The antioxidant power of garlic and its relationship with cancer prevention

Due to its healing properties, since ancient times, garlic has been used as a home remedy to treat various diseases such as the common cold, and properties of reducing blood pressure and preventing cancer are attributed to it, due to its anti-inflammatory power.

Its scientific name is allium sativum, a plant belonging to the liliaceae family, like onion and leek, it is used as a herb and as a spice.

Specialists and naturopaths, based on scientific research, ensure that garlic is beneficial for health because it contains sulfur compounds, which have antioxidant, anti-inflammatory, microbial, bactericidal properties, is a source of vitamins, including vitamin C and minerals, such as selenium and manganese.

To make the most of the properties of garlic, it is recommended to chop or grind the garlic between five and ten minutes before using it in food, this to activate allicin.

Eating raw garlic increases its properties, since when it is cooked some of its active compounds degrade, recommends Carlos Jaramillo, an expert in functional medicine and a graduate of Harvard University.

The anti-inflammatory power contributes to the ability to reduce inflammation, prevent cardiovascular diseases and reduce the risk of certain types of cancer, Jaramillo cites.

Garlic consumption is associated with cancer prevention

Chronic inflammation can eventually lead to cancer, which is why, according to scientific studies, the anti-inflammatory power of garlic favors the prevention of breast, prostate, colon, stomach, pancreas, and esophageal cancer.

A scientific study carried out in 2016 reveals that allicin, which comes from garlic, is effective against gastric cancer.

Allicin is a defensive substance with biological properties: inhibition of bacteria, fungi, viruses, controlled hypertension, diabetes and chemoprevention.

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