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Garlic
Garlic contains allicin, a chemical compound that has been studied in laboratory experiments and found to destroy cancer cells. Garlic has been linked to a decreased risk of several types of cancer in several research.
Those who ate a lot of Allium vegetables, such as garlic, onions, leeks and shallots, had a decreased incidence of stomach cancer than those who rarely ate them, according to one study of 543,220 individuals. Research of 471 males discovered that garlic consumption was linked to a decreased chance of prostate cancer.
Garlic has been shown to reduce the occurrence of colorectal cancer in several studies. Garlic, fruit, deep yellow veggies, dark green veggies, and onions were linked to a decreased risk of colorectal cancer in people who consumed a lot of them. Garlic was not studied alone in this study. According to the results, including 2–5 grams (about one clove) of fresh garlic into your diet each day can help you reap the health benefits of garlic. Despite the promising findings, more research is required to discover whether other factors are involved.