Garlic Consumption Linked To Lower Levels Of Cancer – related Toxins

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Garlic consumption linked to lower levels of cancer-related toxinsResults of a newly released study have suggested that garlic consumed in large quantities may serve as a natural remedy to help ward off cancer.

United States researchers have developed a urine test capable of measuring the extent of a potential carcinogenic process, and found that a decreased risk of cancer development was directly proportionate to an increased intake of garlic.

In the study, researchers from Ohio State University’s Comprehensive Cancer Center set out to measure garlic’s affect on the body’s level of cancer-causing agents known as nitrates. Groups of participants were treated with varying levels of garlic and then had their urine tested for toxins.

The results of the study showed that respondents who consumed garlic on a daily basis had lower concentrations of nitrate markers than did those who were given no garlic. Moreover, though the differences were slight, the highest consumption of the vegetable was associated with the lowest levels of toxins related to cancer development.

"The precise mechanism by which garlic and other compounds affect nitrosation is under extensive investigation, but is not clear at this time," said Earl Harrison, senior author of the study.

"What this research does suggest, however, is that garlic may play some role in inhibiting formation of these nitrogen-based toxic substances," he added.
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