Garlic, A Weapon against Cancer

Garlic, the odorous bulb that's probably in your kitchen right now, has been important in both food and medicine dating back to ancient Egypt, but its most important role may be in fighting one of modern man's most dreaded diseases — cancer. Recent research has found that compounds in garlic can cut cancer risks by as much as two-thirds.  According to the National Cancer Institute, which is a part of the National Institutes of Health, several studies have shown that garlic cut the risk of several forms of cancer by 50 percent or more.

Recent research has found garlic contains more than 30 organosulphur compounds, many with exciting anti-cancer properties. One is an organosulphur compound called diallyl trisulfide (DATS), which fights cancer by preventing, killing, or blocking the growth and spread of cancerous cells. Some studies have suggested that garlic inhibits the development and progression of prostate, breast, colon, stomach, bladder, esophageal, and skin cancers in test tubes and in animals. One study conducted at the University of North Carolina found that people who eat garlic cut their risk of colorectal cancer by two-thirds.

According to The National Cancer Institute, garlic can lower the risk of pancreatic cancer by 54 percent, prostate cancer by 50 percent, colon cancer by 50 percent, and stomach cancer by 52 percent. Some studies show even greater benefits: One study conducted at the University of North Carolina found that people who eat garlic cut their risk of colorectal cancer by two-thirds.

Garlic can even help deter some of the deadliest cancers. Researchers at the Medical University of South Carolina found that sulfur compounds in garlic are effective against glioblastoma, a fatal type of brain tumor.