MEGA GARLIC 1000mg. with 500mg. Parsley

A diet rich in garlic, shallots and onions may cut the risk of prostate cancer in half, according to a study.

The study, appearing this week in the Journal of the National Cancer Institute, is based on interviews with 238 men with prostate cancer and 471 men who were free of the disease.

Men in the study, all residents of Shanghai, China, were asked how frequently they ate 122 food items.
The results showed that those who ate more than a third of an ounce (nine grams) a day from the allium food group were about 50 percent less likely to have prostate cancer than those who ate less of the foods. The allium food group includes garlic, scallions, chives, leeks and onions.

Scallions seemed to be the most protective. According to the study, men who ate about a tenth of an ounce or more a day of scallions reduced their prostate cancer risk by about 70 percent. For garlic consumption of the same amount, the prostate cancer risk was reduced by about 53 percent.

"The reduced risk of prostate cancer associated with allium vegetables was independent of body size, intake of other foods and total calorie intake and was more pronounced for men with localized than with advanced prostate cancer," the study authors reported.
The authors acknowledged that there were "several potential limitations" to the study, including its dependence on self-reported food consumption data.

The study was conducted by researchers at the National Cancer Institute, one of the National Institutes of Health, and at the Shanghai Cancer Institute in Shanghai, China.

Prevention of Hypercholesterolemic Atherosclerosis by Garlic, an Antixoidant.

Prasad K, Mantha SV, Kalra J, Lee P

Departments of Physiology, University of Saskatchewan, Saskatoon, Saskatchewan, Canada

BACKGROUND: Investigations of the effects of high cholesterol diet in the presence and absence of garlic on the genesis of atherosclerosis, the blood lipid profile, aortic tissue lipid peroxidation product malondialdehyde, chemiluminescence, a marker for antioxidant reserve and activity of antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase were made in rabbits. METHODS AND RESULTS: Four groups of 10 rabbits each were studied: group 1 was given regular rabbit chow, group 2 was given rabbit chow diet supplemented with garlic powder (300 mg twice daily orally), group 3 was given 1% cholesterol diet, group 4 was given 1% cholesterol diet supplemented with garlic powder (300 mg twice daily orally).

Blood concentration of triglyceride, total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and very low-density lipoprotein cholesterol were measured before and after 4 and 10 weeks of experimental diets. The aorta was removed at the end of protocol (10 weeks) for assessment of atherosclerotic changes (gross and microscopic), malondialdehyde concentration, chemiluminescence, and activity of antioxidant enzymes.

Total cholesterol, low density-lipoprotein cholesterol and ratio of low-density lipoprotein cholesterol/high-density lipoprotein cholesterol and ratio of low-density lipoprotein cholesterol/high-density lipoprotein cholesterol increaserd in group 3 and 4; the increase was smaller in group 4 than in in group 3 although not significant. Serum high-density lipoprotein cholesterol decreased to a similar extent in groups 3 and 4. Serum triglyceride and very low-density lipoprotein cholesterol remained unchanged in group 3 but increased in group 4.

These values were significantly higher than those in group 1. Garlic in rabbits with control diet decreased the levels of triglyceride and very low density lipoprotein but did not affect the levels of total cholesterol, low-density lipoprotein cholesterol, and high-density lipoprotein cholesterol and the ratio of low-density lipoprotein cholesterol/high-density lipoprotein cholesterol. There was an increase in aortic tissue malondialdehyde, chemiluminescence, and activities of catalase and glutathione peroxidase in group 3 compared with those in group 1. Levels of aortic malondialdehyde, chemiluminescence, catalase, and glutathione peroxidase were lower in group 4 compared with group 3; however, values for malondialdehyde and chemiluminescence were lower and that of catalase and glutathione peroxidase were higher in group 4 compared with group 1. Superoxide dismutase activity was similar in all the four groups.

Malondialdehyde, chemiluminescence, and activity of catalase of aortic tissue decreased while activity of glutathione peroxidase increased in group 2. Atherosclerotic changes were lower in group 4 compared with group 3. Histologic changes were practically similar in groups 3 and 4. CONCLUSIONS: Increased levels of malondialdehyde, chemiluminescence, and antioxidant enzymes associated with development of atherosclerosis suggests a role for oxygen free radicals in the pathogenesis of hypercholesterolemic atherosclerosis. The protection afforded by garlic was associated with decrease in aortic malondialdehyde and chemiluminescence inspite of no change in serum cholesterol. These findings suggest that oxygen free radicals are involved in the genesis and maintenance of hypercholesterolemic atherosclerosis and that use of garlic can be useful in preventing the development of hypercholesterolemic atherosclerosis.

PMID: 10684472