Garlic power Sure, you know garlic and onions are good for you. But with their sometimes-overpowering flavor, the last thing you'd probably expect them to help is your stomach. Which just goes to show you that Mother Nature still has some surprises up her sleeve. In a recent study, researchers examined the frequency questionnaires of more than 520,000 individuals in 10 European countries for six and a half years. They found that eating lots of fresh garlic and onions (10 grams a day) could lower your risk of developing stomach cancer by 30 percent. This study used data collected from the European Prospective Investigation into Cancer and Nutrition (EPIC). the largest cohort study ever undertaken on the connection between fruit and vegetable intake and the incidence of stomach cancer. And while we're talking about garlic's cancer-fighting abilities, take a look at the results from another study, conducted by researchers at the University of Rome. They found that water-soluble garlic compounds could possibly halt or slow liver cancer in laboratory experiments. This is noteworthy because although several compounds from garlic have already been tagged as having anti-cancer properties, including allicin and diallyl disulfide (DADS), they have been shown to kill healthy human cells in addition to cancer cells. Water-soluble extracts, however, appear to be selective to cancer cells. The compounds have a higher bioavailability and appear to have the ability to enter the bloodstream and to reach target organs. Oil-soluble compounds, on the other hand, are highly unstable and break down quickly once ingested. In addition, since the cancer cells used in the experiment were known to be resistant to treatment, researchers say the results of the study suggest that water-soluble garlic extracts may be effective against other forms of cancer as well.
A powerhouse
Q: What can you tell me about Nattokinase? JVW: Nattokinase is a powerful enzyme isolated from boiled and fermented soybeans, a food which the Japanese call natto. The Japanese have eaten natto for centuries to promote good cardiovascular health. In more than 15 studies (including two human trials) nattokinase has been shown to prevent and dissolve blood clots and may also help prevent hardened arteries, heart attack, stroke, angina, and senility. Nattokinase prevents plaque buildup, thus improving circulation. This in turn improves your overall health by boosting the supply of oxygen and nutrients throughout your body's cells.
What is...allicin and diallyl disulfide?
Allicin is the substance that gives garlic its aroma and flavor. Diallyl disulfide is a derivative of allicin.
Sources:
"Garlic, Onions Could Protect Against Stomach Cancer" NutraIngredients (www.nutraingredients.com), 5/16/06
"Garlic Compounds May Stop Live Cancer Growth," NutraIngredients (www.nutraingredients.com), 5/04/06
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