Raw garlic 'can halve the risk of lung cancer' Garlic has been used to treat a range of ailments, from stomach bugs to impotence, for thousands of years, and is credited with lowering the risk of heart disease and strokes. The popular herb has been credited with impacting upon stomach cancer and colon cancer, and a study at the University of South Australia suggested that it could reduce the risk of bowel tumours by nearly a third. Previous studies have also suggested garlic can protect the lungs against various conditions, leading to speculation that it is nature's best medicine. In the latest investigation, scientists at Jiangsu Provincial Centre for Disease Control and Prevention compared 1,424 lung cancer patients with 4,500 healthy adults. Each one was questioned on their dietary and lifestyle habits, including how often they consumed garlic and whether they smoked. The results, published online in the journal Cancer Prevention Research, showed those who ate raw garlic at least twice a week were significantly less likely to get lung cancer, even if they smoked or were exposed to high-temperature cooking oil fumes, which is thought to be another trigger for the disease. It's not clear whether cooked garlic would have the same effect. Previous research suggests the key ingredient seems to be a chemical called allicin, released when the clove is crushed or chopped. It is thought to dampen down inflammation in the body and act as an anti-oxidant, reducing damage from so-called free radicals to the body's cells. Other studies have found it may help ward off the common cold, hospital superbugs and even malaria. In a report on their findings the researchers said: "Garlic may potentially serve as a preventive agent for lung cancer."