Przeciwnowotworowe własności czosnku

*Krzysztof Marciniec¹, Barbara Włodarczyk-Marciniec²

Summary
Garlic has a long history as a popular spice added to several preparations as well as medicinal plant. Epidemiological and laboratory studies have shown that garlic consumption reduces cancer incidences in the stomach, colon, mammary, cervical etc. The anticancer properties of garlic can be attributed to the sulfur compounds present in, or generate from garlic. Although garlic produces more than 20 kinds of organosulfur compounds from a few sulfur-containing amino acids e.g. allicin, diallyl disulfide, diallyl trisulfide, ajoenes. Allyl sulfur compounds are the major active constituens found in crushed garlic. Research has revealed that garlic and its lipid- or water soluble components have many pharmacologic properties; however, studies also demonstrate that heating has negative influence on these beneficial effects.
The present paper reviews the biological functions of garlic in the limited study field of its anticancer effect. Before describing those effect we will discuss briefly some characteristic of garlic e.g. composition of fresh garlic and its chemistry.

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