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1. 9/10/01 HerbMed on GARLIC
   
   
2. 10/27/01 Garlic People's Pharmacy Herb Library
   
   
3. 8/26/01 TITLE: A historical perspective on garlic and cancer. AUTHOR: Milner JA SOURCE: J Nutr; 131(3s):1027S-31S 2001 UI: 21136677 The anticarcinogenic potential of garlic can be influenced by several dietary components including specific fatty acids, selenium, and vitamin A. Since garlic and its constituents can suppress carcinogen formation, carcinogen bioactivation, and tumor proliferation it is imperative that biomarkers be established to identify which individuals might benefit most and what intakes can occur with ill consequences
   
   
4. 9/10/01 TITLE: Enhanced immunocompetence by garlic: role in bladder cancer and other malignancies. AUTHOR: Lamm DL, Riggs DR SOURCE: J Nutr; 131(3s):1067S-70S 2001 UI: 21136685 Of the many beneficial actions of garlic, inhibition of the growth of cancer is perhaps the most remarkable. Our previous animal studies demonstrated that aged garlic extract was highly effective, and unlike the approved immunotherapy for human bladder cancer, bacillus Calmette--Guerin (BCG), garlic was effective when added to the diet
   
   
5. 9/10/01 TITLE: Garlic and cancer: a critical review of the epidemiologic literature SOURCE: J Nutr; 131(3s):1032S-40S 2001 UI: 21136678 AUTHOR: Fleischauer AT, Arab L Animal and in vitro studies provide evidence of an anticarcinogenic effect of active ingredients in garlic. This review of the epidemiologic literature on garlic consumption addresses cancers of the stomach, colon, head and neck, lung, breast and prostate. Nineteen studies reported relative risk estimates for garlic consumption and cancer incidence. Site-specific case-control studies of stomach and colorectal cancer, in which multiple reports were available, suggest a protective effect of high intake of raw and/or cooked garlic. Cohort studies confirm this inverse association for colorectal cancer
   
   
6. 9/10/01 TITLE: Cancer prevention by organosulfur compounds from garlic and onion. AUTHOR: Fukushima S, Takada N, Hori T, Wanibuchi H SOURCE: J Cell Biochem Suppl; 27:100-5 1997 UI: 98253424 Inhibitory potential for colon and renal carcinogenesis was observed in rats treated with diallyl disulfide. Thus, the results indicate that some OSCs exert chemopreventive effects on chemical carcinogenesis
   
   
7. 10/2/01 Organosulfur compounds from Allium and the chemoprevention of cancer Le Bon AM, Siess MH. Drug Metabol Drug Interact 2000;17(1-4):51-79 Allium extracts have inhibitory effects on carcinogenesis in animals. These inhibitory effects are supported by many diverse mechanisms, including inhibition of carcinogen formation, modulation of carcinogen metabolism, inhibition of mutagenesis and genotoxicity, inhibition of cell proliferation and increase of apoptosis, inhibition of angiogenesis, and immune system enhancement
   
   
8. 9/10/01 TITLE: Chemoprotective effects of aged garlic extract on the phase of colon carcinogenesis (Meeting abstract). SOURCE: Proc Annu Meet Am Assoc Cancer Res; 37:1871 1996 UI: 97604938 AUTHOR: Uda N, McKee K, Velasco MA, Montoya RG, Woods C, Wargovich MJ An aged-processed aqueous ethanol garlic extract (GE), developed for human use, was evaluated for chemopreventive efficacy on azoxymethane(AOM)-induced aberrant crypt foci during the initiation and post-initiation phase . In the initiation study we found GE to significantly inhibit ACF in a dose-related fashion. The post-initiation study revealed an inhibition of only ACF containing one and two crypts per focus, but larger ACF were not affected. There results suggest that GE modulates ACF predominantly by modulating the metabolism of AOM during initiation.
   
   
9. 9/10/01 TITLE: Low doses of diallyl disulfide, a compound derived from garlic, increase tissue activities of quinone reductase and glutathione transferase in the gastrointestinal tract of the rat. SOURCE: Nutr Cancer; 34(1):42-8 1999 UI: 99382812 AUTHOR: Munday R, Munday CM In these organs, significant increases in QR activity were observed at a dose of only 0.3 mg/kg/day. Such a dose level is close to that which may be achieved through human consumption of garlic, suggesting that induction of phase II enzymes may contribute to the protection that is afforded by this vegetable against cancer of the gastrointestinal tract in humans
   
   

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