In other reports from the conference, recently published in the Journal of Nutrition, researchers noted that studies support a link between garlic and lower risk of both stomach and colorectal cancer. Too few human studies examining effects on lung, breast and prostate cancer risk are available to form sound conclusions. How garlic is prepared seems to play a vital role in its effectiveness. When raw garlic is crushed or chopped, its compounds are transformed into the actual active protective ingredients. Milner advises people to chop garlic and then let it sit for at least 10 minutes while other ingredients are readied, so that the active protectors will have time to form before cooking halts the conversion process.
Preparation also effects garlic supplements.
Conference presentations noted that these products include powders, oils and aged extracts, and different methods of preparation may yield different results. Garlic's numerous compounds are transformed into other substances, some of which have protective effects, and some that do not. Research studies have reported no direct link between cancer risk and the amount of garlic consumed, and experts believe that daily use of garlic is not necessary to derive its cancer prevention benefits. Garlic is also under study for possible heart-health benefits. Studies also show that garlic decreases the tendency for blood cells to form undesirable clots.