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Garlic: its anticarcinogenic and antitumorigenic properties
1Nutrition Department, Pennsylvania State University, University Park 16802, USA.
Nutrition Reviews
|November 1, 1996
Summary
Garlic and its sulfur compounds show promise in inhibiting cancer initiation and proliferation. However, more research is needed to determine optimal human dosages for cancer risk reduction.
Area of Science:
- Oncology
- Nutritional Science
- Chemoprevention
Background:
- Garlic (Allium sativum) and its organosulfur compounds are recognized for potential anti-cancer properties.
- Previous research suggests broad-spectrum efficacy across various species, tissues, and carcinogens.
- The anti-cancer effects of garlic are not dependent on its odoriferous compounds.
Purpose of the Study:
- To synthesize existing evidence on garlic's role in cancer inhibition.
- To differentiate the effects of water-soluble versus oil-soluble garlic compounds on cancer.
- To identify knowledge gaps regarding human cancer risk reduction through garlic consumption.
Main Methods:
- Review of multiple scientific investigations and experimental studies.
- Analysis of data concerning the impact of garlic components on cancer initiation and progression.
- Comparison of the efficacy of different garlic constituents, such as S-allyl cysteine and diallyl disulfide.
Main Results:
- Garlic and its organosulfur compounds demonstrate inhibitory effects on the cancer process.
- Water-soluble S-allyl cysteine reduces chemically induced tumors in animals but not established tumors.
- Oil-soluble diallyl disulfide effectively reduces neoplasm proliferation.
Conclusions:
- Garlic possesses chemopreventive properties against cancer initiation and proliferation.
- Specific garlic compounds exhibit distinct mechanisms and efficacies.
- Further human studies are required to establish optimal garlic intake for cancer risk reduction.