The powerful phytochemical compounds found in garlic are capable of helping prevent the start or progress of specific kinds of cancers, particularly oesophageal and stomach cancers.
Garlic appears to be especially effective in protecting against cancers as a result of nitrosamines, potentially high carcinogenic chemical compounds. Our intestinal flora makes nitrosamines from nitrites, which are food additives are commonly used as preservatives in pickled foods and cured meats like ham, bacon, and sausages.
Garlic can also attack and destroy tumour cells directly by way of apoptosis.
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