Guide To Amazing Cancer-Fighting Foods

Garlic

Garlic is a vegetable that belongs to the Allium vegetable family. Other members of the Allium vegetable family include scallions, leeks, onions, shallots, and chives. The strong flavor and odor of garlic are attributed to the organic allyl sulfur compounds contained within it. Numerous studies suggest garlic has a preventative effect against cancer. The strongest evidence of the effect of garlic is associated with stomach cancer and prostate cancer. Several compounds in garlic are thought to be responsible for its anti-cancer properties. Cells become more vulnerable to the stress of cell division as a result of Allyl sulfur compounds. Therefore, the rapidly growing and dividing cancer cells are more easily damaged by the presence of Allyl sulfur compounds. When garlic is peeled before it is consumed, an enzyme called alliinase is released and begins several reactions with the end product of diallyl disulfide. Diallyl disulfide has also proven in studies to have preventative effects on the growth of cancerous cells.

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