Milner J A
Nutrition Department, Pennsylvania State University, University Park 16802, USA.
Nutr Rev. 1996 Nov;54(11 Pt 2):S82-6. doi: 10.1111/j.1753-4887.1996.tb03823.x.
Overall, several investigations indicate that garlic and its organic allyl sulfur components inhibit the cancer process. Furthermore, these studies reveal that the benefits of garlic are not limited to a specific species, a particular tissue, or a specific carcinogen. Finally, odor is not a prerequisite for the protection provided by garlic against the initiation of chemical carcinogenesis. Although the water-soluble compound S-allyl cysteine is effective in reducing the risk of chemically induced tumors in experimental animals, it has no effect on established tumors. However, oil-soluble compounds such as diallyl disulfide are effective in reducing the proliferation of neoplasms. Although the evidence supports the benefits of garlic, additional evidence is needed to determine the quantity needed by humans to minimize cancer risk.
总体而言，多项研究表明大蒜及其有机烯丙基硫成分可抑制癌症进程。此外，这些研究还表明大蒜的益处并不局限于特定物种、特定组织或特定致癌物。最后，气味并非大蒜预防化学致癌作用起始所必需的条件。虽然水溶性化合物S-烯丙基半胱氨酸在降低实验动物化学诱导肿瘤风险方面有效，但对已形成的肿瘤并无作用。然而，油溶性化合物如二烯丙基二硫化物在减少肿瘤增殖方面有效。尽管有证据支持大蒜的益处，但仍需要更多证据来确定人类为将癌症风险降至最低所需的摄入量。
