[iko (OP)]

This is great news from China:
garlic was supposed to PREVENT
stomach cancer in the long run...
So this is much more than expected!
(can you all read Chinese?)

[Effect of local application of allicinvia gastroscopy on cell proliferation and apoptosis of progressive gastric carcinoma]
[Article in Chinese]

Zhang ZD, Li Y, Jiao ZK, et al .
Department of General Surgery, Fourth Affiliated Hospital of Hebei Medical University, Shijiazhuang.

OBJECTIVE: To study the effects of local application of allicin via gastroscopy on progressive gastric carcinoma, and to investigate its possible mechanisms. METHODS: Eighty patients with progressive gastric adenocarcinoma, whose diagnosis was confirmed by gastroscopy and pathological examination, were assigned to 2 groups, 40 in each group. Forty-eight hours before operation, allicin was infused via gastroscopy to the lesion region of patients in the allicin group, and normal saline was infused instead to those in the control group. The gastric carcinoma tissue gotten from gastrectomy was taken to determine the percentage of cells in various cell cycle phases ( G0/ G1, S and G2/M), the cell apoptosis rate, proliferation index value and apoptosis related gene protein such as Fas, Bax and Bcl-2 by flow cytometry. RESULTS: In the allicin group, the cell apoptosis rate was 9.60 +/- 1.52%, the percentage of cell in G0/G1 phase was 72.12 +/- 8.35%, in G2/M phase 9.54 +/- 3.20%, and PI 27.80 +/- 8.35, while in the control group, the corresponding data was 2.20 +/- 0.58%, 69.56 +/- 5.15%, 13.20 +/- 3.05%, and 30.40 +/- 5.15, respectively, and significant difference in all the 4 indexes could be found between the two groups (P < 0.05, P < 0.01). Moreover, allicin showed effects in up-regulating the protein expressions of apoptosis promoting gene Bax and apoptosis initiating gene Fas (P < 0.05, P < 0.01), and down-regulating that of anti-apoptosis gene Bcl-2 (P < 0.05).
CONCLUSION: Local application of allicin via gastroscopy can inhibit the cell growth and proliferation of progressive gastric carcinoma, and can also promote gastric carcinoma cell apoptosis.

Zhongguo Zhong Xi Yi Jie He Za Zhi. 2008 Feb;28(2):108-10.

       

http://whatscookingamerica.net/CynthiaPineda/Garlic/GarlicCloves.JPG
http://www.3dchem.com/imagesofmolecules/Allicin.jpg

[Karen W.]

WOW!! That is really good news in that study and do you think it will become a treatment? How many more studies do they have to use to impact the medical treatment as far as becoming a viable recommended treatment?

[iko (OP)]

WOW!! That is really good news in that study and do you think it will become a treatment? How many more studies do they have to use to impact the medical treatment as far as becoming a viable recommended treatment?

Hi Karen,

I think this is just a start: further studies are needed...
Well, talking about such a simple substance like allicin,
this is great news indeed!
Take care

ikoD

[Karen W.]

Thanks IKO.. You too!

[iko (OP)]

From Mendoza, Argentina, and Madison, Wisconsin USA,
a cooperation study to demonstrate that some medical
properties of garlic are preserved after short cooking
of the crushed cloves:

http://www.globalherbalsupplies.com/herb_information/images/garlic1.jpg

Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content.

Cavagnaro PF, Camargo A, Galmarini CR, Simon PW.
INTA - EEA La Consulta and CONICET, INTA, EEA La Consulta CC8, San Carlos, Mendoza (5567), Argentina.

The raw form of garlic and some of its preparations are widely recognized as antiplatelet agents that may contribute to the prevention of cardiovascular disease. Herein, we examined the in-vitro antiaggregatory activity (IVAA) of human blood platelets induced by extracts of garlic samples that were previously heated (in the form of crushed versus uncrushed cloves) using different cooking methods and intensities. The concentrations of allicin and pyruvate, two predictors of antiplatelet strength, were also monitored. Oven-heating at 200 degrees C or immersing in boiling water for 3 min or less did not affect the ability of garlic to inhibit platelet aggregation (as compared to raw garlic), whereas heating for 6 min completely suppressed IVAA in uncrushed, but not in previously crushed, samples. The latter samples had reduced, yet significant, antiplatelet activity. Prolonged incubation (more than 10 min) at these temperatures completely suppressed IVAA. Microwaved garlic had no effect on platelet aggregation. However, increasing the concentration of garlic juice in the aggregation reaction had a positive IVAA dose response in crushed, but not in uncrushed, microwaved samples. The addition of raw garlic juice to microwaved uncrushed garlic restored a full complement of antiplatelet activity that was completely lost without the garlic addition. Garlic-induced IVAA was always associated with allicin and pyruvate levels.
Our results suggest that (1) allicin and thiosulfinates are responsible for the IVAA response, (2) crushing garlic before moderate cooking can reduce the loss of activity, and (3) the partial loss of antithrombotic effect in crushed-cooked garlic may be compensated by increasing the amount consumed.

J Agric Food Chem. 2007 Feb 21;55(4):1280-8. Epub 2007 Jan 27.

free access online:   http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i04/abs/jf062587s.html

[shalmedsimm]

Garlic is known as nature wonder drug. It has got all the antibiotic, antiviral and anti-fungal characteristics.

[smart]

Exciting stuff. 
I'm looking forward to take garlic supplements in order to manage hypertension.
Here's a study I found which review the clinical relevance of garlic in lowering blood pressure:

Abstract

Garlic supplements have shown promise in the treatment of uncontrolled hypertension, lowering blood pressure (BP) by about 10 mmHg systolic and 8 mmHg diastolic, similar to standard BP medication. Aged garlic extract, which contains S-allylcysteine as the bioactive sulfur compound, in particular is standardizable and highly tolerable, with little or no known harmful interaction when taken with other BP-reducing or blood-thinning medication. Here we describe biologically plausible mechanisms of garlic’s BP-lowering effect. Garlic-derived polysulfides stimulate the production of the vascular gasotransmitter hydrogen sulfide (H2S) and enhance the regulation of endothelial nitric oxide (NO), which induce smooth muscle cell relaxation, vasodilation, and BP reduction. Several dietary and genetic factors influence the efficiency of the H2S and NO signaling pathways and may contribute to the development of hypertension. Sulfur deficiency might play a part in the etiology of hypertension, and could be alleviated with supplementation of organosulfur compounds derived from garlic.

Potential of garlic (Allium sativum) in lowering high blood pressure: mechanisms of action and clinical relevance - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4266250

[smart]

My blood pressure dropped significantly since i use the following medicinal supplements on a daily basis:

• Vitamin D (1000 UI/day)
• Apple cider vinegar (2 times/day)
• Garlic (5 mg/day)

[smart]

Garlic may help to reduce atherogenic plaques formation, a probable cause of essential hypertension.

See: https://www.ncbi.nlm.nih.gov/pubmed/9263259

[winwin]

Due to the medical effects, garlic has been used for centuries to treat everything from skin diseases to parasites. Yeast and fungal infections, especially Candida overgrowth, are examples. However, I think this ingredient may work better for internal infections, for examples, coughing and candidiasis. I have had jock itch- one kind of fungal skin infections. Many people suggested washing the area with warm water or applying garlic paste. I tried them all but nothing helped. Garlic did burn and irritate the sensitive skin. 

[rearly46]

Garlic:
Garlic has natural forming antibacterial compounds that have been used time and time again through history to help with natural remedies. Allicin, one of nature’s most potent antibiotics, can ward off bacteria that could otherwise damage your cellular structure and your body as a whole. Garlic’s natural sulfur compounds, such as thiacremonone, have skin drying agents to prevent oil build up but more relevant sulfur is a great anti-inflammatory.

<<<<< MOD EDIT: COMMERCIAL SPAM REMOVED>>>>>

Garlic (like Turmeric) is one of the hidden gems to everlasting health.

[smart]

garlic is the best bro! 

[Nika2003]

I really like garlic. This is a wonderful product. Aphrodisiac, currency, food, medicine, repellent against vampires - garlic has many uses for centuries.
Garlic contains vitamins C and B6, manganese, selenium and other antioxidants (especially allicin).
I also read that garlic can be effective against high blood pressure, cardiovascular diseases, cholesterol, colds and certain types of cancer.
Garlic can lower cholesterol. I'm interested in this question. Maybe someone knows the information.
I also think that garlic prevents garlic from catching colds.
Perhaps for these reasons, experts say that the best way to get your garlic from fresh cloves, although there may be several "side effects" of eating. Skull breathing is probably the worst, but some people suffer from indigestion after eating fresh garlic.
A less stinky and simpler stomach alternative may be black garlic that is "aged" with intense heat and humidity for 10 days, turning the bulbs into black and presumably giving the alley a sweeter, more acidic taste with jelly-like consistency. This aging process relieves garlic of its sharp, irritating properties, but the benefits remain.
 Studies link this method of nutrition, which emphasizes products, legumes, grains, and healthy oils with a small amount of fish and meat - to improve the quality of life, reduce the risk of chronic diseases and improve brain health in the elderly.
I use garlic in a variety of recipes. You can use it to flavor a healthy dish without adding salt. Just be sure to use fresh garlic instead of garlic salt, which will raise the sodium level.
Choose the freshest bulbs. Look for chubby bulbs with dense skin that does not wear out, loose, dried or moldy. Germination is also a sign of age. I know that the younger the garlic, the higher the concentration of its active ingredients. Although garlic can be stored for several months, but it is best to eat it for a week.
I hope this is interesting to someone.

[stephensam]

Garlic contained wonderful medicine properties, it is useful to cure many things, Especially it will wave off the Digestion related problem. It has effects to cure some other health issues such as heart problem, blood pressure, cancer-related issues and etc...