Subject: Garlic & Cancer Prevention

From: [email-masked] (Patrick Gootjes)
Date: Fri, 14 Apr 1995 16:12:01

Common Garlic Powder Blocks Carcinogens in Cells
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Common garlic powder blocks both the formation of powerful carcinogens
and their binding to liver and breast cells, keeping the cells from
becoming cancerous.

The finding by scientists in Penn State's College of Health and Human
Development shows how common garlic powder could be used in preparations
to prevent chemically induced cancers.

"Garlic powder prevented the formation of compounds, such as N-
nitrosamines, recognized as cancer causing," says Dr. John Milner,
professor and head of Penn State's Department of Nutrition.

Nitrosamines are formed from nitrates that occur in the environment,
including the foods and beverages we consume. In the body, nitrates are
converted to nitrites, which link with other compounds to form potent
carcinogens.  These carcinogens are linked to cancer at various sites in
the body, particularly in the stomach.

Reporting in the the journal Carcinogenesis, Milner, Xi-Yun Lin,
visiting professor of nutrition from China's Shandong Medical
University, and doctoral student Jin-Zhou Liu describe how adding garlic
powder to the diets of rats blocks the formation and action of several
N-nitroso compounds.

The finding supports a growing body of evidence that garlic works as an
anti-carcinogen in both prevention and treatment, and that garlic and
related foods play an important dietary role in the cancer process.

For instance, scientists have correlated garlic intake with reduced
nitrite levels in people and fewer deaths from stomach cancer.  Recent
studies by Milner and Penn State colleagues showed that garlic inhibits
another carcinogen's binding to breast cells and the formation and
spread of breast tumors.

Garlic powder's ability to inhibit N-nitroso compounds is likely
associated with the water-soluble, sulfur substances found in processed
garlic, Milner says.  This makes the substances key ingredients in
preparations to prevent chemically induced cancers, he adds.

"It's unknown specifically how garlic protects, but it may relate to
blocking formation of cancer-causing compounds, blocking their ability
to form tumors or even inhibiting the growth of tumor cells," Milner
says.

Common garlic powder now joins Vitamin C as a dietary component that
blocks the formation of N-nitroso compounds and inhibits their binding
to cells.  Extensive research worldwide supports diet as an important
modifier of the development and spread of cancer.

"At this time, it's impossible to predict how much garlic people need to
reduce their cancer risk," Milner says.  "But overall, we need greater
attention given to diet as a non-invasive method to reduce cancer risk."

Author:  Scott Turner, Penn State Department of Public Information

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Tina M. Hay, Assistant to the Dean
Penn State College of Health and Human Development
201 Henderson Building, University Park PA 16802-6501
(814) 863-4325
Internet address: [email-masked]

April 26, 1994
Document Number: 11318115
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             Garlic's Role in Preventing and Treating Cancer
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Garlic wards off more than evil spirits, it seems.  Two studies in Penn
State's College of Health and Human Development show garlic can play a
role in both preventing and treating breast cancer -- a leading cause of
death in American women.

The American Cancer Society estimates 183,000 new cases of breast cancer
were diagnosed in the United States in 1993.

Dr. John Milner, professor and head of the Penn State Department of
Nutrition, has found that garlic can be helpful in two ways:  by
inhibiting a carcinogen's binding to breast cells, and by inhibiting the
formation and spread of breast tumors.

In a recent issue of the journal Carcinogenesis, Milner and a research
associate describe how garlic inhibits the binding of a carcinogen to
breast cells of rats.  "Binding of this model for breast cancer is
considered critical in transforming normal cells to cancerous ones,"
Milner said. "The finding offers a possible step toward prevention of
chemically induced cancer."

Much of the drop in bindings is associated with a water-soluble, sulfur
compound found in processed garlic, called S-allylcysteine (SAC).  The
garlic preparations in the study varied in effectiveness, perhaps
because of their differences in sulfur compounds such as SAC, Milner
said.

In the latest issue of the journal Cancer Letters, Milner and a doctoral
student report that several of garlic's oil-soluble, sulfur-based
compounds effectively inhibit growth of tumor cells in another
scientific model for breast cancer. One compound actually kills the
cells.

However, compounds such as SAC don't suppress tumor cell growth, making
their use most effective in preventing -- rather than treating --
chemically induced cancer.

"Together, the studies show that depending on the sulfur compounds
involved, garlic preparations have the ability to work as anti-
carcinogens in either prevention or treatment," Milner said. "It appears
that garlic and related foods play an important dietary role in the
cancer process."

At this point, it's impossible to predict the quantity of garlic or its
oil that people would need to consume to potentially reduce the
incidence and severity of cancer, Milner said.  Intakes of 20 grams of
garlic per day are reported in some areas of the world and correlated
with fewer occurrences of stomach cancers.

"It's unknown specifically how garlic protects, but it may relate to
blocking formation of cancer-causing compounds, blocking their ability
to form tumors or even inhibiting the growth of tumor cells," Milner
said.

"Because diet is one of the major environmental factors affecting our
lives, we need greater attention given to it as a non-invasive method to
reduce cancer risk," he said. "We are particularly excited about the
evidence that garlic can inhibit several phases of the cancer process."

Author:  Scott Turner, Penn State Department of Public Information

+----------------------------------------------------------------------------+
Tina M. Hay, Assistant to the Dean
Penn State College of Health and Human Development
201 Henderson Building, University Park PA 16802-6501
(814) 863-4325
Internet address: [email-masked]

February 28, 1994
Document Number: 11318103
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