Share Your Knowledge, Story or Survival Experience
Contribute Articles - Cancer Diagnosis, Treatment and Surgery Articles
Home | Submit Articles | Login
Garlic Lowers the Risk of Developing Several Types of CancersBY: Ritu Choudhary | Category: Cancer Research and News | Submitted: 2010-10-23 22:52:13
Garlic fame has defied time. It is both curative and preventive. The culture of garlic and onion is probably in Asia and the Middle East 5000 years ago and then spread to the Mediterranean, Egypt. In the East it was already in use during 2000 years BC. Today, this condiment to flavor powerful integral part of the famous Mediterranean diet, both prized for its health benefits. Throughout history, all peoples, the Chinese to the Hebrews, through the Greeks and Gauls joined the garlic in their menus. Not to deter their enemies with their breath but to strengthen and ward off diseases. Moreover its antibacterial properties have been scientifically confirmed by Louis Pasteur in 1858.
Garlic belongs to the allium plants. It contains allicin, which is used for its medicinal properties (antibiotic and antithrombotic) for centuries. Many pharmacological properties attributed to it: cholesterol-lowering actions, anticoagulant, antioxidant, antibacterial, antiviral and anticarcinogenic. The anti-cancer properties of vegetables from the family of garlic seem to be mainly related to their content of sulfur compounds. Administration of high doses of garlic to rodents inhibits tumor formation. Garlic increases the latency time for the tumor to grow.
Several studies have shown that people who regularly eat family vegetables and garlic have a lower risk of developing several types of cancers. Study it was shown that frequent consumers of garlic were two times less affected by stomach cancer than those who ate only very rarely. Research conducted in recent years has helped to define major mechanisms by which family vegetables, garlic prevent the development of several cancers, especially those affecting the digestive system.
Odor molecules released by the crushing of these vegetables have the ability to accelerate the elimination from the body of toxic carcinogens, thereby reducing the risk that these substances attack the genetic material and cause mutations that can initiate cancer.
Currently, some epidemiological studies suggest that regular consumption of garlic reduces the risk of digestive cancers including colon cancer. Research shows that a compound in garlic, diallyl disulfide, prevents the development and proliferation of colon cancer cells. In colon tumor cells, these molecules temporarily stop the process of cell multiplication, a mechanism that is deregulated in cancer cells. These compounds may also cause apoptosis of these cells, that is to say, their programmed death. However, diallyl disulfide not only blocks the development of tumor cells in vitro: there is also a change in the expression of certain genes.
Regarding the action of garlic on colon tumor cells, the concentration of diallyl disulfide, which allows observing a slowing of cell multiplication, depends on the nature of the cells used for experimentation. Diallyl disulfide is not the only plant molecule effective against tumor cells, nor the most effective. This action is due to a particular asset: diallyl trisulfide, can block tumor growth. According to one Chinese study, those who eat more than 20 grams of garlic per day 7 to 10 cloves have fewer cancers of the stomach and colon.
Compounds of garlic act as powerful inhibitors of cancer growth by targeting at least two processes involved in tumor development. Garlic seems to be particularly effective in protecting the development of cancer caused by nitrosamines. This protective effect of garlic against the nitrosamines appears to be very powerful because, in laboratory rats, DAS (compound derived from garlic) is even able to counteract the development of lung cancer caused by NNK, a highly toxic nitrosamine. In summary, garlic and its cousins inhibit cancer development, both in their protective action against damage from carcinogens by their ability to prevent cancer cells from growing. The freshly crushed garlic is by far the best source of anticancer compounds and should be preferred over supplements.
Article Source: http://www.cancer-surgery.com/
About Author / Additional Info:
Comments on this article: (0 comments so far)
• Tinnitus Heal - Your Research For a Treatment Method
• A Brief Introduction to Leukemia: One of Worst Forms of Cancer
• Causes and Early Detection of Cervical Cancer
• Causes and Early Detection of Cervical Cancer
Latest Articles in "Cancer Research and News" category:
• Research Work in Cervical
• The Importance of Cancer Research in Treatment of Disease
• Get Updated With Research and News For Cancer Prevention
• Importance of Cancer Research and News
• Discovering Successful Treatment Techniques Through Continuous Cancer Research
Important Disclaimer: All articles on this website are for general information only and is not a professional or experts advice. We do not own any responsibility for correctness or authenticity of the information presented in this article, or any loss or injury resulting from it. We do not endorse these articles, we are neither affiliated with the authors of these articles nor responsible for their content. Please see our disclaimer section for complete terms.
Copyright © 2010 cancer-surgery.com - Do not copy articles from this website.
|| Home | Disclaimer | Xhtml ||