|
|
Article: Anticarcinogenic Properties of Garlic: A Review
- Article from:
- Critical Reviews in Food Science and Nutrition
- Article date:
- August 20, 2004
- Author:
-
;
;
|
Copyright informationCopyright CRC Press 2004. Provided by ProQuest LLC. (Hide copyright information)
|
Garlic is a popular spice added to several edible preparations and is a remedy for a variety of ailments. Epidemeological as well as laboratory studies have shown that garlic consumption reduces certain cancer incidences in the stomach, colon, mammary, cervical, etc. This article focuses on the general chemistry, metabolism, anticarcinogenic properties, mechanism of action behind the anticarcinogenic effects, functional foods based on garlic, and future areas of research. Garlic has been shown to metabolized into N-acetyl-S-allyl cysteine, allyl mercaptan, diallyl disulfide, diallyl sulfide, diallyl sulfoxide, diallyl sulfone, and allyl methyl sulfide. Garlic has been thought to bring about ...
Related newspaper, magazine, and journal articles:
|