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article imageStudy shows raw garlic reduces the risk of lung cancer

By Amanda Byas     Aug 9, 2013 in Health
A clove of garlic a day will keep the vampires away, but what others may not know is that the vegetable has other protective powers as well.
There is a new study out by Jiangsu Provincial Center for Disease Control and Prevention researchers; consuming raw garlic just might actually help prevent lung cancer, along with other chronic health problems.
Researchers believe that raw garlic’s benefits may be linked to a chemical called allicin, which is released once the garlic is either smashed or diced. This chemical is rumored to not only reduce inflammation, but also decrease the damage from free radicals to the body’s cells.
The study consisted of 1,424 lung cancer patients and 4,500 healthy adults’ data from 2003 to 2010. The results displayed that frequent consumption of raw garlic cut the risk of lung cancer by 44 percent for those individuals who did not smoke.
Researchers also discovered that those who did smoke, adding raw garlic into their everyday diets could still decrease the risk of lung cancer by 30 percent.
A previous study conducted by University of South Australia concluded that garlic could decrease the change of bowel tumors by a third, while other studies discovered that garlic can help heal common colds and help with inflammation. Although other studies have found there are benefits from eating raw garlic, but it has yet to be determine whether or not cooked garlic possess the same abilities.
More about raw garlic, Lung cancer, Reduces, Risk, Tumor
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