In spite of the strong smell and related inconvenience, garlic should be regularly included in the diet.

(Kazan, March 8, Tatar-inform). In spite of the strong smell and related inconvenience, garlic should be regularly included in the diet. American clinicians have proven that the more we consume the spice, the lower are the cancer-inducing processes in the body, reports Ami-Tass.

About 20 percent of nitrates, consumed with various food, transform into nitrites, scientists explain. The compounds can then turn into nitrosamines that promote cancer. Oncologists at University of Pennsylvania during one week fed several grams of garlic to volunteers and then gave them a dose of sodium nitrate in a non-toxic form that, however, demonstrates the potential harmful effect. Another group received 50 mg of ascorbic acid.

The medics daily took urine samples from the participants, to analyse the biomarkers of nitrosoprolin, an indicator of nitrosation in cells. The results revealed that people who ate garlic daily in the amount of five grams had lower concentrations of the nitrosation marker and potential carcinogens.

One clove garlic weighs 1 to 5 grams. Vitamin C, or ascorbic acid, has similar effect in reducing the nitrosation marker’s activity. Doctors say that garlic and other products with sulphur-containing compounds have various health benefits, including cancer protection.

Supposedly, the garlic formula is able to curb the formation of toxic nitrogenous substances. The clinicians concluded that the greater is garlic intake, the stronger is its preventive effect against cancer.
*A