EXTRACT OF GARLIC (ALLIUM SATIVUM) IN CANCER CHEMOPREVENTION

Abstract

Introduction. Garlic (Allium sativum) is believed to have been originated from Central Asia over 6,000 years ago, but has spread to almost everywhere long time ago. Garlic is the edible bulb of the lily family, Liliaceae. It is a relative of the onion and leek, and other related species containing the aromatic sulfur-based compounds, which contribute to the characteristic odor and taste, as well as garlic’s beneficial healing effects [1]. Garlic is a common food for flavor and spice, and has been traditionally popular with strong folkloric awareness. The use of garlic as a food and medicine dates back to prehistoric time. Garlic was used as an antiseptic for wounds during World War II since penicillin and sulfa drugs were scarce [2]. Garlic thus acquired a reputation in the folklore of many cultures over the centuries as a formidable prophylactic and therapeutic medicinal agent. Many favorable experimental and clinical effects of the consumption of garlic preparations, including garlic extract, have been reported. Even today the medicinal use of garlic is widespread and growing. Modern scientific research suggested strong correlations between taking garlic as a food or dietary supplement, and a variety of health benefits. It is a remarkable plant, which has multiple beneficial effects. A number of studies have demonstrated the chemopreventive activity of garlic by using different garlic preparations including fresh garlic extract, aged garlic, garlic