GARLIC vs. CANCER

Garlic (Allium sativum) is believed to prevent heart attacks, blood clots, lower cholesterol, blood pressure, blood sugar levels, reduce gastric ulcer, antidote to poison, kill the bacteria / fungus / parasite, binding free radicals, and many others. In addition, herbs were also used as a spice in this dish was able to prevent and treat cancer, mainly caused by harmful chemicals, such as prostate cancer, stomach, colorectal (colon and rectum), breast, liver, skin, andlungs.

This herb contains many active substances such as vitamins A, B, C, calcium, potassium, iron, carotene, and selenium. The most dominant in the fight against cancer is allyl sulfur components such as diallyl sulfide, diallyl disulfide, diallyl trisulfide, S-allyl cysteine, S-allylmercaptocysteine, allicin, and ajoene. These substances prevent the formation and activation of nitrosamines in the body, also blocked aflatoxin, azoxymethane, benzo (a) pyrene, etc., all of which are carcinogenic (cancer-triggering).

In the next phase of these components may prevent mutation of the gene, inhibiting the proliferation (growth / division) of cancer cells, repair damaged DNA structures, even stimulate cancer cells to commit suicide (apoptosis).

On the other side of garlic also acts as an antioxidant, removing toxins from the body, and kill the bacteria Helicobacter pylori that can trigger various kinds of stomach cancer.

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