Cancer is a scary word that nobody wants to hear. Many people die from the disease each year while receiving conventional cancer treatments. The reason for this is because chemotherapy not only kills cancer cells but also kills the good cells.
New studies have found that compounds that are not found in garlic that produce a reactive oxygen species in cancer cells. This can trigger cascades death of cancer while blocking the way for further growth of tumor cells.
garlic occult powers
Garlic has been used for hundreds of years for both its attributes medicinal and culinary. The characteristics of garlic come from sulfur which is almost one percent of its dry weight. While garlic has an important source of nutrients, there is research showing its many health benefits.
Throughout history garlic has been used for its medicinal properties. This is well documented in the history of all great civilizations. There is compelling evidence that the associated components of garlic can help reduce the risk of colon cancer, breast, esophagus, lung, uterus and skin cancer.
More than 40% reduction in cancer risk
Researchers at the Provincial Center of Jiangsu Prevention and Disease Control have stated that there is an association between consumption raw garlic and lung cancer suggests that garlic may actually be a preventive agent against lung cancer.
The study notes that garlic has been used in Chinese medicine since the BCE 2000 and that compounds that are released when the bulb breaks in the nail can actually lead to potential preventive powers grass. cooked garlic was not considered in this study.
There have been many studies on garlic that have to do with cancer and diallyl sulfide. One study indicates that diallyl disulfide compounds is one of the most prevalent sulfur oil soluable found in garlic and cell growth is inhibited in many different cell lines. After treatment with DADS (diallyl disulfide) found that only cancer cells died with 24 hours of treatment.
When the researchers analyzed more than 4,500 healthy adults and just over 1,400 adults who had lung cancer it was found that adults who ate raw garlic at least twice a week had a much lower chance of developing cancer lung. The researchers determined that reduced their risk by 44%. The results were even similar for adult smokers or those who were often smoke near the kitchen with eating raw garlic reduce your chances of developing cancer by 30%.
Patients with lung cancer and healthy patients were interviewed to determine their diets and lifestyles, including whether or not they smoked and how much they ate raw garlic. According to the scientists who conducted the study needs to be deeper more research on the properties of garlic and how they affect cancer risk.