Originally published November 7 2005
Garlic could provide women protection against breast cancer
by Mike Adams, the Health Ranger, NaturalNews Editor
Researchers at Florida A&M University have found that diallyl sulfide, the component of garlic that gives it a distinctive flavor, may prove effective in preventing breast cancer.
A new study reveals adding garlic to your diet can aid breast cancer prevention.
Despite its bad breath effect, garlic wards off carcinogens produced by cooking meat and other protein-rich foods at high temperatures.
Previous research has shown a connection between diets high in cooked protein-rich foods and a chemical called PhIP, a suspected carcinogen.
Women who eat large quantities of meat have been shown to have higher incidences of breast cancer.
Researchers at Florida A&M University say the flavor component of garlic, known as diallyl sulfide (DAS), inhibits the effects of PhIP that, when biologically active, can cause DNA damage or transform substances in the body into carcinogens.
The scientists believe their finding demonstrates for the first time that DAS triggers a gene alteration in PhIP that may play a significant role in preventing cancer.
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