We put at the first list, the health benefits of garlic, that garlic is a powerful cancer fighter. Scientists believe that the exceptional anti-cancer properties that is garlic boosts the production of something known as hydrogen sulfide. The hydrogen sulfide production is so effective at preventing a wide variety of cancer, including prostate cancer, lung cancer, stomach cancer, breast cancer, and colon cancer.
One study out of the National Cancer Institute found that eating 10 grams or more of garlic, onions or scallions each day could significantly reduce prostate cancer risk. But this isn’t the only type of cancer garlic can prevent. Other research conducted at Case Western Reserve University indicated that garlic may help reduce the occurrence rate of pre-cancerous tumors in the large intestine.
Further showcasing garlic as one of many cancer-fighting foods, several other population studies conducted in China also found that frequent consumption of garlic was associated with reduced risk of esophageal and stomach cancers. The risk seemed to drop as the amount of garlic consumed went up.
Protective effects from garlic may arise from its antibacterial properties or from its ability to block the formation of cancer-causing substances, halt the activation of cancer-causing substances, enhance DNA repair, reduce cell proliferation, or induce cell death