Garlic can help protect against cancer

According to a new study conducted by American scientists, garlic can slow down and prevent the formation of carcinogens.
A high amount of garlic in the diet can slow the process of nitrosation in the body. Due to these processes some of the substances contained in food are converted into carcinogens. In most cases nitrosation is frequently associated with the consumption of nitrates, which can be found in meat, sometimes in some vegetables, fruits, as well as contaminated by agricultural or industrial waste water.
The researchers measured levels of carcinogens due to nitrosation, in urine samples in participants before they began to eat garlic, and after they included it in fairly large quantities in their diet. Results showed that there is a direct relationship between consumption of garlic and the amount of carcinogens in the urine.

Currently, garlic is used in the form of tincture to enhance motional and secretory function of the gastrointestinal tract. Garlic is indicated orally for suppression the processes of putrefaction and fermentation in the intestine as well as in hypertension and atherosclerosis. Garlic also exerts antiviral action against a wide variety of viruses including and flu viruses.

At the present moment, the study’s authors are actively studying the mechanism garlic effects on the process of nitrosation.