Raw Garlic Slashes The Risk of Lung Cancer by 44 Percent

The humble garlic, a staple ingredient in many eastern curries, offers a lot of health benefits. A new study says that garlic reduces the risk of lung cancer.

A new study conducted by researchers in China revealed that consuming raw garlic twice a week reduces the risk of lung cancer by 44 per cent. Furthermore, even smokers benefit from consuming raw garlic as their risk of contracting lung cancer drops by 30 per cent.

The researchers from Jiangsu Provincial Center for Disease Control and Prevention, China, concluded this based on the analysis of data of 1,400 lung cancer patients and 4,500 healthy adults that was collected between 2003 and 2010.

Raw garlic has a chemical 'allicin' that is released when it is crushed. This chemical not only reduces inflammation but also lowers the damage that is caused from free radicals to the body cells, reports Fox News.

In the survey, the participants were asked to provide details about their eating habits as well their overall lifestyle. They had to mention about their frequency of consuming garlic as well as their smoking habit, if any. It is not known yet  whether cooked garlic would offer the same effect, source redOrbit.

A study conducted earlier at the University of South Australia showed that garlic lowers the risk of bowel tumors by one third. Several other studies have proved the effectiveness of garlic in repressing colds and inflammation.

The study was published in the journal Cancer Prevention Research.