Why is any home-based food considered a cancer preventive medicine?

Today, garlic is still widely used for the purpose of preventing and treating diseases in three main forms: fresh garlic, dry garlic and garlic oil. In the composition of garlic there are many active ingredients such as the active ingredients containing sulfur such as thiosulfinate (allicin), diallyl disulfide and allylpropyl disulfide which are thought to play a decisive role in producing aroma and producing pharmacological effects.

It is worth noting that these active ingredients are only activated when garlic is crushed, crushed or chewed at normal temperature. In high temperature environments these active ingredients will be destroyed.

Anti-cancer effect

Recent studies show that eating a lot of garlic and allium-bearing vegetables such as onions, shallots, and leeks helps reduce the risk of stomach cancer, colorectal cancer, breast cancer, and cancer. Prostate and throat cancer.

Reduce cholesterol levels and control triglyceride index

Eating garlic has the ability to reduce the total cholesterol level in the blood to 7%. Moreover, according to a study from Nutrition Magazine in 2001, people with hypercholesterolemia supplemented with this extract daily will be able to lower the bad cholesterol by 10%.

In addition, experts have shown that this spice not only helps control cholesterol levels but also reduces triglycerides. This is a fat associated with many dangerous diseases such as high blood pressure, heart disease and stroke.

Increase good cholesterol

Not only does control of cholesterol and triglyceride levels in the blood, garlic also has a significant effect on good cholesterol in the body. A study at Baylor School of Medicine showed that this cholesterol increased by 15% when you consumed garlic for 6 weeks.

Experts also say that people with high cholesterol levels easily control their blood fat by adding the extract of this spice to a daily dish for 4 months.

However, the effect of garlic does not last long. In other words, you cannot depend entirely on this type of spice. According to a study published in the Global Journal of Medicine, people who consume garlic powder for 8-12 weeks can control cholesterol levels. However, this effect will decrease gradually after 6 months of use.