– il éclaircit le sang et diminue donc le risque de formation de caillots sanguins, de crise cardiaque et d’AVC (accident vasculaire cérébrale)
Ceux qui en prennent six gousses ou plus par semaine voient leur risque de cancer du côlon, de l’estomac ou de la prostate diminuer de moitié comparativement a ceux qui n’en prennent pas plus d’une.
En plus d’éliminer les carcinogènes avant qu’ils n’endommagent l’ADN, les composés soufrés de l’ail entraînent l’autodestruction des cellules cancéreuses
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