Why Garlic Is Good for You

Why Garlic Is Good for You - WebMD
2007.10.15
"...red blood cells process compounds from digested garlic and turn them into the cell messenger hydrogen sulfide (H2S), which relaxes blood vessels and increases blood flow. Therefore, eating garlic may increase our natural supply of this vital chemical and play a role in reducing the risk of heart disease...Previous studies on garlic’s health effects have produced mixed results. For example, some studies of garlic have found few benefits, but others have been shown to lower the risk of heart disease...But researchers say if further studies confirm these findings, testing the ability to produce hydrogen sulfide may be used to standardize garlic supplements to produce greater health benefits..."

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Garlic May Not Lower Cholesterol

No Improvement in Cholesterol Levels From Raw Garlic or Garlic Supplements WebMD 2/26/07 "Garlic may not improve the cholesterol profiles of people with moderately high levels of "bad" cholesterol...None of the three forms of garlic affected participants' total cholesterol, LDL ("bad") cholesterol, HDL ("good") cholesterol, triglycerides, or other blood fats...the study was large enough and long enough to have detected any cholesterol changes...the researchers don't rule out the possibility that garlic has health benefits for other groups of people (such as those with higher LDL cholesterol levels) or requires higher doses..."

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Onions and garlic help prevent cancer

Powerful antioxidants in onions and garlic may offer protection MSNBC 2/2/07 "In laboratory studies, certain natural compounds in onions and garlic have demonstrated cancer protection. Now population studies published in recent months provide further evidence of the link between onions and garlic and a lower risk of cancer...People who used the most onion or garlic about a half-cup of chopped onion daily and a self-assessed “high” garlic consumption were from 10 percent to 88 percent less likely to have various types of cancer than those who said they used little or none...Laboratory studies have shown that onion and garlic compounds can increase enzymes that deactivate carcinogens in the body, enhancing our ability to eliminate carcinogens before they do any damage. Furthermore, in the laboratory onion and garlic compounds slow the growth and stimulate the self-destruction of cancer cells that form...studies show even greater reduction in cancer development from garlic and tomato than from either alone..."

The article mentions that some researchers now believe onions and garlic offer some protection from a wide variety of cancers, not merely specific types. This combined with the talk of stimulating enzymes seems to imply endogenous antioxidant stimulation.

Also this is the second recent article that mentions the beneficial cofactor effect of tomatoes. The other one was broccoli/tomato combo helping fight prostate cancer. Adding tomatoes, usually best in the form of a sauce with a bit of olive oil (more available antioxidants like lycopene) appears to enhance the preventative qualities.

More info on garlic and cancer is at the National Cancer Institute - from this a rather important part of to the preparation of garlic and it's ability to fight cancer "Peeling garlic releases an enzyme called allinase and starts a series of chemical reactions that produce diallyl disulfide (DADS). DADS is also formed when raw garlic is cut or crushed. However, if garlic is cooked immediately after peeling, the allinase is inactivated and the cancer-fighting benefit of DADS is lost. Scientists recommend waiting 15 minutes between peeling and cooking garlic to allow the allinase reaction to occur"

It also appears that processing garlic into powder and oils can also be beneficial in releasing and making more available anti-cancer compounds like "allin (responsible for the typical garlic odor), alline (odorless compound), ajoene (naturally occurring disulfide), diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DAT), S-allylcysteine (SAC), organosulfur compounds and allyl sulfur compounds"

Abstract from AJCN on some of the recent research

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Onions and Garlic May Prevent Cancers

Study Shows Eating Lots of the Pungent Herbs May Keep Certain Types of Cancer at Bay WebMD 11/21/06 "Researchers found moderate consumption of onions appeared to reduce the risk of colorectal, laryngeal, and ovarian cancers...The protective effect was even greater among those who ate the most onions compared to those who ate the least. People who ate the most onions also had a lower risk of oral and esophageal cancers than those who ate the least...Moderate use of garlic was also associated with a lower risk of colorectal and renal cell (a type of kidney cancer) cancers...People who ate the most garlic had a lower risk of all cancers except breast and prostate cancers"

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