Garlic contains organo- sulfur compounds that are very effective in destroying the cells of a deadly brain tumor called glioblastomas. It is mentioned in the journal “Cancer” that three organo- sulfur compounds in garlic – DADS, DATS and DAS – have proven efficiency in eradicating brain cells, and DATS is the most effective.
This highlights the fact that plant- originated compounds can be natural medicine for controlling the growth of brain tumor cells. Furthermore, levels of osteoarthritis are lower in women whose diets are rich in allium vegetables, for example leeks, garlic, onions and shallots.
A study by a team at King’s College London not only highlighted the impact of diet on osteoarthritis, but it also revealed the potential for using compounds found in garlic to find treatment for the condition. The long- term study demonstrated that signs of osteoarthritis in the hip joint are lower in those whose diet included plenty of vegetables and fruits, especially alliums such as garlic.
In addition, a compound in garlic called Diallyl sulfide is found significantly more effective than many popular antibiotics in fighting Campylobacter bacterium, which is one of the most common causes of intestinal infections. This compound has thus the potential to reduce disease- causing bacteria in our food and in the environment.
Diallyl trisulfide that exists in garlic can protect the heart after a heart attack and during cardiac surgery, and it could be used as a treatment for heart failure. After four months of research, researchers at Ankara University concluded that garlic extract supplementation strengthens blood antioxidant potential, causes significant reduction in diastolic and systolic blood pressures and improves blood lipid profile.
This means garlic extract supplements can reduce blood pressure in patients with hypertension and high cholesterol. Another health benefit of garlic is that it is related to a decreased risk of prostate cancer.