Allicin (diallyl thiosulfinate) is the best-known biologically active component in freshly crushed garlic extract. We developed a novel, simple method to isolate active allicin, which yielded a stable compound in…
Key Points 1. Research during the past decade has provided a wealth of evidence that links garlic intake and its associated sulfur compounds as an important deterrent to cancer. 2.…
The incidence of cancer is rising in almost all parts of the world because of changes in the environment, changes in life style and food habits as well as due…
Garlic and garlic-derived compounds reduce the development of mammary cancer in animals and suppress the growth of human breast cancer cells in culture. Oil-soluble compounds derived from garlic, such as…