6. Garlic and Cancer
Garlic, especially when eaten raw, reduces risk of cancer. Risk of digestive cancers are reduced by garlic, including stomach, colorectal, and esophageal cancer. Garlic reduces prostate, ovarian, and endometrial cancer risk as well.18
Garlic is a great source of antioxidants, which may be why it seems to reduce risk of cancer. It also may reduce initiation and promotion of cancer growth. Garlic also increases the body’s ability to make its own antioxidants, which may reduce cancer growth.19
Garlic also may enhance the effectiveness of cancer treatments. In both animal and cell studies, garlic reduced the growth of cancer and also enhanced the effectiveness of cancer treatment.20
High intake of garlic is related to a reduced risk of stomach cancer in a study that observed over 20,000 people’s usual food intake.21
A study of about 6000 patients showed that eating raw garlic at least 2 times a week reduced lung cancer risk by about 50%.22
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