1, a certain strong bactericidal ability. Sulfur-containing compounds in garlic have strong antibacterial and anti-inflammatory effects, and can inhibit and kill a variety of cocci, bacilli, fungi and viruses (for example, the effect is most obvious when encountering cancer cells of such bacteria, and the direct bactericidal effect is almost zero when encountering cancer cells), which is one of the strongest antibacterial effects among natural plants found at present.

2. The content of selenium and germanium in garlic is relatively high. These two elements can greatly enhance human immunity and make patients better fight cancer. Of course, these two elements are also widely found in daily rice and family daily recipes. In order to eat a variety of nutrients, these two elements can be obtained by eating garlic alone.

3. So garlic does have a certain anti-cancer effect, but only to a certain extent, it can't be used simply as treatment or help.