garlic
Comparison of the chemopreventive efficacies of garlic powders with different alliin contents against aflatoxin B1 carcinogenicity in rats.

Berges R, Siess MH, Arnault I, Auger J, Kahane R, Pinnert MF, Vernevaut MF, le Bon AM.

Unite Mixte de Recherche de Toxicologie Alimentaire, Institut National de la Recherche Agronomique, 17 Rue Sully, 21065 Dijon, France.

Garlic (Allium sativum) is well known for its beneficial effects on health and particularly for its chemopreventive potential against cancer. The present study was designed to compare the chemopreventive efficacies of several garlic powders with various levels of alliin, a precursor of active sulfur compounds. For this purpose we used the medium-term hepatocarcinogenesis protocol (resistant hepatocyte model), which allows the detection of preneoplasic foci expressing the placental form of glutathione S-transferase (GST-P) as an end-point. Rats were fed diets containing three garlic powders (5% of the diet) with various alliin contents for 3 weeks. Garlic powders were obtained from bulbs grown on soils with different levels of sulfur fertilization. During the period of garlic feeding hepatocarcinogenesis was initiated by administration of 10 i.p. injections of 0.025 mg/kg body weight aflatoxin B1 (AFB1). The rats were later submitted to 2-acetylaminofluorene treatment and partial hepatectomy, and GST-P foci were detected and quantified. Consumption of diets containing garlic powders decreased the appearance and size of hepatic GST-P foci. A strong reduction was observed in rats fed garlic containing the highest level of alliin. In addition, increased alliin content of the garlic powder was associated with a proportional decrease in the number and area of preneoplastic foci. Elsewhere, garlic powder ingestion increased hepatic ethoxyresorufin deethylase, glutathione S-transferase and UDP glucuronosyl transferase activities while no modification of nifedipine oxidase activity was found. We also observed an increase in the levels of GST A5 and AFB1 aldehyde reductase. It is suggested that garlic partly exerts its anticarcinogenic effects through increasing enzymes involved in AFB1 detoxification. This study highlights the possibility of controlling the cultivation conditions to improve the chemopreventive efficacy of garlic.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=15180943&dopt=Abstract garlic



garlic
[The electron probe microanalysis on oral precancer treated by garlic]

[Article in Chinese]

Tang ZG, Xu XP, Shen ZH.

Department of Oral and Maxillofacial Surgery, Xiangya Hospital.

OBJECTIVE: To evaluate the effect of 4 kinds of trace elements on experimental oral precancer treated by garlic. METHODS: The palatal mucosae of 42 Wistar rats were painted with 0.5% of 4-nitroquinololine-1-oxide(4NQO) three times weekly for 7 weeks by coating method. Then the animals were divided randomly into two groups. The treatment group was treated three times weekly with garlic solution at the posterior hard palatal mucosae by coating method, and in the control group, the vehicle-distilled water was used instead of garlic solution. At the 5th and 8th weeks of the treatment and the 7th week after the treatment was stopped, some animals were killed. The palatal epithelial cells were prepared and surveyed by electron probe microanalysis. RESULTS: During the treating period, garlic improved the levels of epithelial cells' nuclei copper, selenium, molybdenum and extranuclei selenium, molybdenum(P < 0.01), but it decreased the contents of epithelial cells' extranuclei copper and extra- and intranuclei zinc(P < 0.01). CONCLUSIONS: Garlic can treat the oral precancer by improving the levels of epithelial cells' nuclei copper, selenium, and molybdenum and extranuclei selenium and molybdenum.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12212149&dopt=Abstract garlic



garlic
Indian food ingredients and cancer prevention - an experimental evaluation of anticarcinogenic effects of garlic in rat colon.

Sengupta A, Ghosh S, Bhattacharjee S, Das S.

Department of Cancer Chemoprevention, Chittaranjan National Cancer Institute, Kolkata 700026 India. archanadi1 rediffmail.com

The major food items of Indian cuisine include rice, wheat, diary products, and abundant fruits and vegetables. Beside these, there are several kinds of herbs and spices as important ingredients, containing many phytochemicals with medicinal properties, adding taste to Indian cuisine. An impressive body of data exists in support of the concept that Indian food ingredients can be used in preventive strategies aimed at reducing the incidence and mortality of different types of cancers because of their antioxidative, antimutagenic and anticarcinogenic properties. Vital ingredients used in Indian cooking include turmeric, cloves, ginger, aniseed, mustard, saffron, cardamom and garlic Garlic is an indispensable ingredient of Indian food and this report concerns the chemopreventive efficacy of garlic in an azoxymethane induced rodent colon carcinogenesis model. The effect of garlic was evaluated in terms of aberrant crypt foci, putative preneoplastic lesions in the colon. In addition, cell proliferation and levels of apoptosis were determined and the expression of cyclooxygenase-2 protein was analyzed. Following treatment, significant inhibition of cell proliferation and induction of apoptosis, as well as suppression of cyclooxygenase-2 activity were observed, associated with significant reduction in the incidence of aberrant crypt foci. The study points to combined protective effects of garlic components on colon carcinogenesis.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=15244513&dopt=Abstract garlic



garlic
Effects of garlic (Allium sativum) extract on the heart rate, rhythm and force of contraction in frog: a dose-dependent study.

Yadav RK, Verma NS.

Department of Physiology, King George's Medical College, Lucknow 226 003, India. rajkumaryad hotmail.com

Garlic juice (dose equivalent to 3.3 g to 33 g garlic) mainly caused bradycardia in frog Rana tigerina. The disturbance in ventricular rhythm was observed prior to than that of atria. Rhythm was specially disturbed at higher doses causing bizarre pattern. Force of contraction of the heart also decreased with higher dose of the garlic extract. The results suggest that garlic extract has some beneficial effect on heart rate modulating the rate, rhythm and force of contraction positively but very high doses may exert non-desirable effects as well.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=15260118&dopt=Abstract garlic



garlic
Tomato and garlic by gavage modulate 7,12-dimethylbenz[a]anthracene-induced genotoxicity and oxidative stress in mice.

Bhuvaneswari V, Velmurugan B, Abraham SK, Nagini S.

Department of Biochemistry, Faculty of Science, Annamalai University, Tamil Nadu, India.

Chemoprotection by dietary agents is a promising strategy for cancer prevention. The aim of the present study was to evaluate the combined effect of tomato and garlic against 7,12-dimethylbenz-[a]anthracene (DMBA)-induced genetic damage and oxidative stress in 12-14-week-old male Swiss albino mice. The animals were randomized into experimental and control groups and divided into eight groups of five animals each. Group 1 animals were injected intraperitoneally with 35 mg/kg body weight DMBA suspended in peanut oil as a single dose. Groups 2-4 animals received tomato (500 mg/kg body weight), garlic (125 mg/kg body weight) and a combination of tomato and garlic for 5 days by gavage, respectively, followed by DMBA 1.5 h after the final feeding. The doses of tomato and garlic correspond to the average human daily consumption. Animals in groups 5, 6 and 7 received tomato alone, garlic alone and tomato + garlic combination, respectively, for 5 days. Group 8 animals received the same volume of water and served as control. The incidence of bone marrow micronuclei and the extent of lipid peroxidation and the concentrations of antioxidants glutathione, glutathione peroxidase and glutathione-S-transferase were measured in the liver, 48 h after DMBA exposure. Increased frequency of micronuclei and enhanced lipid peroxidation accompanied by compromised antioxidant defenses were observed in DMBA-treated animals. Although pretreatment with tomato or garlic significantly reduced the frequency of DMBA-induced bone marrow micronuclei, the combination of tomato and garlic exhibited more profound effect in inhibiting DMBA-induced genotoxicity and oxidative stress. We suggest that a broad spectrum of antimutagenic and anticlastogenic effects can be achieved through an effective combination of functional foods such as tomato and garlic.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=15264010&dopt=Abstract garlic