Garlic is a member of the Allium family that is infamously distinctive for its strong odor. Surprisingly, the origin of garlic’s characteristic smell is also the explanation behind its anticancer abilities. The high content of the odorous sulfur-containing compounds diallyl sulfide (DAS) and diallyl disulfide (DADS) play the principal role in cancer prevention. DAS and DADS have the ability to prevent carcinogenic damage to healthy cells by reducing reactivity of carcinogens with healthy cells and also by accelerating the elimination of the harmful carcinogens from the body. In addition, it is believed that DAS may directly attack tumor cells and destroy them by triggering tumor cell death. Garlic has been found to be most advantageous in the prevention of esophageal, stomach, and colon cancers. It also may play a role in prostate, breast, and lung cancer.
Freshly crushed garlic is the best source of these anticancer compounds compared to supplements. The release of the anticancer compounds in garlic is dependent on chewing, crushing, or chopping. The best way to incorporate garlic into your diet is by including it raw in foods that you already like to consume such as pasta or salads.
Foods that fight cancer - Garlic