According to researches, polysaccharide complexes present in maitake mushrooms appear to have important anti-cancer effect. Polysaccharides such as beta-glucans found in a number of medicinal mushrooms are increasingly being recognized for their non-specific immunomodulatory activities. Beta glucan is considered to stimulate the immune system and activate certain cells and proteins that attack cancer, including macrophages, T-cells, natural killer cells, and interleukin-1 and -2.The end result is an increased defense against cancer.

Maitake and Cancer Researches

Maitake showed antitumor activities, decreased doxorubicin toxicity, and inhibited tumor metastasis in vitro. In a study, scientists exposed mice to a known urinary bladder carcinogen BBN (N-butyl-N’-butanolnitrosoamine);  every day for 8 weeks and then fed them  mushrooms, including oyster, shiitake, and maitake mushrooms. All 10 mice treated only with BBN developed bladder carcinoma. Mushroom feeding significantly reduced the number of bladder cancers, with maitake mushroom being the most effective. Carcinomas were observed in 46% of the maitake treated mice compared to 52% and 65% for shiitake and oyster, respectively. In a study of 165 patients, findings showed that quality of life indicators had improved. Of these patients, 90% reported an improvement in cancer-therapy symptoms and 83% reported pain decrease. Combination treatment with vitamin C and maitake mushroom increases effectiveness of cancer treatments, according to a study reported in the July 2009 edition of the International Journal of General Medicine.

Maitake mushroom and the maitake D-fraction prepared from them contain a type of  polysaccharide, called beta glucan. D-Fraction, has been reported to exhibit an antitumor activity through activation of immunocompetent cells, including macrophages and T cells, with modulation of the balance between T-helper 1 and 2 cells. Unlike many other mushroom extracts that have to be injected intravenously.

Maitake D-fraction has powerful ability to potentiate and activate the cellular immune system. In a study of maitake cancer-preventive, 20 five-week-old mice were injected once with a carcinogenic substance. Beginning on the fifteenth day after injection, 10 mice were fed 0.2 mg of maitake D-fraction for 15 consecutive days. The other 10 received saline solution. After 30 days the number of mice with cancer was 30% percent in the maitake group and 93% in the control group. A study reported the Annals of the  New York Academy of  Science in 1995 found that when injected into rats, maitake D-fraction healed the function of the immune system. A 1997 study reported in the “Annals of the New York Academy of  Science” found that maitake D-fraction was able to enhance the immune system and inhibit the spread of tumors in mice implanted with breast cancer. Maitake D-fraction, demonstrated anti-cancer effect against a line of human breast cancer cells in the tissue culture study, reported  in the June 2011 Journal of  Medicinal Food.

The most last development is the MD-fraction, a proprietary maitake extract its Japanese researchers consider to be a notable advance upon the preceding D-fraction. The D-fraction, the MD-fraction, and other extracts, frequently in combination with whole maitake powder, have shown especially promise as immunomodulating agents, and as an adjunct to cancer treatment. Maitake MD-fraction containing beta-1,6 glucan with beta-1,3 branched chains has previously exhibited potent anticancer effect by increasing immune-competent cell activity. In a study; cancer regression or significant symptom improvement was observed in 58% of liver cancer patients, 62% of lung cancer patients, and 68% of breast cancer patients.

The blueberry is native to North America. Range in size and color and are often sweet tangy or tart. The color of blueberries, from deep blue to purple, is caused by a group of  flavonoids known as anthocyanins, which have important antioxidant power. Blueberries contain high amounts of polyphenols than many other fruits. The antioxidants like vitamin A, vitamin B complex, vitamin C, vitamin E, anthocyanin, selenium, iron, and zinc contain in blueberries help boost the body’s immune system so enable the body to fight against bacterial and viral infections.

Blueberries Fruit Medicinal Benefits

Blueberries (Vaccinium corymbosum) are among the edible fruits that are recognized best for their possible medical benefits.Various researches has shown that diets rich in phenolic compounds may be associated with lower risks of several chronic diseases including cancer. Laboratory experiments suggest that anthocyanins may help to prevent degenerative diseases, including heart disease, cancer, stroke and memory loss.

Antioxidant

Compounds in blueberries called polyphenols, specifically the anthocyanins that give the fruit its blue hue, are the major contributors to antioxidant effect. The ORAC value of 100 gram fresh blueberries is 5562 TE.  Several research demonstrates that blueberry consumption boosts serum antioxidant status in humans. Elevated antioxidant amounts in the body may protect against damage to cells and cellular components, thus helping to reduce the risk of many chronic degenerative diseases.

Heart Health

Cardiovascular disease is caused by disorders of the heart and blood vessels, and includes coronary heart disease, cerebrovascular disease, raised blood pressure, peripheral artery disease, congenital heart disease and heart failure. Epidemiological studies suggest that increased consumption of anthocyanins lowers the risk of cardiovascular disease, the most common cause of mortality among human. Phytochemicals are compounds found in various herbs, and show that eating fruits like blueberries that are rich in phytochemicals may help to lessen a buildup of plaque along the blood-vessel walls. Hardening of the arteries (Atherosclerosis ) is a leading cause of heart disease. According to a study, which was reported in 2004 in the Journal of Biomedicine and Biotechnology, anthocyanins preserve cardiovascular system from oxidative stress and prevent the degradation of fat into harmful compounds in your blood. Research at the “University of Maine” showed that animals fed blueberry had improved blood pressure and reduced accumulation of fat in their arteries.

Hypertension

High blood pressure enhances risk of heart disease. Almost one-quarter of all adults worldwide and as many as one in three Americans suffer from hypertension, a leading cause of heart disease and death from a heart attack. Blueberry juice contain a type of antioxidant called anthocyanins that scientists believe is responsible for their positive effect on blood pressure. One lab study showed that the phytonutrients in blueberry leaves have a marked inhibitory effect on ACE (angiotensin-converting enzyme) activity. A study reported in the Feb 2011 edition of the American Journal of Clinical Nutrition, researchers showed that people consuming at least one serving of blueberry per week reduced their risk of developing hypertension (10 %) compared to those not eating blueberry. Blueberry can guard against high blood pressure, according to research by the University of  East Anglia and Harvard University. “Our findings are exciting and suggest that an achievable dietary intake of anthocyanins may contribute to the prevention of hypertension,” said lead author Prof Aedin Cassidy of the Department of Nutrition at University of East Anglia (UEA) Medical School. Reported in the Jan 2011 edition of  Canadian Journal of Physiology and Pharmacology, scientists recommend adding blueberry to the diet to avoid the onset of hypertension.

Anti-Inflammatory

The anti-inflammatory effects of anthocyanins can help lower the risk of degenerative diseases such as Alzheimer’s, atherosclerosis and osteoporosis. Scientists believe that the phytochemicals in blueberry may lessen inflammatory processes in tissues by increasing cells membranes ability to allow vital nutrients and chemical signals to pass in and out of the cell. In a clinical trial involving 120 patient, those taking 300 mg of an anthocyanin extract daily for three weeks experienced a decrease of between 25% to 60% in many different inflammatory mediators.  Ullevaal University Hospital report that a mixture of anthocyanins from blueberries and blackcurrants reduced levels of transcription factor NF-kB.

Brain Health

Blueberry are a important source of antioxidants that protect the nervous system and increase memory and cognitive in humans. This fruit may help protect healthful nerve communication and prevent degenerative effects in the brain that lead to Alzheimer’s disease and age-related conditions. Proanthocyanidins and anthocyanidins found in blueberries cross the blood-brain barrier and offer protection to tissues in the central nervous system. Eating blueberries regularly may provide important phytochemicals and antioxidants to your diet that will support your brain function and help to prevent age-related decline of the nervous system. According to a study reported in Nutritional Neuroscience in 2003, scientists explored the effect of blueberry to protect against age-related mental decline. Fruit had a protecting activity on the brains of mice, helping to prevent the cognitive decline. Blueberry juice protect against nerve degeneration, according to a study reported in the Sep 2010 edition of the British Journal of Nutrition. The findings of the research, reported in the April 2010, edition of  Journal of Agricultural and Food Chemistry, indicate that after twelve weeks of blueberries juice, participants had developed learning ability and developed memory. In another study, compared with control animals that did not receive blueberries, rats whose brains were injected with an inflammatory neurotoxin known to cause learning impairment showed marked healing in cognition and spatial memory when fed a blueberries extract diet for 8 weeks prior to injection.

Anticancer Effects

Anthocyanins from various herb sources including blueberries have been shown to possess anticancer effects. The juice of blueberry significantly inhibits in vitro proliferation of prostate, breast, gastric and intestinal cancer. Anthocyanins and anti-cancer mechanisms; 1- Antioxidation effect, 2-the molecular mechanisms involved in anticarcinogenesis, 3-the molecular mechanisms involved in the apoptosis induction of tumor cells.

Pterostilbene, a phenolic compound found in blueberries. A new study showed that pterostilbene induced apoptosis in human gastric carcinoma cell cultures. In this study, administration of either isolated pterostilbene or blueberry suppressed the occurrence of pre-cancerous lesions in the colons of rats exposed to azoxymethane, a carcinogenic compound known to induce colonic adenomas and cancer. The findings on mice, reported in Cancer Research in May 2010, demonstrated  that after 6 weeks, the mice receiving blueberries extract had tumors that were 70% smaller. In vitro study carried out in 2001 at the “University of Mississippi” found that blueberries extracts slowed the growth of two aggressive cervical cancer lines and two fast-replicating breast cancer cell lines. A study reported in Aug 2005 in the “Journal of Nutritional Biochemistry” demonstrated that blueberries flavonoids down-regulate structure-degrading enzymes that enables cancerous cells to spread and invade other tissues. Blueberry contain other antioxidant compound called ellagic acid, which blocks metabolic pathways that can lead to cancer. According to some research, ellagic acid reduces the effect of estrogen on cancer cell growth in breast tissue and promotes the breakdown and removal of cancer-causing substances in the blood via the liver. Ellagic acid prevents the destruction of P53 gene by cancer cells. P53 gene, has the capability to rebuild damaged DNA under normal conditions. However, as part of cancer development it becomes switched off.

Resveratrol (3,4′,5-trihydroxystilbene) is a compound produced naturally by several plants when under attack by pathogens such as fungi or bacteria, and is found in the skin of red grapes. In grapes, those that are black or purple in color contain the highest concentration of resveratrol. Grape skin contains about 50 to 100 micrograms of resveratrol per gram, while  wine concentrations range from 1.5 to 3 milligrams per liter. Since a glass of wine is nearly 5 and 1/3 ounces, a person taking 20 mg resveratrol supplement may ingest the equivalent amount of resveratrol found in 41 glasses of red wine.

Resveratrol Best Food Sources List

Red grapes, red wine, Japanese knotweed, Itadori tea, melinjo (Gnetum gnemon L.), black raspberries, mulberries, cranberries, blueberries, peanuts.

Resveratrol Health Importance and Benefits

Resveratrol is one of the strong antioxidant, which has been found to play a protective role against cancers of prostate and colon, coronary heart disease, degenerative nerve disease, Alzheimer’s and viral infections. Anti-inflammatory effects have been demonstrated to prevent, delay, or decrease the severity of chronic inflammatory disease in animal models.There are  various reports in the literature show that resveratrol dampens inflammation in arthritis and immune responsiveness in autoimmune diseases  suppresses angiogenesis and metastasis in different cancers and inhibits ROS products and platelet aggregation in cardiovascular ailments.

Antioxidant

As an antioxidant, resveratrol fights these free radicals to keep the cells and tissues normal and free from damage. Free radicals are unstable molecules that attack normal cells and damage membranes. Antioxidants are substances that protect cells from oxidative damage caused by molecules called free radicals. Cell death caused by free radicals contributes to a variety of diseases, including heart disease, some forms of cancer and nervous system disorders such as Alzheimer’s.

Anti-inflammatory Effects

Resveratrol might help avoid and reduce inflammation in body. That includes the inhibition of synthesis and release of pro-inflammatory mediators, modifications of eicosanoid synthesis, inhibition of some activated immune cells, or inhibiting the enzymes, such as COX-1 or COX-2, which are responsible for the synthesis of pro-inflammatory mediators through the inhibitory property of resveratrol on transcription factors like nuclear factor kappaB or AP-1.  NF-kappaB is a protein that binds to DNA and regulates the genes involved in inflammation and generation of tumors. Resveratrol decreases NFkB (nuclear factor kappa B) activation. That’s why, its inhibition of nuclear factor kappa B may reduce the effects of related chronic illness. In the double-blind a study, scientists gave the patients 40 mg of resveratrol once per day. After 6 weeks of trial activity, blood samples from the resveratrol group far exceeded the placebo group in reduction of free radicals and blood vessel inflammation. Inflammation is one of main mechanisms of autoimmune illness and a common property of most diseases. Sirtuin1 has been shown to play a role in regulation of inflammation. Resveratrol, a powerful Sirt1 activator, has anti-inflammation feature.

Heart Health

Resveratrol helps lessen inflammation and makes it more difficult for platelets to stick together and form the clots that can lead to a heart attack. Experimental and epidemiological studies have revealed that a mild to moderate drinking of wine, especially red wine, lowers the cardiovascular, cerebrovascular, and peripheral vascular risk. Research in mice given resveratrol suggests that the antioxidant might also help preserve them from diabetes and obesity , both of which are important risk factors for heart disease.

Resveratrol dilates blood vessels to develop blood flow and increases nitric oxide production, which is a important Resveratrolpart of healthful blood flow and heart health. A study, reported in the journal “Biofactors” in September 2010, found that resveratrol triggers the release of nitric oxide, which plays an significant role in relaxation of blood vessels. In a January 2012 placebo-controlled study of forty patients who had suffered a heart attack, scientists at the “University of Pecs”, found that taking 10 mg of resveratrol daily for 3 months boosted endothelial function. Scientists at “Zhejiang University” investigated the influence of injections of resveratrol on the central regulation of blood pressure, heart rate, and renal sympathetic nerve activity in animals. Findings suggest that resveratrol strong inhibits blood pressure, heart rate, and renal sympathetic nerve activity.

Brain Health

Laboratory studies suggest that resveratrol has neuro-protective features.Resveratrol protects brain cells by reducing inflammation in the central nervous system, according to study reported in the August 2010 edition of the journal Neuroinflammation. Neurons are the main building blocks of the nervous system and are responsible for signals sent between cells. According to the “University of Basel” in a study on cell cultures resveratrol enhances cell viability through offering neuro-protective and anti-oxidative advantages by enhancing the free-radical scavenger glutathione. Alzheimer’s disease, is characterized by a progressive dementia, and is one of the most common neurodegenerative disorders in the elderly. Accumulation of soluble high molecular weight amyloid-beta compounds in the brains of Alzheimer’s disease people leads to the formation of plaques that are believed to be responsible for the memory loss and dementia that occurs with the disease. Amyloid beta triggers oxidative stress and inflammation that directly damages brain cells, particularly in memory centers of the brain.  Resveratrol promotes the non-amyloidogenic cleavage of the amyloid precursor protein, enhances clearance of amyloid beta-peptides, and reduces neuronal damage. A research published in the November 2005 edition of the “Journal of  Biological Chemistry” revealed that resveratrol, reduces amyloid-beta peptide levels produced by specific brain cells.

Anticancer Activity

Resveratrol has been found to inhibit the proliferation of a variety of human cancer cell lines, including those from prostate, breast, colon, stomach, thyroid and  pancreatic cancers. The antioxidant effect of resveratrol helps to avoid damage to DNA, influences the transcriptions of genes responsible for redox metabolism and inhibits proliferartion of cancer cells. Researches have shown that resveratrol helps avoid cancer during all three phases of the cancer process; initiation, promotion and progression. Resveratrol has  been found to increase expression and activation of one substantial “suicide” pathway known as p53.  Also, was found to inactivate some enzymes of the CYP450 family in tumor cells.

Resveratrol was found to inhibit the self-renewing ability of human pancreatic cancer stem cells in vitro in a research reported in 2011 in PloS One. Scientists at the “University of Leicester” have been researching the levels of resveratrol which can be useful in preventing cancer. Using lab models, they have found that a daily rate of resveratrol equivalent to 2 glasses of wine can halve the rate of bowel tumors.  Research reported  in the journal “Annals of the New York Academy of Sciences” found that resveratrol is also a strong “chemosensitizer,” which means it helps cancer tumors respond more effectively to chemotherapy treatment. According to that research, resveratrol effectively modulates cell signaling molecules, which can help enhance the effectiveness of standard cancer treatments.

According to  M D Anderson researches, resveratrol improves chemotherapy success and reduces adverse effects; it also enhances glutathione levels which help oxygenate and restore healthy cells. MD Anderson have researched resveratrol and shown in a number of studies that resveratrol can be a important force as a preventive and chemotherapy factor. In studies with breast cancer and astrocytoma cells, resveratrol has been shown to induce apoptosis via p53 pathways. P53 is the gene that repairs DNA. Resveratrol inhibits breast cancer cell lines via induction of apoptotic cell death, according to a research reported in the May 2005 edition of the Molecular Nutrition & Food Research journal. Apoptosis is a regular process that helps your body get rid of tumor cells. “Resveratrol has the capability to avoid the first step that occurs when estrogen starts the process that leads to cancer by blocking the formation of the estrogen DNA adducts. We believe that this could stop the whole progression that leads to breast cancer down the road.” (Eleanor G. Rogan, professor in the University of Nebraska Medical Center)

Side Effects

Resveratrol makes platelets in the bloodstream less “sticky,” and therefore could increase the risk of bleeding in patients who take warfarin, aspirin, clopidogrel, ibuprofen, or other nonsteroidal anti-inflammatory medications.

Garlic (Allium sativum) is a species in the onion genus, Allium. Garlic is rich in a substance known as alliin. Once garlic is crushed, called allinase, converts alliin into different compound known as allicin. While alliin is relatively odourless, allicin is responsible for garlic’s typical pungent odour and taste. Crushing a garlic clove causes allicin formation within 10 to 60 seconds.

Garlic Health İmportance and Benefits

At the present time, garlic is used to help avoid heart disease, including atherosclerosis or hardening of the arteries, high blood pressure, and to boost the immune system. The combination of anti-inflammatory and anti-oxidative stress compounds in garlic makes it a important food for cardiovascular support, particularly in terms of chronic degenerative cardiovascular problems like atherosclerosis. Garlic has been tried for treating an enlarged prostate, diabetes, osteoarthritis, hayfever, high blood pressure, cold and flu. Garlic contains biologically active components including alliin, allicin, alliinase and unique sulfur compounds. Allicin along with sulfur based compounds act as strong antibiotic, anti-viral, and anti-fungal agents that have immune stimulating effect.

Natural Antibiotic

Garlic, have natural antibiotic effects. Garlic owes this strong antibiotic effect to allicin. The famous scientist Louis Pasteur performed some of the original work showing that garlic could kill bacteria.

A important problem with chemical antibiotic drugs is that they can promote the development of resistant strains of bacteria. Garlic does not seem to produce such resistant strains, and may be effective against strains that have become resistant to chemical antibiotic drugs. European scientists in the late 1970s analyzed garlic juice against a group of 10 different bacteria and yeasts. They found that garlic was effective against all of them, and also found a “complete absence of development of resistance.” A study, performed on mice, found that garlic extract was able to inhibit a type of staph infection that’s become increasingly resistant to antibiotic drugs and increasingly common in hospitals. 16 hours after the mice were infected with the pathogen, garlic  was fed to them. After 24 hours, garlic extract was found to have been preventive against the pathogen and to have significantly reduced the infection

According to scientists from the “Department of Clinical Pharmacology at the PLA General Hospital”, allicin in garlic has the capability to destroy a wide range of bacteria, particularly if used in conjunction with standard antibiotic drugs. Scientists at “Washington State University” have found that a compound in garlic is 100 times more effective than two known antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness.

In a study 2004 edition of the Journal of  Medicinal Food showed that garlic possesses important antibacterial effect against a variety of bacteria including Streptococcus pneumonia and Staphylococcus aureus, which may cause secondary infections in bronchitis patients. Researches published by Lu and WSU colleagues in “Applied and Environmental Microbiology and Analytical Chemistry” found diallyl sulfide and other organosulfur compounds effectively kill food-borne pathogens, such as Escherichia coli O157:H7 and Listeria monocytogenes.

Garlic can kill up to 90% of fungal species that are associated with ringworm, study reported in the April 1995 edition of the International Journal of Dermatology. In a study reported in 1999 found that a cream made from the garlic constituent ajoene was just as strong for fungal skin infections as the medication terbinafine. Garlic can disrupt the metabolism of fungi by inhibiting the activity of some significant metabolic enzymes, including phenoloxidase, protease, cellulase and amylase, according to an article reported in 2000 in the medical journal Mycopathologia.

Blood Pressure

The cardioprotective effects of garlic may partly rest on the production of e H2S (hydrogen sulfid) gas.When produced and released from our red blood cells, this hydrogen sulfide gas gas can help dilate blood vessels and help keep  blood pressure under control. New research published in the Journal of  Hypertension demonstrated that garlic consumption could decrease blood pressure by 5 to 10 pc. The researchers concluded that only this effect alone might lessen heart disease and stroke rates by up to 40 and 35 pc respectively. (Most of the researches on high blood pressure have used a specific formulation called Kwai).

Cardiovascular

Various researches demonstrate that garlic could benefit your heart health. A recent study shows red blood cells process compounds from digested garlic and turn them into the cell messenger hydrogen sulfide, which relaxes blood vessels and increases blood flow. Thus, eating garlic may enhance our natural supply of this important chemical and play a role in reducing the risk of heart disease.

Garlic has the ability to lessen the tendency for the formation of blood clot. As blood clots can trigger heart attacks and strokes, this tendency to thin the blood is likely to help avoid these problems. Platelet aggregation plays a role in the development of stroke and heart illness. Garlic extract inhibits formation of thromboxane A2, a compound that binds to platelets and activates their clotting actions. Scientists isolated a component of garlic oil that inhibits platelet aggregation and identified it as methylallyl trisulphide. The purified compound inhibits adenosine diphosphate-induced platelet aggregation at a concentration of less than 10 mmol/L in plasma.

This nutrient indirectly effects atherosclerosis by reduction of hyperlipidemia, hypertension, and probably diabetes mellitus and prevents thrombus formation. Also, in animal models, garlic causes direct antiatherogenic and antiatherosclerotic effects at the level of artery wall. In 1999, Atherosclerosis reported a study which found that supplementing using AGE (aged garlic extract) instead of raw garlic produced important results as an anti-atherosclerosis agent. One study that was reported in the journal Atherosclerosis in 1999, investigated the effects of taking 900 milligrams of garlic powder, standardized for 0.6 % allicin content, on atherosclerosis plaque in carotid and femoral arteries. Findings demonstrated that garlic prevented and possibly slowed the progression of arteriosclerosis in individuals between 50 and 80 years of age after 4 years of therapy. In one study, 432 participant who had suffered a heart attack were given either garlic oil extract or no therapy over a period of three years.  The findings demonstrated a important reduction of second heart attacks and a 50% decrease in death rate among those taking garlic.

Immune Booster

Garlic activate phagocytes, B-Cells, and T-cells. For example, diallyl trisulfide, was found to activate natural killer cells and macrophages directly, and indirectly to increase B-cell activity to make antibodies. Also enhances the production of several immune activating chemicals called cytokines, including interleukin-2 and tumor necrosis factor-alpha. A preliminary study, 7 AIDS patients all had normal T-cell activity after 3 months of taking the equivalent of two or four garlic cloves each day. In one study immune parameters of the blood were measured after subjects — elderly patients — took a garlic powder preparation for 3 months. The dose was just 600 milligrams of the powder per day, the equivalent of less than one-third of a garlic clove. Blood analysis demonstrated an increase in phagocytosis of the white blood cells, and also increased numbers of lymphocytes, responsible for cell-mediated immunity.

Anticancer

Some population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, esophagus, colon, breast and pancreas. Experts believe the components in garlic called allyl sulfides and bioflavonoids may be key to the research observations of usually lower incidence of  cancer in people who consume large amounts of garlic compared with those who eat less. Garlic might stimulate both humoral and cellular immunity, causing T-cell proliferation, restoring suppressed antibody responses, and stimulating macrophage cytotoxicity on tumor cells. In patients with advanced cancers, AGE (aged garlic extract) improved natural killer cell number and activity. Researches demonstrate that allium derivatives inhibit proliferation of the human prostate cancer cell line (LNCaP) and the human breast cancer cell line (MCF-7). The antineoplastic effect of garlic has been investigated in mice injected with cancer cells pretreated with a garlic extract. No deaths occurred in this therapy group for up to six months, while mice injected with untreated cancer cells died within 16 days.

Scientists who reviewed seven studies found a 30% decreased in risk of colorectal cancer among people who ate a lot of raw or cooked garlic. A study performed at “Case Western Reserve University” indicated that garlic may help decrease the occurrence rate of polyps  (pre-cancerous tumors) in the large intestine. A study performed at the “Fred Hutchinson Cancer Research Center” found that eating a teaspoon of fresh garlic and a half cup of onions per day increases the levels of a important enzyme for removing toxins in the blood cells of healthy women. Various cancers are thought to be caused by damage to DNA, usually induced by environmental toxins. In one study reported in 2006 in Cancer Letters, a compound from garlic named ajoene inhibited growth of melanoma cells in culture and suppressed spread of melanoma to other organs in experimental animals. Also, garlic may preserve against certain cancers by halting cell cycle progression and inducing apoptosis of cancer cells as well as by decreasing angiogenesis and influencing carcinogen metabolism.

Dosage

Garlic, fresh or carefully dried, consists of the main bulb with several secondary bulbs  of A. sativum and its preparations in effective dosage. Garlic contains alliin and its degradation products, and sulfur-containing essential oils. Recommended daily dose is generally; 900 mg daily of a garlic powder extract standardized to contain 1.3% alliin, providing approximately 12,000 mcg of alliin daily. The World Heath Organization (WHO) recommends a daily dose of 2 to 5 g of fresh garlic. German researchers recommend a dose of 1-4 cloves a day which provides around 4,000mcg of alliin. (each clove is about 1 gram).

Side Effects

Garlic may alter the function of certain prescription drugs. Garlic can thin the blood  in a manner similar to aspirin. Too much garlic can enhance  risk for bleeding during or after surgery. Garlic has been found to interfere with the effectiveness of saquinavir, a medication used to treat HIV.