Many fruits and vegetables have different compounds, which are linked to positive health outcomes. Garlic, which is a bulbous plant, has been used as both a food and medicine for centuries. It has been linked to cardiovascular and immune benefits, decreased blood sugar levels, and increased testosterone levels. Garlic contains sulfur-containing compounds, along with allicin, which is an antibiotic and antifungal compound.
A new study published in The American Association for Cancer Research found that raw garlic consumption may be associated with preventing lung cancer, even in smokers. According to the study, eating raw garlic twice a week reduces the risk of lung cancer by 44% in non-smokers and 30% in smokers. This is due to diallyl sulphide, which is a breakdown of allicin.