According to an investigator in Ohio State University’s Comprehensive Cancer Center, an urine test that can concurrently measure the extent of a potential carcinogenic process and a marker of garlic consumption in humans has been studied, the test suggested that the more garlic people consumed, the lower the levels of the potential carcinogenic process were.

The research is all about body processes associated with nitrogen-containing compounds, scientists say.

“What we were after was developing a method where we could measure in urine two different compounds, one related to the risk for cancer, and the other, which indicates the extent of consumption of garlic,” said Earl Harrison, Dean’s Distinguished Professor of Human Nutrition at Ohio State, an investigator in Ohio State University’s Comprehensive Cancer Center and senior author of the study.

“Our results showed that those were inversely related to one another – meaning that the more we had the marker for garlic consumption, the less there was of the marker for the risk of cancer.” He added further.

1. B vitamins

Niacin, or vitamin B3, raises HDL, lowers LDL and triclycerides and reduces risk of dying from heart disease.

Other B vitamins lowers blood homocysteine, which is another risk factor for heart disease. Some B vitamins, such as folic acid, B6, B12, can induce regression of atherosclerosis.

2. Garlic

Garlic contains antioxidants that prevent LDL from oxidization. It mildly lower blood pressure and inhibits blood clog formation.

Garlic also lowers LDL and triglycerides and raises HDL. It inhibits the manufacture of cholesterol in liver too.

3. Soy

Soy products reduce cholesterol, lower blood pressure, reduce atherosclerosis and increase elasticity of arteries. Soy also facilitates LDL metabolism in liver.

To read the original article, click here. Also see Control Your Cholesterol (1) — Basics, (2) — Diet, and (3) — Other Lifestyle Changes.

Garlic

Garlic stops cancer-causing substances from forming, speeds up DNA repair and kills cancer cells. It also has antibacteria property and reduces the risk of colon caner.

Chop it up and let it sit for 15 min before cooking for the beneficial compounds to form. Eat the cloves instead of supplements.

Broccoli

Broccoli and its cousins (cabbage, kale and cauliflower) contain phytochemicals that detoxify harmful substances and reduce cancer risk.

They are most effective in fighting against cancers of the mouth, esophagus and stomach.

Tomatoes

Tomatoes are rich in lycopene, an antioxidant. It is linked to reduced risk of prostate cancer. Watermelon, pink grapefruit and red bell pepper also contain high levels of lycopene.

Lycopene is more readily available to your body if you eat cooked or processed tomatoes.

Strawberries

Berries are powerful foods against many health problems, such as heart disease, memory decline and cancer.

Strawberries as well as other types of berries are loaded with antioxidants that destroy cancer-causing substances.

Eating berries and other fruits may reduce the risk of having lung cancer, and cancers of the mouth, esophgus and stomach.

Also read Cancer-fighting Foods (1) — Overview and (3) — the Superstars (Cont).

Source: webmd.com