Saturday, August 10, 2013
Eating garlic helps prevent lung cancer is extremely effective
According to a recent study, eating raw garlic 2 times / week can reduce nearly 50% risk of developing lung cancer.
A study conducted in China found that adults often eat raw garlic in the diet eating 44% decrease disease risk.
Even when the researchers allowed people to smoke (the main cause of lung cancer), they found that garlic can reduce about 30% risk.
Each year, alone in England and Wales, about 40,000 people are diagnosed with lung cancer.
Smoking is believed to cause at least 80% of cases. Only close to 1/10 of the patients are still alive 5 years after diagnosis.
The previous studies have shown that garlic may protect against the risk of lung disease, as well as avoiding various malignancies such as colon cancer.
A study conducted in China found that adults often eat raw garlic in the diet eating 44% decrease disease risk.
Even when the researchers allowed people to smoke (the main cause of lung cancer), they found that garlic can reduce about 30% risk.
Each year, alone in England and Wales, about 40,000 people are diagnosed with lung cancer.
Smoking is believed to cause at least 80% of cases. Only close to 1/10 of the patients are still alive 5 years after diagnosis.
The previous studies have shown that garlic may protect against the risk of lung disease, as well as avoiding various malignancies such as colon cancer.
A study at the University of South Australia showed that garlic can reduce nearly one third the risk of tumors in the colon.
In the latest survey, researchers from the Center for Disease Control and Prevention of Jiangsu Province, compared 1,424 lung cancer patients with 4,500 healthy adults. Everyone is asked about their eating habits and their lifestyle, including how often they ate garlic and smoke.
The study results showed that people who ate raw garlic at least 2 times / week significantly reduced the risk of developing lung cancer, even if they are smokers or exposed to oil at a temperature slightly higher (supposedly another reason leading to this disease).
No conclusion about the cooked garlic have similar effects or not. Previous research has shown important component seems to be a chemical called allicin, is released when crushed or chopped garlic.
Allicin is believed to reduce inflammation in the body and acts as an antioxidant, reducing the level of damage caused by free radicals cause to cells of the body.
Other studies have found that allicin may help prevent the common cold, the virus hospitals and even malaria.
In a report on their findings, the researchers said: "I might be able to act as an agent to prevent lung cancer."
The results of this study are published online in the journal Cancer Prevention Research.
Source: Internet
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