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Garlic is the edible bulb from a plant in the lily family. Garlic, onions,
leeks, scallions, shallots and chives are classified as members of the Allium
genus. Thus, they are commonly described as Allium vegetables.
Does
Garlic Prevent Cancer?
A host of studies provide compelling evidence
that garlic and its organic allyl sulfur components are effective inhibitors of
the cancer process. These studies reveal that the benefits of garlic are not
limited to a specific species, to a particular tissue or to a specific
carcinogen. Of 37 observational studies in humans using garlic and related allyl
sulfur components, 28 studies showed some cancer preventive effect. The evidence
is particularly strong for a link between garlic and prevention of prostate and
stomach cancers. However, all of the available information comes from
observational studies comparing cancer incidence in populations who consume or
do not consume garlic (epidemiologic studies), animal models or observations
with cells in culture. These findings have not yet been verified by clinical
trials in humans.
Although health benefits of garlic are frequently
reported, excessive intake can have harmful effects. Studies have reported
symptoms including garlic odor on breath and skin, occasional allergic
reactions, stomach disorders and diarrhea, decrease in serum protein and calcium
levels, association with bronchial asthma, and contact dermatitis, and possible
associations with production of sperm in males. Garlic preparations vary in
concentration and in the number of active compounds they contain. Thus, quality
control is an important consideration when foods such as garlic are considered
for use as a cancer-fighting agent.
How Might Garlic Prevent
Cancer?
Several compounds are involved in garlic's possible
anticancer effects. Garlic contains allyl sulfur and other compounds that slow
or prevent the growth of tumor cells. Allyl sulfur compounds, which occur
naturally in garlic and onions, make cells vulnerable to the stress created by
products of cell division. Because cancer cells divide very quickly, they
generate more stressors than most normal cells. Thus, cancer cells are damaged
by the presence of allyl sulfur compounds to a much greater extent than normal
cells.
The chemistry of garlic is complicated. As a result, the quality
of garlic products depends on the manufacturing process. Peeling garlic and
processing garlic into oil or powder can increase the number and variety of
active compounds. Peeling garlic releases an enzyme called allinase and starts a
series of chemical reactions that produce diallyl disulfide (DADS). DADS also is
formed when raw garlic is cut or crushed. However, if garlic is cooked
immediately after peeling, the allinase is inactivated and the cancer-fighting
benefit of DADS is lost. Scientists recommend waiting 15 minutes between peeling
and cooking garlic to allow the allinase reaction to occur.
Processing
garlic into powder or garlic oil releases other cancer-fighting agents. The
inconsistent results of garlic research may be due, at least in part, to
problems standardizing all of the active compounds within garlic preparations.
Some of the garlic compounds currently under investigation are: allin
(responsible for the typical garlic odor), alline (odorless compound), ajoene
(naturally occurring disulfide), diallyl sulfide (DAS), diallyl disulfide
(DADS), diallyl trisulfide (DAT), S-allylcysteine (SAC), organosulfur compounds
and allyl sulfur compounds.
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