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Garlic Can Prevent Cancer
And Heart Attacks

By Indo-Asian News Service
2-18-2

Washington (IANS) - Garlic has properties to ward off cancer and heart attacks, a new study has revealed.
 
About five raw or cooked cloves of this pungent vegetable per week are enough to lower the risk of cancer by 30 to 40 percent, according to a report in the Annals of Internal Medicine.
 
The report, which compiled the results of 13 studies, says garlic can lower blood cholesterol by four to six percent.
 
But in studies in which people also followed a cholesterol-lowering diet, garlic offered no added benefit.
 
While recent studies suggest that some people may overestimate garlic's cholesterol-related benefits, research continues to show it offers heart-health benefits and may help ward off cancer.
 
A study in the Journal of Nutrition showed a 10 percent drop in LDL, or bad, cholesterol, but another in the Journal of the American College of Cardiology showed no effect at all.
 
Garlic may promote heart health without lowering blood cholesterol, however. Studies show that it can decrease clotting tendencies, lowering the risk of heart attack and stroke.
 
Research continues to bolster the belief that the vegetable may help prevent certain cancers. An overview of several studies published in the American Journal of Clinical Nutrition shows that it lowers the risk of different cancers by 30 to 50 percent.
 
Several studies in recent years have also shown that substances in garlic can reduce the growth of breast and colon cancer.
 
Research at Pennsylvania State University shows that compounds in garlic alter body enzymes that activate or detoxify carcinogens, potentially blocking cancer development in different body parts.
 
Studies show that about five cloves of raw or cooked garlic per week is enough to lower cancer risk by 30 to 40 percent, although some studies have shown similar results with even a clove a week.
 
A key point is that the amount of active ingredients in garlic varies, depending on how it is used. For example, cooking destroys one form of the substances it contains.
 
But if raw garlic that has just been chopped stands for 10 minutes before being cooked, the active compounds formed during that period are not destroyed by heat.
 
Use of garlic supplements pose important questions, since they do not necessarily provide larger doses of health-promoting ingredients than fresh garlic. The main benefit is they don't have the flavour or odour of fresh garlic that many people don't like.
 
Copyright © 2001 IANS India Private Limited. All rights Reserved.


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