Garlic has been used for hundreds of years as a natural remedy for a variety of conditions. Medieval doctors, for example, used garlic to make a poultice that they would then apply onto tumors. While these ancient healers did not know as much as modern researchers do, they believed that garlic can effectively kill cancer cells, and this is now backed by scientific evidence.

When studying garlic’s anti-cancer effects, scientists focus on allicin. This compound is produced when garlic is chopped and is said to have antibacterial and anti-fungal properties. Multiple studies have already confirmed that allicin kills cancer cells.

But garlic contains other anti-cancer compounds besides allicin. For instance, some flavonoids in garlic fight cancer by preventing cell damage. Meanwhile, the selenium and allyl sulfides in garlic not only prevent DNA mutation, they also stimulate the body to repair damaged DNA. Garlic also contains high levels of sulfur and natural antioxidants.

Garlic’s anti-cancer benefits

According to population studies, consuming garlic reduces your risk of the following cancers:

• Breast cancer
• Stomach cancer
• Prostate cancer
• Esophageal cancer
• Colon cancer
• Pancreatic cancer

Numerous studies have also looked into garlic’s anti-cancer activities. Reports suggest that garlic has a unique ability to enhance DNA repair. Damage to DNA is common and can be caused by products of metabolic processes or exposure to carcinogenic substances in the environment. If not adddressed properly, damage to DNA can cause mutations that lead to the development of cancer.

Garlic plays a key role in fighting the effects of carcinogens. People who eat a lot of grilled foods are at great risk of consuming high amounts of carcinogenic compounds, such as nitrosamines and heterocyclic amines. These harmful chemicals are formed when red meat is exposed to heat. However, adding garlic to your meats before grilling can help reduce the formation of carcinogens.

At present, various studies seeking to further understand the role of garlic in cancer treatment are still ongoing. The latest findings suggest that garlic and its active components can prevent cancer by controlling cell signaling pathways. Not only can they trigger cell cycle arrest in cancer cells, but these compounds can also stop the formation of new blood vessels, which is necessary for tumor growth, and induce programmed cell death.

The best way to consume garlic

There are many ways to incorporate garlic into your diet, but the best way is to eat it raw. Since allicin is volatile, cooking or microwaving garlic can result in its loss, along with other health-promoting nutrients.

To make a potent anti-cancer concoction, mix together some raw broccoli, garlic juice, onions and ginger in a blender. You can also consume other garlic-based products, such as garlic essential oil, garlic powder, garlic extract or garlic macerate.

If you want to avoid “garlic breath,” you can take garlic-based supplements. However, the allicin content of these supplements can vary greatly. To enjoy its great benefits to the fullest, eat at least one clove of garlic daily.

No matter how you choose to eat garlic, you can be sure that including this superfood in your diet will benefit your health, especially if you’re looking to lower your risk of cancer.

Sources include:

VeryWellHealth.com

Healthline.com

EurekaSelect.com