Benefits of garlic was not just add a delicious aroma of cooking. Garlic also reduces the risk of lung cancer.
Studies conducted in China found, adults who habitually consume raw garlic twice a week, the risk of lung cancer is 44 percent lower. Even when the smoke factor incorporated in the lifestyle, the risk of lung cancer dropped 30 percent.
Research conducted by a team of Jiangsu Provincial Centre for Disease Control and Prevention. The researchers compared the health of 1,424 patients with lung cancer to 4,500 healthy adults.
Researchers asked the lifestyle and diet of the respondents. Including how often consume garlic and whether the respondent smoked. The results of this study published in the journal Cancer Prevention Research.
Previous research also stated, garlic may protect the lung against a variety of conditions. One of these conditions such as colon cancer tumors.
It is unclear whether the already cooked garlic has the same effect. However, previous research stating anticancer compound in garlic, allicin, garlic can unravel when cut.
Allicin also serves to reduce inflammatory and antioxidant that acts as a free radical reduce danger to body cells. Another benefit of garlic is fending off malaria and drug-resistant bacteria.