Analyzing the existing scientific literature on the benefits of garlic intake for the prevention of cancer, involving several academic institutions, shows that the relationship is not established and there is a lack of rigorous research on the subject.
The evaluation was carried out by Nutrimedia, a science communication observatory project at Pompeu Fabra University (UPF), attended by the Ibero-American Cochrane Center and the Spanish Science and Technology Foundation (FECYT). In a statement today, the UPF reported.
Nutrimedia analyzed available scientific evidence on this topic and reached the conclusion that existing tests have shown that garlic can have no protective effect on cancer.
According to the World Health Organization (WHO), there are about 8.1 million new cases of cancer in 2018 this year alone.
"Given the severity of this health problem, it is not uncommon for the population to find a way to prevent disease," he said. The risk of cancer-rich messages that reduce the consumption of certain foods and substances is " And therefore analysis of all available scientific evidence on this subject.
After analysis, Nutrimedia believes that garlic can not be said to have a protective effect because garlic consumption is an "observational study" that fails to establish a direct relationship between the benefits of garlic intake and reduced risk.
According to the UPF, "There is a lack of rigorous research that can give greater confidence to the results of this study."
Garlic is a basic ingredient of the Mediterranean diet grown over 7,000 years, and as usual, there are references to the use of the kitchen and rich literature and paintings.
Herodotus (5th century BCE) was supplemented with garlic because it was believed that the slave food that made the pyramid was effective, his work "Historiae"
For this reason, I did not hesitate to chew garlic when I thought that the Olympic athletes of classical Greece, the legionaries and the gladiator of Rome needed it.
A century later, Dioscoridis (an ancient Greek physician, pharmacologist, and botanist) refers to foods that help to eliminate dry odors from his research on natural remedies.
Garlic belongs to the genus Allium plants (onions, garlic, leeks and soft onions) characterized by high content of organic sulfur compounds and antioxidants as well as vitamins, amino acids, fructooligasaccharides and other micronutrients.
Depending on how the garlic is treated, organosulfur compounds are converted to other derivatives due to different health characteristics.
Therefore, cutting raw garlic and cutting allysin occurs. But with cooking, allicin is destroyed and adenosine and ajoene act as anticoagulants.
Analysis of the UPF considers that the anticancer properties of garlic are "not justified".
The risk of cancer is due to a number of factors, including genetic, environmental, and lifestyle habits.