Diet & Nutrition Resource
Center Ask the Mayo
Dietitian
Date:
October 16 1996 |
Topic: Garlic and
cancer prevention
Q.
Numerous studies
indicate that garlic
contains compounds which may
slow or stop tumor growth in
a variety of cancers.
Researchers, however,
disagree about the effect
cooking has on garlic. Some
say that heating destroys
its anti-cancer properties.
Any comments?
~ No name / state
A.
Garlic, a member of the
onion family, is thought to
have originated in the
deserts of Central Asia. It
has been used throughout
history to treat a host of
ailments including the
Plague in Europe and typhus
and dysentery during World
War I.
Epidemiological studies have
found that, in areas of the
world where people eat a lot
of garlic and onions, there
is decreased incidence of
cancer. Compounds in garlic
have
antioxidant properties
which may play a role in
inhibiting cancer by
protecting against cellular
damage from free radicals.
Garlic contains many
compounds including vitamins
A and C, potassium,
phosphorus, sulfur
(including 75 different
sulfur compounds), selenium
and a number of amino acids.
Cancer research has been
conducted on only a few of
these compounds as well as
on whole garlic. The Iowa
Women's Health Study found
that, of all foods
evaluated, garlic showed the
strongest association with
decreased risk for colon
cancer. Sulfur-containing
allicin (the most-studied
component in garlic) and S-allyl-cysteine
seem to block the action of
cancer-causing substances
and slow tumor development.
Scientists disagree on the
effect cooking has on garlic
and its individual compounds
and their properties. Some
are adversely affected by
heat, while others may
actually be enhanced.
Processes which dry the herb
to make it into powder or
pill form also change its
composition, as well as the
concentration.
Knowing that a certain food
may play a role in cancer
(or any disease) is a long
way from knowing which of
the specific compounds
within that food are
beneficial. Discovering that
is a lengthy process. At
this time, we can't say that
garlic itself, or compounds
found in garlic, play a
significant role in cancer
prevention and treatment.
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