Garlic (Allium sativum): A review of its relationship to cancer

Garlic has long been considered a herb with curative power. From ancient times to the present, interest has been maintained in alliums by scientists seeking evidence of the reported efficacy of garlic towards cancer. Garlic and other alliums are rich sources of organosulfur compounds. Sulfur compounds in garlic and onion have pharmacological activity. Recent studies have shown that the principle thioethers in garlic have anticarcinogenic effects, that is, the ability to inhibit the carcinogenic process. Such studies have shown that chemicals in garlic inhibit both phases of carcinogenesis, namely, inhibition and promotion. Epidemiological studies only recently completed suggest a cancer preventive role for allium vegetables in humans. Thus organosulfur compounds in garlic may be effective agents for cancer chemoprevention trials in man.