An analysis of the existing scientific data on the potential cancer prevention benefits of garlic intake, which has counted with the collaboration of several academic institutions, shows that no definite evidence has been found and that there's a lack of rigorous studies on the subject.
The evaluation has been carried out by Nutrimedia, a project of the Scientific Communication Observatory of the Pompeu Fabra University (UPF), which has worked in partnership with the Ibero-American Cochrane Center and the Spanish Foundation for Science and Technology (FECYT), as reported by the UPF in a statement.
Nutrimedia has analyzed the available scientific evidence on this subject and has come to the conclusion that it cannot be affirmed or denied that garlic may have any protective effect against cancer.
According to the World Health Organization (WHO), more than nine million people worldwide died from cancer in 2018. "Given the magnitude of this health problem, it is not uncommon for the population to look for ways to prevent the disease," says the statement, which adds that the many messages linking the consumption of certain foods and substances with a reduction in the risk of contracting cancer "can be confusing for the public," hence the need for analyses of all available scientific evidence.
After the analysis, Nutrimedia believes that it cannot be said that garlic has any protective effect, since the studies carried out so far are "observational, which doesn't make it possible to establish a direct relationship between garlic consumption and risk reduction."
High content of organosulfur compounds and antioxidants
Garlic belongs to the genus of Allium plants (onions, garlic, leeks and spring onions, among others), which are characterized by their high content of organosulfur compounds and antioxidants, as well as vitamins, amino acids, fructooligasaccharides and other micronutrients.
Depending on how garlic is processed, organosulfur compounds are converted into different derivatives, to which different health properties are attributed. Thus, if raw garlic is cut or chopped, it releases allicin; with cooking, however, allicin is destroyed and adenosine and ajoene are released, which act as anticoagulants.
