According to a study published in the journal Cancer Prevention Research, it has been unveiled that eating raw garlic at least twice a week is able to reduce risk of lung cancer.

The study was carried out by a group of researchers from the Jiangsu Provincial Center for Disease Control and Prevention. The study researchers were of the view that they have based their findings on the survey of 1,424 lung cancer patients and 4,543 healthy people.

Both the groups were asked to fill questionnaire. After assessing their answers, it was found that garlic consumption was associated with decline in chances of having lung cancer.

Study researchers were of the view that many people might be finding it strange. But Chinese people seem to be aware of the magical properties of garlic for a long time. It has been said so as the garlic has been used in their medicine since 2000 BCE.

There is a compound present in garlic known as diallyl sulfide. This compound is said to be having preventive properties.

Robert Nuttall, Acting Director of Cancer Control Policy at the Canadian Cancer Society, was of the view, "We know that it takes many years for lung cancer to develop, and so it's not entirely clear what the individuals' garlic consumption was in the past".