For centuries garlic has been known for its therapeutic role. Originating in central Asia over 6,000 years ago garlic has been used in Chinese medicine, Indian remedies, and even ancient Egyptian times where pyramid workers used it for stamina.  Today, we know garlic for causing stench-lasting breath and the potential to scare off vampires, but another use is becoming just as well-known, cancer prevention. Nutrition researchers are finding that garlic and different types of garlic extracts inhibit biological factors associated with cancer progression, while enhancing enzymatic reactions for slowing and destroying cancer growth. For example, nuclear factor kappa-beta (NF-kappaB) is a protein complex known for controlling DNA transcription and stimulating programmed cell death (also referred to as apoptosis). Many sulfur containing compounds in garlic can stimulate NF-kappaB and increase apoptosis. Thiacremone, a sulfurcompound isolated from garlic was tested on NF-kappaB activity to determine if more colon cancer cells were killed or the growth could be slowed. The results were dose-dependant, the more thiacremone extract the higher level of NF-kappaB activity. Furthermore, other immune mediators were targeted which suppressed anti-apoptotic and inflammatory genes. This suggests garlic and its many components can control gene expression within cancerous cells.

Raw garlic, roasted garlic, garlic powder, and lightly stir-fried garlic can be healthful options to lower cancer risk. Plus it makes for tastier food.

Joseph Gonzales, R.D., is a dietician for The Cancer Project in Washington D.C.  He holds a Bachelor of Science in Nutrition from Bastyr University.