Garlic Found to Kill Brain Cancer Cells

All three compounds demonstrated efficacy in eradicating brain cancer cells, but DATS was shown to be the most effective. The study will be published in the September 2007 issue of the American Cancer Society's journal, Cancer.

Cancer cells have a high metabolism and require a lot of energy for rapid growth. In this study, garlic compounds generated reactive oxygen species in brain cancer cells, in effect, gorging them to death with activation of multiple death cascades.

"This research highlights the great promise of plant-originated compounds as natural medicine for controlling the malignant growth of human brain tumor cells,” Dr. Ray said. "More studies are needed in animal models of brain tumors before application of this therapeutic strategy to brain tumor patients.”

The investigators are optimistic about the possible applications of their discovery to patient care. "Our basic studies will eventually be translated to clinics for patient care. We may have to wait several years before its application to humans, but the significance of this discovery is enormous,” noted Naren Banik, Ph.D., a MUSC neurosciences/neurology professor and co- investigator of the study. "The benefits from this research to brain cancer patients will bring great satisfaction to researchers and clinicians who are trying to find a successful treatment for this devastating cancer.”

Garlic-derived organosulfur compounds are small molecules that would not necessarily require complex methods of delivery for treating brain tumor patients, according to the researchers, and their natural origin is probably better for the human body than synthetic treatment alternatives.

To take advantage of any potential anti-cancer benefits from garlic now, certain rules apply. Dr. Ray noted that to cut and peel a piece of fresh garlic and let it sit for 15 minutes before eating or cooking it. This time allows for the release of an enzyme (allinase) that produces the anti-cancer compounds. However, eating too much garlic can cause diarrhea, allergies, and internal bleeding, so it is important to monitor garlic consumption.


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