A research study conducted at the University of Rome reported that compounds from garlic may stop the growth of liver cancer tumors.

Consumers are already aware of the health benefits of garlic: mostly in terms of cardiovascular and immune system health. While it has already been reported that several garlic compounds has anti-cancer activity (including allicin, the substance that gives garlic its distinctive aroma and flavour, and its derivative, diallyl disulfide (DADS)), it has been also shown that these compounds kill not only cancer cells but also the healthy ones.

The University of Rome researchers have used water-soluble garlic extracts
(less odorous than the oil-soluble compounds, besides being more stable, appear to have a higher bioavailability and appear to be able to enter the blood and reach target organs) which was added to human liver cancer cells.

After 48 hours the researchers found that the control liver cancer cells had multiplied by over 300 per cent. Similar results were observed for the DADS-exposed cancer cells. A one per cent solution of each garlic extracts appeared to inhibit the growth of the tumour completely.

The garlic extracts, said the researchers, "showed a dose- and time-dependent effect on cell proliferation, with a significant reduction of viable cell number at 24 hours with a less pronounced recovery of cell proliferation at 48 hours."

However, the researchers admitted that they had not identified the specific compound or compounds responsible for the anti-cancer effects of the water-soluble garlic extracts, nor could they be sure if the compounds were modified during their metabolic processing.

Source: NutraIngredients