Garlic prevents cancer
How does garlic protect health?
Garlic is a very familiar food in the kitchen of every family. However it is not well known to eat garlic so below we provide information to help you better understand the effect of eating garlic.
The main ingredients of garlic often contain compounds:
and some compounds natural amino acid, selenium, S-allyl cysteine, diallyl disulfide and diallyl trisulfide … In addition, fresh garlic contains large amounts of vitamins A, B, C, D, PP, hidrad carbon, polisaccarit, inulin, fitoxterin and other essential minerals for the body such as iodine, calcium, phosphorus, magnesium,…
Garlic prevents cancer
Cancer is a terrible disease that nobody wants to face or to have this disease by mistake. Until now, scientistes are finding the treatment of cancer. Many sudies showed that If you use Garlic regularly on a daily basis and control on the food that you eat, then you will not have to afraid of cancer.
With daily use of Garlic, you can reduce the chances of getting cancer by stopping the growth of your tumor Cells.
Garlic’s bioactive sulfur compounds are believed to have effects at each stage of cancer formation and affect many biological processes that modify cancer risk, including cancers of the stomach, colon, esophagus, pancreas, and breast.
Researches has shown that if you use raw garlic in cooking or eat, it will reduce the risk of stomach cancer up to 50% and the risk of rectal cancer about 34% than people who do not use garlic.
Benefits of garlic
Boost to immune system
Garlic is a rich of antioxidants. Therefore, if you find yourself getting sick often, it is a wonderful boost to your immune system.
In 2001, a 12-week study was done during cold and flu season showed properties of garlic was the powerful ability to help people avoid and treat the common cold. Researchers found that those who use garlic daily were less likely to get a cold. When they did get sick, the illness was usually shorter and less severe than it was for those who were not.
Improve bone system
Garlic contains many useful nutrients for bone system such as zinc, manganese, vitamin b6, vitamin C. Manganese along with enzymes and antioxidants are essential for bone formation, bone metabolism and calcium absorption.
Garlic is considered a natural antibiotic that effectively reduces high blood pressure like medications. According to scientists’ estimates, about 600 to 1500 mg of garlic extract helps to reduce high blood pressure for 24 weeks. In addition, polysulfides can relax smooth muscle, stimulate the production of endothelial cells and dilate blood vesels from which control effectively blood presure.
Scientists have barely been able to understand the complexity of this incredible herb, but dozens of medical studies have found that eating garlic daily can reduce cholesterol by about 10%. This reduction is so substantial that it can lower one’s risk of heart attack and stroke.
How can garlic prevent cancer?
The National Cancer Institute informs that “protective effects from garlic may arise from its antibacterial properties or from its ability to block the formation of cancer-causing substances, halt the activation of cancer-causing substances, enhance DNA repair, reduce cell proliferation, or induce cell death.”
In France, studies of 345 women with breast cancer, in that these patients consume garlic more. After a period of time, they showed significant reduction in the breast cancer risk factors.
Studies also showed that garlic has been significantly affect with another cancer is pancreatic cancer, one of the most deadly forms cancer. Scientific research has shown that increased garlic consumption may reduce 54% lower the risk of developing pancreatic cancer.
Allicin ( a compoun has been found in garlic is a natural “antibiotic” compound, which can kill pests even replace antibiotics. Another benefit of allicin is to prevent the growth of bacteria. However, in garlic there is only alliin. When crushing garlic this compound stimulates the enzyme allinase to be allicin. Allilcin has an antibacterial effect against many viuse, bacteria, fungi and parasites. And the lifespan of allicin is very short, lasting less than an hour. Therefore, when cooking, grinding and other effects on garlic, allicin compound will quickly break down and form other compounds. Although It is difficult to obtain allicin in garlic, the properties and therapeutic benefits of this compound are excellent.
Liallyl sulfide in garlic also has antibiotic effects but it is not strong as allicin. However, this compound can exit when cooking, grinding.
The third important compound in garlic is ajoene, which is an antioxidant and anticoagulant. In addition, ajoene also works against some viruses.
Several studies published in garlic contain many active ingredients that can prevent the development of many cancer tumors thanks to compounds S-allyl cystein, diallyl dissulfide, diallyl trisulfide. Specially, selenium in garlic is a powerful antioxidant that helps protect cell membranes and prevent cancer.
Garlic also shows promise when it comes to treating cancer. Taking liquid garlic extract and S-allylcysteine (SAC) orally has also been reported to increase cancer cell death in animal models of oral cancer.
Overall, garlic obviously show some real ability as a cancer-fighting food that should not be ignored or disregarded. So, having a garlic on regular basis can benefit us in many more ways than just making our food delicious.
While cooking garlic with meals can greatly improve your health, nothing can compare to raw garlic. Adding heat to garlic has been known to reduce some of its healing properties; but letting it stand for about 10 minutes after crushing can preserve some components, even if heat is added.