Garlic is essential in daily diet, which can not only be used as seasoning, but also prevent diseases. In ancient Egypt, garlic was used as a topical medicine, and doctors advocated taking garlic orally to treat cancer. According to foreign NCI scientific research, garlic was located at the top of the pyramid of food to prevent cancer. Organic sulfur compounds in fresh garlic mainly include diallyl monosulfate, diallyl disulfide and allicin, namely diallyl trisulfate. They can block the vitality of carcinogens and alleviate the toxic and side effects of carcinogens.

allicin can inhibit rectal cancer, prostate tumor, liver cancer, intestinal cancer, dermatosis and other tumors. Extract test: the unique garlic Chinese medicine preparation was tested, and it was confirmed that garlic extract: AGE has the effect of inhibiting the proliferation of malignant tumor cells and preventing organic chemical carcinogens. The experiment confirmed that AGE can prevent prostate cancer, breast cancer, intestinal cancer, esophageal cancer, liver cancer, dermatosis and rectal cancer.

The key role of garlic in preventing malignant tumors is manifested in the digestive tract, such as esophageal cancer, gastrointestinal cancer, colorectal cancer, etc. Of course, its preventive effect on other cancer diseases is obvious. The reason why garlic prevents malignant tumors in digestive tract is that garlic inhibits the recovery bacteria that produce sodium nitrite, thus reducing the probability that sodium nitrite is converted into nitrite amine. Nowadays, garlic contains organic sulfur compounds (OSC), including allicin, diallyl sulfate, diallyl disulfide, diallyl trisulfate and so on.

This is also the main reason why it can prevent diseases, such as resisting germs and bacteria, lowering blood lipid, preventing arteriosclerosis and cancer. Because of this, garlic is really a good thing. In our daily life, we can often see garlic, such as pickled garlic, garlic in sauce, jiaozi dipping sauce, and garlic hot sauce. Many cooked dishes also have garlic, and some of them are eaten raw like me. So how to eat cancer prevention effect is the best? It was found that heating garlic may reduce its anti-cancer effect. Because, after heating and cooking, the sulfur organic compounds in garlic will be significantly reduced. Moreover, after garlic is cut and ground, the destruction of plant cells can stimulate alliinase and promote the dissolution of allicin, so mashing garlic into minced garlic is a good choice.