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Do garlic and onions help prevent DNA damage?

Leopold D. Galland, MD
Internal Medicine
Most cancer is caused by damage to deoxyribonucleic acid (DNA) induced by environmental toxins. A study conducted at the Fred Hutchinson Cancer Research Center in Seattle found that eating a teaspoon of fresh garlic and a half cup of onions per day increases the levels of a key enzyme for removing toxins in the blood cells of healthy women. The authors of this study believed that men would require a higher dose on average for the same effect, because of their larger body size.

Another study, conducted in Scotland, found that eating sauteed onions increases the resistance of the blood cells to DNA damage.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.