Food As Medicine
FOOD AS MEDICINE: Garlic for Cancer Garlic and other allium vegetables like onions are packed with bioactive sulfur compounds, which may help reduce the risk of cancer. According to the NIH National Cancer Institute, increased garlic intake has been linked to a reduced risk of stomach, colon, esophagus, pancreas, and
Published on January 15, 2017 by Bobbi Walton
FOOD AS MEDICINE: Garlic for Cancer
Garlic and other allium vegetables like onions are packed with bioactive sulfur compounds, which may help reduce the risk of cancer. According to the NIH National Cancer Institute, increased garlic intake has been linked to a reduced risk of stomach, colon, esophagus, pancreas, and breast cancers.
The protective effects of garlic may stem from its antibacterial properties, its role in blocking or halting cancer-causing substances, enhancing DNA repair, reducing cell proliferation, or even triggering cell death (apoptosis).
📊 Key Studies:
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A French study with 345 breast cancer patients linked garlic, onion, and fiber intake to significantly lower breast cancer risk.
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A San Francisco Bay study showed a 54% lower pancreatic cancer risk in those consuming more garlic and onions.
Compounds in garlic like DATS, DADS, ajoene, and S-allyl mercapto cysteine (SAMC) have shown promise in lab studies to arrest cancer cell growth and trigger cell death. Liquid garlic extracts such as Allimax and Allimed have been associated with reduced cancer cell viability in animal models.
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📝 Disclaimer: These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
📚 Sources: NCBI, Dr. Axe, Cancer.gov
