It 'been shown that fresh garlic, and especially its main constituent, inhibits the proliferation of fourteen different species of bacteria (including the bacterium that causes ulcers, H. pylori).
In other epidemiological studies has been proven that garlic has anti-cancer properties. In a province of China, for example, there has been less than thirteen times the mortality for gastric cancer in subjects who consumed 20g of garlic a day, compared to those who consumed less than one a day.
The same positive result was found in another Italian study. Finally, in addition to being a heart protector, garlic also has the ability to stimulate T cells that produce antibodies.
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