Carlic and Cancer Prevention

  • Kim, Eun-Sil (Dept. of Traditional Cuisine, Hallym Junior College) ;
  • Chun, Hui-Chung (Dept. of Food and Nutrition, Sook Myung Women's University) ;
  • Kim, Byong-Ki (Dept. of Food Engineering, Dankook Univeristy) ;
  • Rhee, Khee-Choon (Food Protein Research & Development Center, The Texas A&M University System, College Station)
  • Published : 1997.06.01

Abstract

Garlic (Alium sativum L.), originated in the Kirghiz region of Central Asia, is oneof the oldest cultivated plants. It has reached Europe via Egypt in the days of Pharaohs. Since then, the legendary medicinal properties attributed to garlic have attracted human interests for thousands of years. However, the research on the medicinal effect of garlic, mostly on this anticarcinogenic actions has been systematically performed only for the last tow or three decades. Many researches have proven that garlic inhibits neoplasia elicited by chemical carcinogens using in vitro or in vivo experimental systems. Attention has recently been focused on assessing the therapeutic or chemopreventive measures of garlic compounds against carcinogenesis in animals. The active principles of he garlic extract, mainly the sulfur compounds and their derivatives have been deeply scrutinized into their chemical, functional and medicinal properties.