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Garlic may counter act key cancer process

Dr. Monica Gavin - Sunday, April 04, 2010
Nitrosation is a cellular process in which substances in foods and the water are converted into cancer-causing compounds. Earl H. Harrison, from Ohio State University and colleagues developed a new urine test that measures for compounds related to cancer risk while detecting the levels of N-nitrosoproline and N-acetyl-S-allylcysteine, compounds abundantly present in garlic. The team found that the greater the markers of garlic compounds, the less strongly they found the marker for cancer risk. Writing that “3 to 5 grams of garlic supplements inhibited [Nitrosoproline] NPRO [excretion],” a key marker of nitrosation, the researchers observe that: “It is possible that allyl sulfur compounds found in garlic may inhibit nitrosation in humans.” Posted on 2010-03-22 06:00:00 in Cancer | Functional Foods
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