据英国《每日邮报》报道,一项新研究发现,每周生吃两次大蒜的人,患肺癌风险几乎降低一半。江苏省疾病预防控制中心的研究人员选取了两组受试者,就饮食习惯进行了对比。结果发现,经常吃大蒜的人患上肺癌的可能性降低了44%。即使研究人员考虑了是否吸烟后,生吃大蒜仍能让肺癌风险降低约30%。研究人员解释,大蒜中的大蒜素能抑制人体内的炎症反应,并作为一种抗氧化剂,减少自由基对人体细胞的损伤。当大蒜瓣被粉碎或切碎时,大蒜素就会释放出来,生吃时保留得更多。大蒜素对肠 According to the British “Daily Mail” reported that a new study found that people who eat garlic twice a week, the risk of lung cancer is almost halved. Jiangsu Provincial Center for Disease Control and Prevention researchers selected two groups of subjects, compared to eating habits. The results found that those who regularly eat garlic reduced the possibility of lung cancer by 44%. Even after investigators considered whether they smoke or not, eating raw garlic still reduces lung cancer risk by about 30%. The researchers explained that allicin in garlic can inhibit the body’s inflammatory response, and as an antioxidant, reduce free radical damage to human cells. When the garlic petal is crushed or shredded, allicin is released and retained more during raw eating. Allicin on the intestine