The American Cancer Institute lists four reasons why garlic is considered a "shield" to prevent cancer.

(Dan Tri) - Garlic has long been used in cooking and medicine. Many laboratory studies have also shown that this spice has anti-cancer properties.

The American Institute for Cancer Research (AICR) has just announced four compelling reasons for you to regularly add garlic to your daily meals, not only for its flavor but also for its amazing health benefits, especially its ability to reduce the risk of cancer.

1. Reduce the risk of colorectal cancer:

The AICR report, based on a synthesis of global studies, confirms that regular garlic consumption can significantly reduce the risk of colorectal cancer.

Laboratory studies have shown that compounds in garlic can repair DNA, slow the growth of cancer cells, and reduce inflammation. However, more human studies are needed to confirm this evidence.

Many studies show that garlic has anti-cancer properties (Photo: Istock).

2. Rich in anti-cancer phytochemicals:

Garlic is a rich source of phytochemicals, or bioactive compounds, many of which have been shown to have anti-cancer properties in the laboratory.

Notable compounds include: Flavonoids: Well-studied for their anti-cancer properties; Inulin and saponins; Allicin: Released when garlic is crushed or chopped, creating oil-soluble allyl sulfur compounds; S-allyl cysteine: A water-soluble sulfur compound, found in high concentrations in aged garlic extract.

In addition to colorectal cancer, garlic is also being studied for its role in reducing the risk of other cancers such as breast, stomach, nasopharyngeal, liver, bladder, and pancreatic cancer.

3. Multipurpose spice

Garlic, a vegetable, is an essential ingredient in many Asian, Middle Eastern and Mediterranean cuisines . It easily combines with other spices and herbs to create rich flavors in dishes.

For starters, use sliced ​​or whole garlic cloves in soups and stews for a mild flavor. Minced garlic in oil is also a convenient option. The more you chop or crush the garlic, the more intense the flavor will be.

4. Garlic is part of a healthy diet

Garlic is part of the onion family, along with onions, scallions, shallots, leeks, and chives, each containing unique combinations of phytochemicals, vitamins, and health-promoting compounds.

However, no single food can reduce cancer risk. It is important to maintain a balanced diet, prioritizing plant foods (at least two-thirds of the diet) and limiting meat.

The Department of Clinical Nutrition, K Hospital, also emphasized that a diet rich in green vegetables can reduce the risk of cancer. Combining garlic with plant foods not only enhances flavor but also stimulates the taste buds, helping you eat more vegetables.

Notes when using garlic:

Cancer patients undergoing treatment may experience discomfort due to the strong smell of garlic with side effects such as vomiting, nausea, and taste disturbances. Consideration should be given when preparing food for this group.

Garlic should be eaten fresh. When preparing, crush, chop and let the garlic exposed to air for 10-15 minutes before use to allow enzymes to enhance beneficial minerals.

Pickled garlic also brings many benefits to the cardiovascular system.

Source: https://dantri.com.vn/suc-khoe/vien-ung-thu-my-neu-4-ly-do-toi-duoc-xem-la-la-chan-phong-ngua-ung-thu-20251003182057854.htm