The American Cancer Society considers garlic to be the number one plant with the most anticancer potential in the world. Research has found that elements such as germanium and selenium in garlic can inhibit the growth of tumor and cancer cells, and allicin can effectively kill bacteria and mold in the body, thereby blocking the synthesis of the carcinogen nitrosamine. The most promising anticancer vegetable.
The formation of allicin occurs when raw garlic is crushed or chewed, releasing the alliinase enzyme, which converts alliin into allicin. Therefore, if garlic is cooked before eating, the alliinase enzyme is destroyed, and it becomes impossible to produce the sterilizing allicin. Furthermore, some of the effective components in garlic that block the chemical synthesis of nitrosamines are also lost due to heating.