According to the British "Daily Mail" reported that a new study found that twice weekly raw garlic people suffering from lung cancer risk almost halved.
Researchers at the center of Jiangsu Province, China Disease Control and Prevention selected the two groups of subjects, the diet were compared. A group of 1,424 patients with lung cancer, another group of 4,500 healthy adults. It was found that the likelihood of people suffering from eating garlic regularly reduces lung cancer by 44%. Even after the researchers considered whether smoking, eating raw garlic still make about 30% lower risk of lung cancer.
The researchers explained that the garlic allicin can inhibit the body's inflammatory response, and acts as an antioxidant, reducing free radical damage to human cells. When garlic is crushed or chopped large when allicin will be released, more reserved when eaten raw. Allicin have some stimulating effect on the stomach, gastrointestinal disease patients to eat less.