shallots is the high and diverse content of antioxidant compounds, including quercetin, kemferol, and various sulfuric antioxidants. These antioxidants are released when the cell surface is disrupted, which happend during slicing or crushing, similar to garlic. When these antioxidants are released, they form another valuable compound called allicin. This powerful compound helps to reduce cell mutation and various cancers. Studies have connected shallots to a reduction in lung and oral cancers, as well as stomach, colorectal, and breast cancer.