Garlic Has Been Proven To Protect Against Cancer
Author: Victoria Aly
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Just 5 years a day, as much as one clove, significantly reduces the risk of cancer ....
As a result of nitrosation (intracellular process associated with the formation of nitrogen compounds, some of the nitrates contained in food can be converted into carcinogens) nitrites and less nitrates in the stomach and intestines, ie in an acidic and less alkaline reaction , are chemically bound to secondary and tertiary amines, as contained in some drugs, pesticide residues, etc.
Thus, they form nitrosamines, most of which have a proven carcinogenic effect.
About 20% of the nitrates ingested through food are transformed into nitrites (salts of nitric acid HNO2), which in turn are converted into nitrosamine-chemical compounds, some of which have a proven carcinogenic effect.
The content of nitrates in fruits and vegetables is compensated by the larger amounts of vitamin C, which does not allow nitrates to become harmful to the human body.
Garlic, like this vitamin, is a powerful antioxidant, and can also neutralize harmful nitrogen compounds.
This fact was proved by a team of scientists from Ohio State University, led by Earl Harrison - Professor of Nutrition and Dietetics.
They analyzed data collected from an experimental study conducted at the University of Pennsylvania. During the experiment, any nitrates and garlic were excluded from the volunteers' diet for one week.
All participants were then given a safe dose of sodium nitrite. Some study participants were given capsules containing fresh garlic and dry extract at a dose of 1, 3 or 5 g. Another group of volunteers was given 500 mg of ascorbic acid (vitamin C).
For one week, participants in the experiment gave urine for testing. The results of the chemical analysis of urine showed an inverse relationship in the development of the nitrosation process and the intake of garlic. Volunteers who consumed 5 grams of garlic per day had the lowest risk of developing cancer.
According to Professor Harrison, the protective effect of garlic is mainly due to its high sulfur content, which gives me a specific, unpleasant odor. He also reminds that just one clove of garlic weighs between 1 and 5 grams, but can significantly reduce the risk of cancer
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