Garlic is very effective against breast cancer
HEALTH BENEFITS, NUTRITION FACTS AND RESEARCH
Health benefits of garlic:
antioxidant, anti-inflammatory, antiviral, anti-fungal, antimicrobial, radioprotective, cardiopreventive, cholesterol, blood pressure and blood sugar reducing, helps with DNA repair
Garlic is a source of:
vitamin B6, vitamin C, manganese, selenium
Cancer-fighting compounds of garlic:
Apigenin:
- stops the movement and invasion of cancer cells and helps to stop their division
- slows down the growth of breast cancer cells by leading to their cellular death
Allicin:
- shown to have a strong anti-tumour effect by slowing down its growth
- slows down the growth of tumours and movement and invasion of cancer cells and leading to their cellular death
- boosts up the body’s immunity
Enterolactone:
- shown to have an anti-tumour and significant anti-metastatic effect
- slows down the growth of cancer cells
- may reduce the risk of breast cancer
Myricetin:
- shown to slow down breast cancer metastasis and the growth of triple-negative breast cancer cells
- potential breast cancer drug
Quercetin (FLAVONOID):
- suppresses the growth of breast cancer stem cells, their self-renewal and invasiveness
- shown to cause cellular death of cancer cell lines
- increases breast cancer cells chemosensitivity to Doxorubicin
- potential cancer drug due to its ability to target and destroy breast cancer stem cells
- interferes with the growth of ER-positive and ER-negative breast cancer cells
NOTES:
2-3 raw garlic cloves per day are recommended as cooking and processing reduces its anti-cancer benefits.
Chopped, minced or crushed garlic releases more allicin than the whole clove so let it sit for around 10 minutes before eating or cooking it. If it’s left for any longer, it’ll start losing its allicin levels.
On the contrary, garlic’s antioxidant value stays the same when cooked.
Garlic supplements are not recommended.
