Dr. Makis’ Take:
Much of the recent research on garlic is behind paywalls and not available to the general public.
Interestingly, both categories of garlic’s “water soluble” and “oil soluble” organosulfur compounds (OSC) have strong anti-cancer properties.
Fresh raw garlic has both water soluble and oil soluble compounds and incorporating it into the diet as an anti-cancer strategy for both preventing cancer as well as treating cancer (if diagnosed), seems extremely beneficial with no downsides or risks.
In addition, adding or supplementing with Aged garlic extract (AGE), which has mainly water soluble OSC with the harsh and irritating compounds having broken down into safe sulfur compounds, should be looked into by individuals with an increased risk of developing cancer, or those who have already been diagnosed with cancer.
Cancers that will almost certainly benefit from garlic (raw or aged): esophageal, gastric, hepatobiliary, pancreas, colorectal, lung, breast and prostate.