This plant of the Allium (onion) family is widely used for several conditions. It has anti-inflammatory properties and it can reduce the damage caused by free radicals.
A study in the journal Cancer Epidemiology, Biomarkers & Prevention found that people who ate raw garlic were less likely to develop lung cancer than their counterparts who did not consume raw garlic.
What’s more, smokers who ate raw garlic had 40 percent lower lung cancer risk compared to smokers who did not eat raw garlic. Still,“it’s not a substitute for stopping smoking,” Dr. Edelman says. He also adds: “If you smoke, the best thing to do is quit.”