens, L. R., & Kolonel, L. N. 2000; Lautraite, S., Musonda, A. C., Doehmer, J., Edwards, G. O., & Chipman, J. K. 2002). Onions contain two strong flavonoids, Anthocyanin and Quercetin. Years of research from around the globe has shown that Quercetin is a viable anti-cancer agent (Brisdelli, F., Coccia, C., Cinque, B., Cifone, M. G., & Bozzi, A. (2007) which is strengthened by Anthocyanin, which gives fruit color. While all onions contain this combination of flavonoids, red onions have the highest concentration of Anthocyanin.