Garlic and its astounding use in treating cancer

Garlic (Allium sativum ) is one of the most commonly used household ingredients known for adding a unique aroma and enhancing the taste of the food. It belongs to the "Amaryllidaceae " family which includes other vegetables such as onions, scallions, shallots, leeks and chives.

Garlic is known to be rich in compounds such as S-alkyl cysteine, diallyl- disulfide, allicin and flavonoids which show anti-cancer effects and have the potential to reduce the risks of carcinogenesis in breast cancer, pancreatic cancer and prostate cancer.

The pungent taste of garlic offers many pharmacological properties such as antimicrobial, anticancer, anti-inflammatory and antioxidant properties which make a big way for effective cancer treatment.