In this new survey, scientists from the Jiangsu Provincial Center analyzed the eating and lifestyle habits of 1,424 lung cancer patients and 4,500 healthy adults.
Results published on the Cancer Prevention Journal’s website showed that patients who ate raw garlic at least twice a week were much less likely to get lung cancer, even if they smoked. In contrast, scientists are unsure whether cooked garlic produces the same effects.
Garlic fights cancer
Previous studies have already suggested that garlic can protect the lungs against various attacks, and can also ward off other malignant tumors, such as colon cancer.
Another study from the University of South Australia found that garlic could reduce the risk of bowel tumors by 30%.
This effect of garlic appears to be related to a chemical called acilin, released when the clove is crushed or chopped.
“By acting on certain enzymes, fresh or macerated garlic eliminates carcinogenic molecules in the colon and liver“, explains the researchers.”Molecules capable of damaging the DNA of cells and, through this mutation, of causing cancer are called “carcinogens”. Garlic also has a preventive action on other tumors (stomach, cervix, etc.), because it helps the liver to break down these carcinogenic molecules and to eliminate them.“.
Garlic a real health food
Garlic also acts on the main risk factors for cardiovascular disease and type 2 diabetes: high blood pressure, high cholesterol and sugar levels. “It helps dilate the wall of blood vessels“, explains Franck Dubus, doctor of pharmacy. The caliber of the arteries increases, which lowers the blood pressure. As garlic is also a diuretic, it reduces the volume of water in the body, hence blood volume and blood pressure. “.
Garlic is also recommended in the prevention of Type 2 diabetes, because its main assets help the liver to regulate excess sugar in the blood.
