Anticarcinogenic Properties of Garlic: A Review

Abstract

Garlic is a popular spice added to several edible preparations and is a remedy for a variety of ailments. Epidemeological as well as laboratory studies have shown that garlic consumption reduces certain cancer incidences in the stomach, colon, mammary, cervical, etc. This article focuses on the general chemistry, metabolism, anticarcinogenic properties, mechanism of action behind the anticarcinogenic effects, functional foods based on garlic; and future areas of research. Garlic has been shown to metabolized into N-aceryl-S-allyl cysteine, allyl mercaptan, diallyl disulfide, diallyl sulfide, diallyl sulfoxide, diallyl sulfone, and allyl methyl sulfide. Garlic has been thought to bring about its anticarcinogenic effect through a number of mechanisms, such as the scavenging of radicals, increasing gluathione levels, increasing the activities of enzymes such as glutathione S-transferase, catalase, inhibition of cytochrome p4502E1, DNA repair mechanisms, prevention of chromosomal damage etc. Future research should standardize the dosage of garlic and type, ie., whether it should be taken fresh, cooked, or aged. The formulation of odorless functional foods with the retention of anticarcinogenic activity should be further studied.

The genotoxic and anti-genotoxic effects of Stachys petrokosmos leaf extract in human lymphocytes using microsomal fractions

“…According to recent reports, it could be suggested that Sp leaf extracts decreased the effect of Cyp on chromosomal abnormalities because of its free radical scavenger capability. The radical scavenger substances also induced the synthesis of cytochrom P450 and anti-oxidant enzymes, stimulated the DNA repair mechanisms and they prevented mutations by prevention the DNA double-strand crosswise bounding of DNA (Bianchini and Vainio 2001;Khanum et al 2004;Sowjanya et al 2009). Amirghofran et al (2007) reported that Stachys species extracts are capable of inhibiting cancer by inducing apoptosis.…”

Estonian folk traditional experiences on natural anticancer remedies: From past to the future

“…Also, the bulb of Allium cepa L. (Alliaceae) (onion) has been consumed medicinally for many centuries (Wang et al, 2012) and the use of both garlic and onion in traditional medicinal practice seems to be very safe (Votto et al, 2010). Garlic may be classified as a dietary anticarcinogen on the basis of epidemiological and experimental investigations, whereas its beneficial action is not limited to a specific species, particular anatomical locations or specific carcinogens (Khanum et al, 2004;Shukla & Kalra, 2007). Thus, garlic extracts have been shown to inhibit the growth of human breast, uterine, prostate, kidney, lung, liver, esophagus, stomach, colon, and skin cancer as well as neuroblastoma, leukemia, and melanoma cells (Galeone et al, 2006;Herman-Antosiewicz et al, 2007;Khanum et al, 2004;Milner, 2006;Miroddi et al, 2011;Omar & Al-Wabel, 2010;Shukla & Kalra, 2007;Tsubura et al, 2011).…”

“…Garlic may be classified as a dietary anticarcinogen on the basis of epidemiological and experimental investigations, whereas its beneficial action is not limited to a specific species, particular anatomical locations or specific carcinogens (Khanum et al, 2004;Shukla & Kalra, 2007). Thus, garlic extracts have been shown to inhibit the growth of human breast, uterine, prostate, kidney, lung, liver, esophagus, stomach, colon, and skin cancer as well as neuroblastoma, leukemia, and melanoma cells (Galeone et al, 2006;Herman-Antosiewicz et al, 2007;Khanum et al, 2004;Milner, 2006;Miroddi et al, 2011;Omar & Al-Wabel, 2010;Shukla & Kalra, 2007;Tsubura et al, 2011). Onion has shown even better inhibitory activity against tumor cells than garlic (Shrivastava & Ganesh, 2010;Sohail et al, 2011) suppressing the growth of colorectal, liver, laryngeal, ovarian, and blood cancer cells (Galeone et al, 2006;Votto et al, 2010;Wang et al, 2012;Yang et al, 2004).…”

Inhibition of ENNG-Induced Pyloric Stomach and Small Intestinal Carcinogenesis in Mice by High Temperature- and Pressure-Treated Garlic

“…There have been many reports on anti-cancer and carcinogenesis-preventive effects of various garlic extracts (raw garlic extract, garlic oil, and aged garlic extract) and isolated garlic components (allyl methyl trisulfide, diallyl sulfide, and SAC) (Khanum et al, 2004;Shukla and Kalra, 2007). Black garlic, which has been recently sold widely in Japan (fermented and aged black garlic), has only a slight garlic smell and exhibits a marked antioxidative effect, attracting attention as a new health product (Sato et al, 2006a;Sasaki et al, 2007).…”

“…Garlic (Allium sativum L.) contains various chemical components, and production of physiological active components markedly varies depending on cooking and processing methods and these components exhibit diverse physiological functions (see reviews; Ariga & Seki, 2000;Milner, 2001;Khanum et al, 2004;Shukla & Kalra, 2007;Iciek et al, 2009). Most physiological activities and pharmacological actions are exhibited by odor components of the sulfide-generating system, such as diallyl disulfide, and artificially generated components, such as S-allylcysteine (SAC) and ajoene (Lawson, 1996;Amagase, 2006).…”