Research Projects

Immuno-Enhancing Effects of Garlic and Garlic Organosulfur in the Prevention of Cancer – Dr Catherine Kaschula

Immuno-Enhancing Effects of Garlic and Garlic Organosulfur in the Prevention of Cancer – Dr Catherine Kaschula

Dr Catherine H. Kaschula

Dr Catherine Kaschula

Dr Catherine Kaschula

Project title

Investigations into the Immuno-Enhancing Effects of Garlic and Garlic Organosulfur in the Prevention of Cancer.

Non-scientific report

Several lines of evidence indicate that 50 to 80% of cancers are preventable as their causation is largely exogenous with diet and lifestyle playing an important role. Garlic is a dietary medicinal plant which has been used for centuries in folk medicine. It belongs to the lily family with the botanical name Allium sativum. Over the last 30 years there have been numerous epidemiological studies which have demonstrated a link between reduced cancer incidence and the consumption of Allium vegetables. There are multiple avenues through which garlic may elicit its cancer preventative effects by targeting initiation, promotion and progression of cancer. Although the cancer preventative properties of garlic may be ascribed in part to its anti-carcinogenic and anti-oxidant activities, there may also be a contributing effect through the immune system. This was examined in this study.

Value

The researchers found that ajoene (a compound found specifically in cooked garlic preparations) has both immune-strengthening properties as well as being able to directly target and bring about cytotoxic effects in growing cancer cells, although findings are in vitro only. The findings support the dietary consumption of cooked garlic as a cancer cell cytotoxic agent and as a natural non-steroidal anti-inflammatory drug.


« BACK


Do you have a question?