Breast Cancer and Garlic

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In a laboratory setting diallyl disulphide, a component in garlic, inhibits the proliferation of MCF-7 breast cancer cells and causes cell death (apoptosis) of MCF-7 cells. Garlic may help to prevent breast cancer in women.

Other studies show no credible evidence to support a relation between garlic intake and a reduced risk of gastric, breast, lung, or endometrial cancer.

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