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Cited by 202

The DOI matches its Crossref record.

Garlic: Its Anticarcinogenic and Antitumorigenic Properties

Milner, John A.·2009·Nutrition Reviews
DOI 10.1111/j.1753-4887.1996.tb03823.x
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Abstract

Overall, several investigations indicate that garlic and its organic allyl sulfur components inhibit the cancer process. Furthermore, these studies reveal that the benefits of garlic are not limited to a specific species, a particular tissue, or a specific carcinogen. Finally, odor is not a prerequisite for the protection provided by garlic against the initiation of chemical carcinogenesis. Although the water-soluble compound S-allyl cysteine is effective in reducing the risk of chemically induced tumors in experimental animals, it has no effect on established tumors. However, oil-soluble compounds such as diallyl disulfide are effective in reducing the proliferation of neoplasms. Although the evidence supports the benefits of garlic, additional evidence is needed to determine the quantity needed by humans to minimize cancer risk.

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Metadata

Authors
Milner, J. A.
Venue
Nutrition Reviews
Publisher
Oxford University Press (OUP)
Published
2009-04-27
Volume
54
Issue
11
Pages
S82-S86
ISSN
  • 0029-6643 (ISSN-L)
  • 1753-4887
DOI
10.1111/j.1753-4887.1996.tb03823.x
OpenAlex
W1981366899
Cited by
202
References
0
FWCI
14.74
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Garlic: Its Anticarcinogenic and Antitumorigenic Properties. https://app.cochat.ai/papers/10.1111/j.1753-4887.1996.tb03823.x
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Milner, J. A. (2009). Garlic: Its Anticarcinogenic and Antitumorigenic Properties. Nutrition Reviews. https://doi.org/10.1111/j.1753-4887.1996.tb03823.x

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.