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Garlic: its anticarcinogenic and antitumorigenic properties.
Nutr Rev 1996; 54(11 Pt 2):S82-6NR

Abstract

Overall, several investigations indicate that garlic and its organic allyl sulfur components inhibit the cancer process. Furthermore, these studies reveal that the benefits of garlic are not limited to a specific species, a particular tissue, or a specific carcinogen. Finally, odor is not a prerequisite for the protection provided by garlic against the initiation of chemical carcinogenesis. Although the water-soluble compound S-allyl cysteine is effective in reducing the risk of chemically induced tumors in experimental animals, it has no effect on established tumors. However, oil-soluble compounds such as diallyl disulfide are effective in reducing the proliferation of neoplasms. Although the evidence supports the benefits of garlic, additional evidence is needed to determine the quantity needed by humans to minimize cancer risk.

Authors+Show Affiliations

Nutrition Department, Pennsylvania State University, University Park 16802, USA.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

9110580

Citation

Milner, J A.. "Garlic: Its Anticarcinogenic and Antitumorigenic Properties." Nutrition Reviews, vol. 54, no. 11 Pt 2, 1996, pp. S82-6.
Milner JA. Garlic: its anticarcinogenic and antitumorigenic properties. Nutr Rev. 1996;54(11 Pt 2):S82-6.
Milner, J. A. (1996). Garlic: its anticarcinogenic and antitumorigenic properties. Nutrition Reviews, 54(11 Pt 2), pp. S82-6.
Milner JA. Garlic: Its Anticarcinogenic and Antitumorigenic Properties. Nutr Rev. 1996;54(11 Pt 2):S82-6. PubMed PMID: 9110580.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Garlic: its anticarcinogenic and antitumorigenic properties. A1 - Milner,J A, PY - 1996/11/1/pubmed PY - 1996/11/1/medline PY - 1996/11/1/entrez SP - S82 EP - 6 JF - Nutrition reviews JO - Nutr. Rev. VL - 54 IS - 11 Pt 2 N2 - Overall, several investigations indicate that garlic and its organic allyl sulfur components inhibit the cancer process. Furthermore, these studies reveal that the benefits of garlic are not limited to a specific species, a particular tissue, or a specific carcinogen. Finally, odor is not a prerequisite for the protection provided by garlic against the initiation of chemical carcinogenesis. Although the water-soluble compound S-allyl cysteine is effective in reducing the risk of chemically induced tumors in experimental animals, it has no effect on established tumors. However, oil-soluble compounds such as diallyl disulfide are effective in reducing the proliferation of neoplasms. Although the evidence supports the benefits of garlic, additional evidence is needed to determine the quantity needed by humans to minimize cancer risk. SN - 0029-6643 UR - https://www.unboundmedicine.com/medline/citation/9110580/Garlic:_its_anticarcinogenic_and_antitumorigenic_properties_ L2 - https://academic.oup.com/nutritionreviews/article-lookup/doi/10.1111/j.1753-4887.1996.tb03823.x DB - PRIME DP - Unbound Medicine ER -