Originally published November 7 2005
Researchers find garlic aids in the fight against carcinogens
by Mike Adams, the Health Ranger, NaturalNews Editor
Research at Florida A&M University have found that garlic acts to check a chemical known as PhIP, a suspected cancer agent that afflicts people with a diet rich in protein and meats.
Adding garlic to the diet might be worth the bad breath.
A new study suggests garlic could help prevent breast cancer by warding off carcinogens that are 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.
And women who eat large quantities of meat have been shown to have higher incidence of breast cancer.
The scientists acknowledge, however, that fat and caloric intake in meat, as well as hormone exposure, may also contribute to the increased risk.
Researchers at Florida A&M University said 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 that their finding demonstrates for the first time that DAS triggers a gene alteration in PhIP that may play a significant role in preventing cancer, notably breast cancer.
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