Eating raw garlic lower the risk of lung cancer

Eating raw garlic lower the risk of lung cancer

A recent study says that eating garlic twice a week can reduce the risk of lung cancer by 44 percent .

Research of China was also proved that the effects of smoking - one of the things that trigger lung cancer - will not eliminate the efficacy of garlic consumption . Although the efficacy of eating raw garlic in smokers only lowers the risk of cancer by up to 30 percent.

Approximately 40,000 people a year are diagnosed lung cancer in England and Wales alone . However, the figure could be lowered if a person get used to eating raw garlic .

In addition , other studies from the University of South Australia has also been mentioned that garlic can reduce the risk of colon cancer by 35 percent .

As reported by the Daily Mail , researchers from the Jiangsu Provincial Centre in China compared 1,424 lung cancer patients with 4,500 healthy adults . As a result, those who often eat raw garlic at least two times a week is a low risk of lung cancer .

Unfortunately , there is no certainty whether cooking garlic will also provide the same efficacy in reducing lung cancer .

Various studies have previously explained that a compound called allicin role in providing health benefits to the body . The antioxidant properties in particular will be more pronounced if garlic crushed or sliced ​​into small pieces .