“…Several epidemiologic studies have shown that the garlic may be effective in reducing human cancer risk (Dorant et al, 1993). During last decade antitumor activity has been demonstrated against gastrointestinal tract cancer, colon cancer, prostate cancer, mammary carcinoma, hepatocellular carcinoma, lung cancer and sarcoma and squamous cell carcinoma of skin and oesophagus (Kalra et al, 2006;Ban et al, 2007;Kim et al, Zhang et al, 2007;Butt et al, 2009) An investigation conducted in China showed a strong inverse relationship between stomach cancer risk and increasing intake of garlic (You et al, 1988). More recently, in a study of more than 40,000 postmenopausal women, garlic consumption was associated with nearly 50% reduction in colon cancer risk (Steinmetz et al, 1994).…”