Garlic and Cancer

    

      The best way to prevent cancer is to avoid exposure to carcinogens. Unfortunately, this is virtually impossible in our chemical laden world. The next best alternative is the ingestion of anticarcinogens. At the top of this list sits the Allium family of vegetables which includes garlic, onion,chives and related plants. Garlic is the most widely researched medicinal plant. Louis Pasteur reported the antibacterial properties of garlic in 1858 and the plant was used during World War II to treat the wounds of soldiers..

     The ancient Egyptians and Hippocrates, the father of modern medicine, used garlic to treat tumors. Numerous studies over the last 30 years suggest that garlic reduced the risk of colorectal cancers and cancers of the stomach, lung, esophagus and several other cancers.

     Studies have suggested that stomach cancer is reduced by the fact that garlic kills bacteria in the stomach that can create nitrosamines, a known carcinogen. Garlic also reduces the incidence of infection with

H. pylori bacteria which can cause stomach cancer and ulcers.

 Garlic consumption also appears to reduce the risk of breast  and prostate cancer.

     The many benefits of Allium vegetables are associated primarily with organosulfur compounds. One means by which these compounds prevent cancer is by induction of phase II detoxification enzymes. This reduces the tendency of chemicals to cause cancer.

     NeoLife Garlic Allium is standardized for allicin and other bioactive compounds from garlic, onions, chives, and leeks. An exclusive targeted delivery technology takes garlic's active allicin directly to the intestine, eliminating aftertaste and maximizing absorption. The no odor formula minimizes garlic breath without diminishing the benefits of these amazing vegetables.

References:

     Thomson, Martha and Aki, Muslim, Garlic [Allium sativum]: A review of its potential use as an anti-cancer agent,

Current Cancer Drug Targets, 2003; 3:67-81.

     Boivin, Dominique, et al., Antiproliferative and antioxidant activities of common vegetables: A comparative study, Food Chemistry, 2009; 112:374-380.