Garlic for Fight Cancer

Garlic - How Foods Fight Cancer

Antioxidants in fruits and Antioxidants in beans and legumes

Garlic, in particular, has been subjected to a great deal of scientific study. When garlic cloves
are cut or crushed, they produce a compound called allicin, which is responsible for both their
scent and their biological activity. Several studies have shown that people who regularly include allium vegetables in their diets have less risk of cancer, particularly cancers of the stomach and colon.12
In test-tube experiments, extracts from these plants have been shown to help
eliminate carcinogens and slow the growth of cancer cells.13 Researchers estimate
the amount of garlic necessary for anticancer effects is three to five
cloves daily.14 Cooking temperatures eliminate garlic’s beneficial effects on
cells unless the garlic is allowed to stand for about ten minutes between being
crushed and the cooking process.15

It should be noted that tests of garlic’s ability to block cancer promotion
have been carried out in cells, not in intact humans, so it remains to be established
whether garlic can actually affect the course of cancer after diagnosis.
Most people think of fruits and vegetables when referring to phytochemicals
and antioxidants; however, grains contain important cancer-fighting
compounds too. Grains have a unique phytochemical composition that can
survive digestion and reach the colon. This may help explain why grain consumption
has been associated with lower colon cancer rates.16