Research On Garlic:
Researchers have tested the product on patients suffering from lung cancer and have compared their data to people who are hale and healthy. Each patient was asked to spell out his dietary habits and the lifestyle that he is currently practicing. He was also asked to give relevant data on the frequency of his smoking as well as the frequency of garlic consumption. The studies have revealed that people who had consumed fresh garlic for at least twice a week had a 44 percent lower risk of lung cancer. The risk of lung cancer was reduced by about 30 percent in people who had the habit of smoking. The study and the results mentioned here are only conducted on people who had consumed fresh garlic and it is unknown as to whether the preserved or dried or frozen garlic will be having the same effect like the fresh one.
Garlic Health Benefits:
Researchers have found from previous studies on garlic that the vegetable has a chemical compound known as allicin in it and this compound is released when the vegetable is crushed or chopped. The allicin present in fresh garlic is an antioxidant that is responsible for preventing the formation of the free radicals. It is also found to be very effective in reducing inflammations. Previous researchers on garlic have shown that it is an ideal natural remedy to treat colds, infections as well as prevent malaria.
