Garlic Lower Risk Of Lung Cancer For Smokers Though
More and more scientific research proving the benefits of garlic for human health. Not long ago the researchers in Jiangsu Provincial Center for Disease Control and Prevention in China suggests eating raw garlic can lower the risk of lung cancer by up to 44 percent.
Reported by the Daily Mail, in the research, researchers are comparing the condition of a patient's lung cancer sufferers 985 with 4,500 adults healthy. Each given questions about diet and lifestyle, here's how often consume garlic and smoked or not.
As a result, those who consume raw garlic at least twice a week is not so risky having lung cancer, passive smokers even though (in smokers the risk is decreased by up to 30 percent).
The research adds to growing evidence of the efficacy of garlic. Previous studies of the University of South Australia, revealing the consuming raw garlic is also able to reduce the risk of colon tumors by up to a third.
Garlic is believed to have some sort of substance to allicin, kiwiami that came out when the onions are cut. Its function is to relieve inflammation in the body and works as an antioxidant that may reduce free radicals inside the body's cells. Flu, even malaria, also believed to be cured with garlic.
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