A few studies have demonstrated that garlic may benefit against atherosclerosis.El-Demerdash FM et al from Alexandria University, Egypt studied the effects of onion (Allium cepa
Linn) and garlic (Allium sativum Linn) juices on biochemical parameters, enzyme activities and lipid
peroxidation in alloxan-induced diabetic rats. They administrated alloxan as a single dose
(120mg/kgBW) to induce diabetes. They then a dose of 1ml of either onion or garlic juices/100g body
weight (equivalent to 0.4g/100gBW) daily to alloxan-diabetic rats for four weeks. They found that the
glucose, urea, creatinine and bilirubin levels significantly (p<0.05) increased in the plasma of
alloxan-diabetic rats. They also found that aspartate aminotransferase (AST), alanine
aminotransferase (ALT), lactate dehydrogenase (LDH), and alkaline and acid phosphatases (AlP, AcP)
activities significantly (p<0.05) increased in plasma and testes of alloxan-diabetic rats. They
concluded that garlic and onion juices exerted antioxidant and antihyperglycemic effects and
consequently may alleviate liver and renal damage caused by alloxan-induced diabetes [1A]
Ide N et al from Loma Linda University, USA, confirmed the antioxidant effects of fructosyl arginine
(Fru-Arg), a MRP from aged garlic extract in vitro study. They further suggested that Fru-Arg is a
potent antioxidant, and thus may be useful for the prevention of atherosclerosis and other disorders
associated with oxidative stress [2A]
However, Santo SM et al from Gaubius Laboratory, The Netherlands didn't observe any protective
benefits of garlic powder printanor on atherosclerosis in a 28 week study of APOE*3-Leiden
transgenic mouse; based on atherosclerotic lesion type, area or composition. They also reported that
garlic powder printanor did not display any benefits of hypolipidemic, anti-inflammatory or
anti-atherosclerotic activities. [3A] The conflicting results indicate the importance of the dosage form
preparation and experimental design.
Garlic may have benefits of pulmonary blood pressure lowering, research finds.Garlic's key ingredient-allicin may prevent primary pulmonary hypertension (a form of high blood
pressure) from a study in rats. [4A]
Garlic may prevent cancer.A host of studies provide compelling evidence that garlic and its organic allyl sulfur components are
effective inhibitors of the cancer process. These studies reveal that the benefits of garlic are not
limited to a specific species, to a particular tissue, or to a specific carcinogen. Of 37 observational
studies in humans using garlic and related allyl sulfur components, 28 studies showed some cancer
preventive effect. The evidence is particularly strong for a link between garlic and prevention of
prostate and stomach cancers. However, all of the available information comes from observational
studies comparing cancer incidence in populations who consume or do not consume garlic
(epidemiologic studies), animal models, or observations with cells in culture. These findings have not
yet been fully verified by clinical trials in humans. [1-6]
How might garlic prevent cancer?Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and
other compounds that slow or prevent the growth of tumor cells. Allyl sulfur compounds, which occur
naturally in garlic and onions, make cells vulnerable to the stress created by products of cell division.
Because cancer cells divide very quickly, they generate more stressors than most normal cells. Thus,
cancer cells are damaged by the presence of allyl sufur compounds to a much greater extent than
normal cells. [1-6]
The chemistry of garlic is complicated. As a result, the quality of garlic products depends on the
manufacturing process. Peeling garlic and processing garlic into oil or powder can increase the
number and variety of active compounds. Peeling garlic releases an enzyme called allinase and starts
a series of chemical reactions that produce diallyl disulfide (DADS). DADS is also formed when raw
garlic is cut or crushed. However, if garlic is cooked immediately after peeling, the allinase is
inactivated and the cancer-fighting benefit of DADS is lost. Scientists recommend waiting 15 minutes
between peeling and cooking garlic to allow the allinase reaction to occur. [1-6]
Linn) and garlic (Allium sativum Linn) juices on biochemical parameters, enzyme activities and lipid
peroxidation in alloxan-induced diabetic rats. They administrated alloxan as a single dose
(120mg/kgBW) to induce diabetes. They then a dose of 1ml of either onion or garlic juices/100g body
weight (equivalent to 0.4g/100gBW) daily to alloxan-diabetic rats for four weeks. They found that the
glucose, urea, creatinine and bilirubin levels significantly (p<0.05) increased in the plasma of
alloxan-diabetic rats. They also found that aspartate aminotransferase (AST), alanine
aminotransferase (ALT), lactate dehydrogenase (LDH), and alkaline and acid phosphatases (AlP, AcP)
activities significantly (p<0.05) increased in plasma and testes of alloxan-diabetic rats. They
concluded that garlic and onion juices exerted antioxidant and antihyperglycemic effects and
consequently may alleviate liver and renal damage caused by alloxan-induced diabetes [1A]
Ide N et al from Loma Linda University, USA, confirmed the antioxidant effects of fructosyl arginine
(Fru-Arg), a MRP from aged garlic extract in vitro study. They further suggested that Fru-Arg is a
potent antioxidant, and thus may be useful for the prevention of atherosclerosis and other disorders
associated with oxidative stress [2A]
However, Santo SM et al from Gaubius Laboratory, The Netherlands didn't observe any protective
benefits of garlic powder printanor on atherosclerosis in a 28 week study of APOE*3-Leiden
transgenic mouse; based on atherosclerotic lesion type, area or composition. They also reported that
garlic powder printanor did not display any benefits of hypolipidemic, anti-inflammatory or
anti-atherosclerotic activities. [3A] The conflicting results indicate the importance of the dosage form
preparation and experimental design.
Garlic may have benefits of pulmonary blood pressure lowering, research finds.Garlic's key ingredient-allicin may prevent primary pulmonary hypertension (a form of high blood
pressure) from a study in rats. [4A]
Garlic may prevent cancer.A host of studies provide compelling evidence that garlic and its organic allyl sulfur components are
effective inhibitors of the cancer process. These studies reveal that the benefits of garlic are not
limited to a specific species, to a particular tissue, or to a specific carcinogen. Of 37 observational
studies in humans using garlic and related allyl sulfur components, 28 studies showed some cancer
preventive effect. The evidence is particularly strong for a link between garlic and prevention of
prostate and stomach cancers. However, all of the available information comes from observational
studies comparing cancer incidence in populations who consume or do not consume garlic
(epidemiologic studies), animal models, or observations with cells in culture. These findings have not
yet been fully verified by clinical trials in humans. [1-6]
How might garlic prevent cancer?Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and
other compounds that slow or prevent the growth of tumor cells. Allyl sulfur compounds, which occur
naturally in garlic and onions, make cells vulnerable to the stress created by products of cell division.
Because cancer cells divide very quickly, they generate more stressors than most normal cells. Thus,
cancer cells are damaged by the presence of allyl sufur compounds to a much greater extent than
normal cells. [1-6]
The chemistry of garlic is complicated. As a result, the quality of garlic products depends on the
manufacturing process. Peeling garlic and processing garlic into oil or powder can increase the
number and variety of active compounds. Peeling garlic releases an enzyme called allinase and starts
a series of chemical reactions that produce diallyl disulfide (DADS). DADS is also formed when raw
garlic is cut or crushed. However, if garlic is cooked immediately after peeling, the allinase is
inactivated and the cancer-fighting benefit of DADS is lost. Scientists recommend waiting 15 minutes
between peeling and cooking garlic to allow the allinase reaction to occur. [1-6]
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