Garlic and Cancer Garlics role in cancer seems to be more to prevent it than to cure it, at least based on the ways we now use it. Garlic eaters just get less cancer than non-garlic eaters, according to demographic surveys. Using garlic in various ways inhibits cancer cells from reproducing, that is, it slows down the process and may actually reverse it in the early stages. One of the breakdown products of allicin is S-allyl Cysteine (SAC), a water-soluble chemical shown by studies at Penn State to kill or retard the growth of breast cancer cells. Another study at the same university showed diallyl disulfide (DADS) and diallyl trisulfide (DATS), both oil-soluble, that kill or retard the development of lung, skin and colon cancers. DATS is much more effective than DADS, because of the additional sulfur atom, and DADS was much more effective than SAC.
Posted on: Mon, 12 May 2014 01:36:31 +0000
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