Garlic [Allium sativum]: A Review of its Potential

Use as an Anti-Cancer Agent

Authors: Thomson, M.; Ali, M.
Source: Current Cancer Drug Targets, Volume 3, Number 1, February 2003, pp. 67-
81(15)
Publisher: Bentham Science Publishers

Garlic [Allium sativum] is among the oldest of all cultivated plants. It

has been used as a medicinal agent for thousands of years. It is a
remarkable plant, which has multiple beneficial effects such as
antimicrobial, antithrombotic, hypolipidemic, antiarthritic, hypoglycemic
and antitumor activity. In this review, we will discuss particularly the
largely preclinical use of this agent in the treatment and prevention of
cancer. A number of studies have demonstrated the chemo preventive
activity of garlic by using different garlic preparations including fresh
garlic extract, aged garlic, garlic oil and a number of organosulfur
compounds derived from garlic. The chemo preventive activity has been
attributed to the presence of organosulfur compounds in garlic. How this
is achieved is not fully understood, but several modes of action have
been proposed. These include its effect on drug metabolizing enzymes,
antioxidant properties and tumor growth inhibition. Most of these studies
were carried out in the animal models. Also, recent research has focused
on the antimutagenic activity of garlic. Recently, it has been observed
that aged garlic extract, but not the fresh garlic extract, exhibited radical
scavenging activity. The two major compounds in aged garlic, S-
allylcysteine and S-allylmercapto-L-cysteine, had the highest radical
scavenging activity. In addition, some organosulfur compounds derived
from garlic, including S-allylcysteine, have been found to retard the
growth of chemically induced and transplantable tumors in several
animal models. Therefore, the consumption of garlic may provide some
kind of protection from cancer development.
Questions
 What beneficial effects the consumption of garlic has on body activity?
R: The consumption of garlic has a big variety of beneficial effects such as
antimicrobial, hypolipidemic, antiarthritic, hypoglycemic and antitumor
activity.
 What is the topic of this review?
R: The review focuses on the preclinical use of garlic in the treatment and
prevention of cancer.
 What types of garlic preparations were used for proving its chemo
preventive activity?
R: The studies have proved the chemo preventive activity of garlic by using
fresh garlic extract, aged garlic, garlic oil and a number of organosulfur
compounds derived from garlic.
 What modes of actions have been proposed concerning the chemo
preventive activity of the consumption garlic?
R: Several modes of actions concerning the chemo preventive activity of the
consumption of garlic were proposed, such as its effect on drug metabolizing
enzymes, antioxidant properties and tumor growth inhibition
 On what were focused recent studies about garlic?
R: Recent studies about garlic were focused on its antimutagenic activity.
 How the aged garlic extract affects the body activity?
R: It has been observed that the aged garlic extract exhibited scavenging
activity on the bodies.
 Which are the major compounds in aged garlic?
R: The major 2 compounds in aged garlic are S-allylcysteine and S-
allylmercapto-L-cysteine.
 Does the conclusion of this article supports the main idea presented in
the introduction?
 R: It supports the main idea, but not strongly, saying that garlic may provide
some kind of protection from cancer.
T/F

1. Garlic haven’t been used as a cultivated plant until recently.

False
2. This plant presents a wide variety of valuable effects for
human beings. True
3. Only fresh garlic was used in the scientific studies which
proved its chemo preventive effects. False
4. The organosulfur compounds in garlic are the ones which
play the lead role in its chemo preventive activity. True
5. It is fully understood and demonstrated how the garlic
prevents some types of diseases as cancer. False
6. The studies concerning garlic consumption effects were
carried out on people. False
7. Experts have proved that the organosulfur compounds in
garlic impede the tumors in some animal models. True