Allicin is an organosulfur phytonutrient found in garlic. Crushing or chopping releases an enzyme called alliinase that is the catalyst of allicin. Allicin rapidly breaks down to form a variety of organosulfur compounds that help protect against a variety of diseases. These sulfur-rich compounds help the body get rid of cancer-causing chemicals and help cause cancer cells to die naturally from a process called apoptosis.
Chopping or crushing garlic releases potent sulfur-rich compounds with medicinal properties
Several studies from around the world have found that people who eat more garlic seem to have a lower risk of certain types of cancer, in particularly stomach, prostate, mouth and throat, kidney, and colorectal cancer.
Garlic also has immune-boosting properties that may reduce cancer cell growth and help the body fight off diseases such as colds or the flu.