UNITED STATES (OBSERVATORY) – The use of garlic can reduce the risk of developing certain types of cancer, cardiovascular diseases and type 2 diabetes.
This conclusion was made by scientists at Nottingham University in the UK.
It is noted that the degree of utility of garlic depends on the method of its preparation. However, a clear idea of which of them is more effective is not yet available, writes Ridus.
It is known that sulfur-containing components of garlic affect the substances that cause physiological and biochemical processes, as well as participating in their regulation.