Garlic belongs to the Allium family vegetables, onions, chives, shallot and leek. Current research has shown that a number of readily available foods such as garlic and onions that make a healthy diet makes a big impact on cancer prevention. These foods against cancer seems to be the ability to interfere with the development of cancerous tumors. Food cons cancer all contain large quantities of certain secondary plant substances. Phytochemicals were developed by nature to protect plants against damage caused by insects, diseases and pollution of the environment. These phytochemical molecules are those that offer fruits and vegetables their brilliant colors, the smell of garlic and the astringent taste for a tea party. It is very likely that these phytochemicals, vitamins and minerals not the source of the ability of cancer prevention of these foods are healthy.

To show the recent research on the anticancer potential of Allium family – especially garlic – seems as vegetables, the incidence of cancers of the digestive system seems to be reduced. Studies have also shown that garlic may help prevent prostate cancer. Garlic and Onions contain allicin, which is unstable and decays into a number of phytochemical compounds, including diallyl sulfide and diallyl disulfide, the ability of cells of the immune system to fight cancer and cancer- break causing toxins appears to increase. The development of sulfur-based phytochemicals fight tumor and are able to neutralize the effect of potential carcinogenic nitrites used as preservatives in certain foods. Studies have linked with garlic, onions, leeks and chives to lower risk for cancers of the digestive tract. Protective effect of garlic seems to be greater than the onion, onion, although its use has been shown to reduce the risk of stomach cancer. Most of the available research comes from observational epidemiological studies comparing populations which do not consume or garlic and onions. Other studies are based on animal studies and cell culture studies. October 2000 Issue of The American Journal of Nutrition summary of a number of epidemiological studies have shown that people who ate raw or cooked garlic regularly to those who ate little or nothing in comparison, about half the risk of stomach cancer and the third lower risk of colon cancer. These studies show that garlic supplements have the same benefits. It should be noted that these studies are not yet verified by clinical studies in human populations.

Our garlic consumption in North America is much less than in many other parts of the world, although populated areas where large amounts of garlic seem to consume much less cancer of the digestive tract. In the U.S., only 20% of the population consumes more than 2 grams of garlic per week. Excessive consumption of garlic can have negative effects, including bad breath, allergic reactions, stomach problems and diarrhea. Freshly pressed garlic should be our choice as a source for anti-cancer compounds, we need.

A balanced diet can our bodies with many thousands of different phytochemicals. However, all fruits, vegetables and other plant products provide the best anticancer phytochemicals. The ten best groups of anti-cancer foods are covered in our website www. Provision of antioxidants. com. They include: berries and citrus fruits, cruciferous vegetables, garlic and onions, green tea, omega-3 essential fatty acids, olive oil, tomatoes, soy products, wine red and dark chocolate.