Brain Tumour Survivor

A site dedicated to leading edge treatment for brain tumours
It is currently Sat Nov 29, 2014 9:44 am

All times are UTC + 10 hours




Post new topic Reply to topic  [ 4 posts ] 
Author Message
PostPosted: Mon Mar 22, 2010 8:36 am 
Offline
Registered User
User avatar

Joined: Mon Mar 10, 2008 4:03 pm
Posts: 17662
Location: Australia
Garlic study raises hopes for rare brain cancer

Garlic may be used to treat brain cancers, The Times reported on September 1 2007. The newspaper reported that scientists had found that certain organic compounds in garlic kill tumours. The type of tumour in question, glioblastoma, tends to kill people soon after they are diagnosed.

The article continues that it will be several years until this finding can be used for the treatment of cancer. In the meantime, the researchers recommend making the most of garlic’s “potential cancer-preventing powers”, by peeling it and leaving for 15 minutes before cooking to release the enzyme that contains the “anti-cancer” compounds.

This study is based on research looking at the effects of garlic compounds on brain cancer cells grown in the laboratory. The Times story correctly includes some note of caution about the fact that therapies based on these findings are a long way off. The study did not assess whether eating garlic could prevent cancer, or the effects of garlic compounds in people with tumours; it only looked at brain tumour cells grown in the laboratory.

This study cannot tell us what benefits we might gain from eating garlic, and we certainly should not change our consumption of garlic based on this study.

Where did the story come from?

Dr Arabinda Das, and colleagues from the Medical University of South Carolina carried out this research. The study was funded in part by the National Cancer Institute and the National Institute of Neurological Disorders and Stroke. The study was published in the peer-reviewed medical journal: Cancer.

What kind of scientific study was this?

This was a laboratory study assessing the effects of garlic compounds on brain tumour cells.

The researchers grew human glioblastoma (a type of brain tumour) cells in the laboratory. They then treated some of these cells with increasing concentrations of three compounds found in garlic. Other cells which were not treated with these compounds were used as controls. They then looked at whether the treated and control cells survived. They also looked at what changes were happening in the cells that might explain how and why they lived or died.

http://www.peterboroughtoday.co.uk/news ... r_1_350013


Top
 Profile  
 
 Post subject:
PostPosted: Thu Apr 29, 2010 9:53 pm 
Offline
Registered User
User avatar

Joined: Mon Mar 10, 2008 4:03 pm
Posts: 17662
Location: Australia
Benefits of Garlic in Cancer

Health benefits of garlic are often reported. The most commonly known benefits of garlic are its potential role in heart disease and cancer. Read Benefits of Garlic in Heart Disease.

Benefits of Garlic: Cancer Prevention

Indeed, the first scientific report to study garlic and cancer was performed in the 1950s. Scientists injected allicin, an active ingredient from garlic, into mice suffering from cancer. Mice receiving the injection survived more than 6 months whereas those which did not receive the injection only survived 2 months.

Many studies showed that the organic ingredient of garlic, allyl sulfur, another active ingredient in garlic, are effective in inhibiting or preventing cancer development. Many observational studies in human being also investigated the association of using garlic and allyl sulfur and cancer. Out of the 37 studies, 28 studies showed evidence that garlic can prevent cancer. The evidence is particularly strong in prevention of prostate and stomach cancers. This particular study looking at the risk of stomach cancer was especially interesting. This study was conducted in China. Researchers found that smokers with high garlic intake have a relatively lower stomach cancer risk than smokers with low garlic intake.

A large-scale epidemiological Iowa Women's Health Study looked at the garlic consumption in 41,000 middle-aged women. Results showed that women who regularly consumed garlic had 35% lower risk of developing colon cancer.

It is thought that the allyl sulfur compounds in garlic prevent cancer by slowing or preventing the growth of the cancer tumor cells.

http://www.healthcastle.com/garlic-cancer.shtml


Top
 Profile  
 
 Post subject:
PostPosted: Thu Apr 29, 2010 10:00 pm 
Offline
Registered User
User avatar

Joined: Mon Mar 10, 2008 4:03 pm
Posts: 17662
Location: Australia
Garlic and Cancer Prevention: Questions and Answers

The information included in this fact sheet is not to be used as the basis for a health claim.

What is garlic?
Garlic is a vegetable (Allium sativum) that belongs to the Allium class of bulb-shaped plants, which also includes onions, chives, leeks, and scallions. Garlic is used for flavoring in cooking and is unique because of its high sulfur content. In addition to sulfur, garlic also contains arginine, oligosaccharides, flavonoids, and selenium, all of which may be beneficial to health (1).

The characteristic odor and flavor of garlic comes from sulfur compounds formed from allicin, the major precursor of garlic’s bioactive compounds, which are formed when garlic bulbs are chopped, crushed, or damaged (2). Bioactive compounds are defined as substances in foods or dietary supplements, other than those needed to meet basic nutritional needs, that are responsible for changes in health status.

What are the types of garlic preparations?

Garlic supplements can be classified into four groups: Garlic essential oil, garlic oil macerate, garlic powder, and garlic extract.

Garlic essential oil is obtained by passing steam through garlic. Commercially available garlic oil capsules generally contain vegetable oil, but only have a small amount of garlic essential oil because of its strong odor.

Garlic oil macerate products are made from encapsulated mixtures of whole garlic cloves ground into vegetable oil.

Garlic powder is produced by slicing or crushing garlic cloves, then drying and grinding them into powder. Garlic powder is used as a flavoring agent for condiments and food and is thought to retain the same ingredients as raw garlic.

Garlic extract is made from whole or sliced garlic cloves that are soaked in an alcohol solution (an extracting solution) for varying amounts of time. Powdered forms of the extract also are available (3, 4).

Do findings from population studies offer evidence that garlic may prevent cancer?

Several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas, and breast. Population studies are multidisciplinary studies of population groups that investigate the cause, incidence, or spread of a disease or examine the effect of health-related interventions, dietary and nutritional intakes, or environmental exposures. An analysis of data from seven population studies showed that the higher the amount of raw and cooked garlic consumed, the lower the risk of stomach and colorectal cancer (5).

The European Prospective Investigation into Cancer and Nutrition (EPIC) is an ongoing multinational study involving men and women from 10 different countries. This study is investigating the effects of nutrition on cancer. In the study, higher intakes of onion and garlic were associated with a reduced risk of intestinal cancer (6).

The Iowa Women’s Study is a large prospective study investigating whether diet, distribution of body fat, and other risk factors are related to cancer incidence in older women. Findings from the study showed a strong association between garlic consumption and colon cancer risk. Women who consumed the highest amounts of garlic had a 50 percent lower risk of cancer of the distal colon compared with women who had the lowest level of garlic consumption (7).

Several population studies conducted in China centered on garlic consumption and cancer risk. In one study, investigators found that frequent consumption of garlic and various types of onions and chives was associated with reduced risk of esophageal and stomach cancers, with greater risk reductions seen for higher levels of consumption (8). Similarly, in another study, the consumption of allium vegetables, especially garlic and onions, was linked to a reduced risk of stomach cancer (9). In a third study, greater intake of allium vegetables (more than 10 g per day vs. less than 2.2 g per day), particularly garlic and scallions, was associated with an approximately 50 percent reduction in prostate cancer risk (10).

Evidence also suggests that increased garlic consumption may reduce pancreatic cancer risk. A study conducted in the San Francisco Bay area found that pancreatic cancer risk was 54 percent lower in people who ate larger amounts of garlic compared with those who ate lower amounts (11).

In addition, a study in France found that increased garlic consumption was associated with a statistically significant reduction in breast cancer risk. After considering total calorie intake and other established risk factors, breast cancer risk was reduced in those consuming greater amounts of fiber, garlic, and onions (12).

Do findings from clinical trials offer evidence that garlic may prevent cancer?

Few clinical trials (research studies with people) have been done to examine the potential anticancer effects of garlic.

Three randomized clinical trials have evaluated the effect of garlic intake on gastric cancer risk. In one study, which involved over 5,000 Chinese men and women at high risk for stomach cancer, researchers compared the effects of taking a combination of 200 mg synthetic allitridum (an extract of garlic used as a medicine in China for over 3,000 years) daily and 100 micrograms selenium every other day with taking a placebo (an inactive substance or treatment that looks the same as, and is given the same way as, an active drug or treatment being tested) for 5 years. In the group that received allitridum and selenium, the risk for all tumors combined was reduced by 33 percent and the risk for stomach cancer was reduced by 52 percent in comparison with the group that received only the placebo (13).

In contrast, findings from another randomized trial involving individuals with precancerous stomach lesions found that garlic supplementation (800 mg garlic extract plus 4 mg steam-distilled garlic oil daily) did not improve the prevalence (number of existing cases) of precancerous gastric lesions or reduce the incidence (number of new cases) of gastric cancer (14).

A third randomized study in Japan compared the effects of daily high-dose (2.4 mL) and low-dose (0.16 mL) intake of aged-garlic extract after 6 and 12 months of use on individuals with colorectal adenomas (noncancerous tumors). At the end of 12 months, 67 percent of the low-intake group developed new adenomas compared with 47 percent in the high-intake group (15).

The results of a small, nonrandomized study indicate that the application of garlic extracts to some skin tumors may be beneficial. In the study, which involved 21 persons with basal cell carcinoma, the application of ajoene (a sulfurous chemical found in garlic) to the skin for 1 month markedly decreased the size of 17 tumors, increased tumor size in 3 patients, and resulted in no change in 1 other patient (16). Changes in tumor size ranged from an 88 percent reduction to a 69 percent increase, with an overall median reduction of 47 percent.

What are the current issues and controversies surrounding the use of garlic in cancer prevention?

Study limitations, including the accuracy of reporting the amounts and frequency of garlic consumed, and the inability to compare data from studies that used different garlic products and amounts make an overall conclusion about garlic and cancer prevention extremely difficult. Since many of the studies looking at garlic use and cancer prevention have used multi-ingredient products, it is unclear whether garlic alone or in combination with other nutritional components may have the greatest effect.

Well-designed dietary studies in humans using predetermined amounts of garlic (intervention studies) are needed to determine potentially effective intakes. Studies directly comparing various garlic preparations are also needed.

How might garlic act to prevent cancer?

Protective effects from garlic may arise from its antibacterial properties (17) or from its ability to block the formation of cancer-causing substances (18), halt the activation of cancer-causing substances (19), enhance DNA repair (20), reduce cell proliferation, or induce cell death (10).

How much garlic may be useful for cancer prevention?

The National Cancer Institute, part of the National Institutes of Health, does not recommend any dietary supplement for the prevention of cancer, but recognizes garlic as one of several vegetables with potential anticancer properties. Because all garlic preparations are not the same, it is difficult to determine the exact amount of garlic that may be needed to reduce cancer risk. Furthermore, the active compounds present in garlic may lose their effectiveness with time, handling, and processing. The World Health Organization’s (WHO) guidelines for general health promotion for adults is a daily dose of 2 to 5 g of fresh garlic (approximately one clove), 0.4 to 1.2 g of dried garlic powder, 2 to 5 mg of garlic oil, 300 to 1,000 mg of garlic extract, or other formulations that are equal to 2 to 5 mg of allicin.

What are the safety considerations?

Although garlic has been used safely in cooking, excessive consumption can cause some side effects, in addition to strong breath and body odors (4, 21). Garlic occasionally causes allergies that can range from mild irritation to potentially life-threatening problems. Ingestion of fresh garlic bulbs, extracts, or oil on an empty stomach may occasionally cause heartburn, nausea, vomiting, and diarrhea. Some animal and human studies suggest that garlic can lower blood sugar levels and increase insulin.

Garlic has been shown to interfere with several prescription drugs, especially the HIV medication saquinavir (brand names Invirase® and Fortovase®). Garlic can lower the serum levels of saquinavir by as much as 50 percent (22). Garlic also acts as a natural blood thinner and, thus, should be avoided by pregnant women, people about to undergo surgery, and people taking blood thinners, such as warfarin (brand name Coumadin®).

Garlic bulbs are sometimes contaminated with the bacterium Clostridium botulinum. C. botulinum can grow and produce botulinum toxin in garlic-in-oil products that are not refrigerated and do not contain antibacterial agents.

In addition, chemical burns, contact dermatitis, and bronchial asthma can occur when garlic is applied to the skin. Garlic should also be avoided by people who are prone to stomach conditions, such as ulcers, as it can exacerbate the condition or cause new ones (4).

http://www.cancer.gov/cancertopics/fact ... prevention


Top
 Profile  
 
 Post subject:
PostPosted: Thu Apr 29, 2010 10:04 pm 
Offline
Registered User
User avatar

Joined: Mon Mar 10, 2008 4:03 pm
Posts: 17662
Location: Australia
Science proves that garlic kills cancer cells

Here's the real story about this: people have been using chopped up garlic for hundreds of years to defeat surface tumors. Make a poultice of garlic and castor oil, paste it onto virtually any skin tumor, and the tumor will shrivel and die (or fall off) in a matter of days.

It's hardly news to naturopaths (but still shocking to Western doctors). But the real news here is that the active ingredient in garlic is being used intravenously. Researchers are binding allicin to an antibody that binds with tumor cells, thus delivering the cancer-busting allicin payload directly to the tumor. It is seemingly the perfect blend of herbs and Western medicine: a natural substance delivered to tumor cells via a Western-developed targeting system. In reality, though, you don't need the targeting at all: just eat (or drink) raw garlic.

Blend up some raw broccoli, garlic juice, onions and ginger. If you can stand the taste, it's one of the most potent anti-cancer concoctions anywhere -- and the ingredients are available at your local grocery store. If you want even more cancer-busting power, take a few drops of graviola tincture every hour. Recommended reading: Eat To Beat Cancer.

http://www.naturalnews.com/000146.html


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 4 posts ] 

All times are UTC + 10 hours


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
cron
Powered by phpBB® Forum Software © phpBB Group
[ Time : 0.101s | 11 Queries | GZIP : Off ]