Researchers have been looking at the potential link between garlic consumption and the risk of developing colorectal cancer (CRC). CRC is a major cause of cancer-related deaths globally. Garlic consists of several non-digestible carbohydrates, polyphenols, and organosulfur compounds, many of which have been linked to a reduced risk of CRC. Garlic has been proposed to affect intestinal mucosa health and gut microbiota due to its antioxidant, antibacterial and anti-inflammatory properties.
In the present study, researchers explore the potential impact of garlic consumption on the risk of CRC and the presence of bacterial deoxyribonucleic acid (DNA) in the bloodstream. Data was obtained from a case-control study that was conducted between 2017 to 2019 at two university hospitals located in the metropolitan region of Milan, Italy.
Garlic consumption was found to reduce the likelihood of CRC and intestinal adenoma (IA) and was linked to specific bacterial DNA features in the blood. Garlic consumption also had a direct correlation with certain taxa from Corynebacteriales and an inverse correlation with the relative abundance of taxa from Clostridiales.
Further investigation is needed to determine if there are bacterial DNA markers in the blood that can identify unhealthy diets or disorders. This type of study could potentially lead to personalized treatment options based on garlic consumption and its effects on bacterial taxa prevalence and abundance.
Source: news-medical.net