Eating more garlic can prevent stomach cancer

Garlic contains a wealth of nutrients such as protein, fat, carbohydrates, calcium, phosphorus, vitamin C, etc. Its health benefits are well known. Clinical studies have shown that garlic can also prevent stomach cancer. The probability of people who often eat garlic suffering from stomach cancer is half that of those who do not eat garlic. Among the plants with the greatest anti-cancer potential in the world, garlic ranks first.

One of the strong carcinogens that has been identified so far is nitrosamine compounds, among which dimethylnitroguanidine nitrite is the main one. Food microbiologists point out that there is a nitrite-reducing bacterium in the human stomach called Clostridium botulinum, which can destroy the protein in meat and turn it into organic amines, and further convert it into dimethylnitrosamine, thus leading to the occurrence of gastric cancer.

Experimental studies have confirmed that alkaloids such as ethyl ethanethiosulfonate and diallyl trisulfide contained in garlic can inhibit the metabolism of nitrite-reducing bacteria Clostridium botulinum, thereby blocking the formation and accumulation of nitrites in the stomach and preventing the occurrence of gastric cancer. In addition, further studies have found that allicin can also inhibit the exchange of sister chromatids of lymphocytes in vitro caused by methylguanidine nitrite, and can directly kill gastric cancer cells.

Therefore, eating garlic regularly can prevent the occurrence of gastric cancer. Not only that, garlic also plays a special role in preventing other cancers.