Garlic Central News

Research presented to the American Association for Cancer Research suggests that garlic could inhibit the suspected carcinogen PhIP.

PhIP is released when meat or other high protein foods are cooked at high temperatures. When chemically active, PhIP is believed to be linked with cancer, especially breast cancer.

The new research found that diallyl sulphide, derived from garlic, inhibited the PhIP enzyme from becoming carcinogenic in laboratory tests.

For the technically minded, the research is titled: "Diallyl Sulfide Antagonizes PhIP Induced Alterations in the Expression of Phase I and Phase II Metabolizing Enzymes in Human Breast Epithelial Cells".