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Garlic in the prevention of cancer

Małgorzata Solecka - dietitian, specialist in nutrition and education of oncology patients

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Garlic in the prevention of cancer

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Ingredients for spaghetti

Garlic plants (garlic, onions, leek, shallots) are a source of nutrients, vitamins and phytochemicals such as vitamins B, PP and C, minerals selenium, phosphorus, iron, calcium, chromium, potassium, magnesium and contains organic sulphur.

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Thanks to the allicin contained in it, garlic has the following healing properties: fights infections, lowers LDL cholesterol, helps maintain a healthy cardiovascular system (lowers blood pressure), is a natural antibiotic and destroys intestinal parasites. It also shows immune system support, which is important information for patients undergoing cancer treatment. Garlic shows the greatest anticancer potential against oesophageal, stomach, colon and prostate cancer.


The anti-cancer properties of garlic are tested in specialised laboratories on animals in which the proliferation of tumour cells is induced using chemical carcinogens. The results obtained coincide with observations in the human population, so that it can be unequivocally stated that: the phytochemical compounds contained in garlic show abilities to prevent and reduce the risk of developing certain forms of cancer (stomach and oesophagus).

The compounds contained in both garlic and onions affect the activation and detoxification processes of substances of carcinogenic nature. They can also attack and destroy tumour cells. Recently, it has been found that diallyl sulphide (DAS) can cause cancer cell death by modifying the ability to produce proteins that make them resistant to certain chemotherapeutic agents. Thus, the sulphur compounds found in garlic contribute to the reduction and elimination of carcinogenic compounds and reduce the proliferation of cancer cells.


The diet of a person who wants to protect himself from cancer should be rich in plants from the garlic group. It should be remembered that the most valuable is the consumption of fresh garlic.