Study: Garlic Compounds Tackle Brain Cancer Cells, Prevent Future Growth

A group of researchers found that certain organo-sulfur compounds in garlic can in fact kill brain cancer cells (in a lab) without disturbing healthy cells.

Study Specifics Summarized

Researchers at Medical University of South Carolina teamed up for an in vitro (culture) analysis of what three natural garlic compounds can do to brain cancer cells, specifically glioblastoma, the fastest growing brain cancer tumor common to adults.

Two types of glioblastoma cancer cells were cultured, and three sulfur compounds from garlic were administered into the culture.

The compounds were:

• Diallyl sulfide (DAS)
• Diallyl disulfide (DADS)
• Diallyl trisulfide (DATS)

All three provided cytotoxic (cancer killing) effects, especially DATS, which “induced cell death via reactive oxygen species (ROS) production and a mitochondria-mediated pathway.”

The researchers observed a surge in the production of reactive molecules that initiated the cell death process. This cell death was influenced by multiple internal pathways, including a stress-related pathway and another associated with calcium levels inside the cells.

Furthermore, while the protective mechanisms within the cells were suppressed, the harmful processes were amplified, leading to a significant death of the cancer cells.

The researchers ultimately concluded that garlic compounds have a potent effect on brain cancer cells, driving them towards self-destruction by generating harmful molecules and triggering specific internal pathways. This study underscores the potential therapeutic benefits of garlic in the fight against brain cancer.

Interestingly, what’s implied from the background of the study abstract is that the protection against carcinogenesis provided by these garlic sulfur compounds was already known. The researchers were attempting to determine the mechanics of how these compounds were so protective.

Here’s the full text study.

It’s recommended that one peels open garlic cloves and exposes them to air for 15 minutes or so to release those compounds. Some even say crush them for more exposure, then consume them raw to get the full benefits of garlic.