Raw Garlic May Reduce the Risk of Lung Cancer
In vitro experimental studies have found that garlic may have a protective effect on the development of cancer. A human study was recently conducted that found that eating raw garlic two or more times per week may reduce the risk of lung cancer by approximately 30%.
Participants in the study included 1,424 people with lung cancer and 4,543 healthy controls. The researchers interviewed all of the participants face-to-face in order to gather information about how much garlic they ate and whether or not they smoked.
After analyzing the data, the researchers found that eating raw garlic two or more times per week reduced the risk of lung cancer, even in smokers.
They believe that a compound called allicin may be responsible for the protective effect. Allicin has been shown to have antimicrobial and antioxidant properties.
Researchers from the Jiangsu Provincial Center for Disease Control and Prevention conducted the study. It was published in the July 2013 issue of Cancer Prevention Research.
Garlic is one of the main ingredients in the increasingly popular Mediterranean diet. It is high in magnesium, vitamin B6, vitamin C, and selenium, and has been linked to many things including boosting the immune system and keeping your mind sharp as you age.
Garlic can be added to almost any meal, from omelets to salads to meat. It can also be obtained in tablet, oil, powder or cooked form.