Garlic

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Garlic Health Benefits, Safety

 

Although garlic may not always bring good luck, protect against evil

or ward off vampires, it is guaranteed to transform any meal into a

bold, aromatic and healthy culinary experience.

 

Fresh, dried and powdered garlic are available in markets throughout

the year, however, fresh varieties from California are in season

from June through December.

 

http://whfoods.org/genpage.php?tname=foodspice & dbid=60#safetyissues

 

 

Garlic is arranged in a head, called the " bulb, " averaging about 2

inches in height and diameter consisting of numerous small separate

cloves. Both the cloves and the entire bulb are encased in paper-

like sheathes that can be white, off-white or pinkish. Although

garlic cloves have a firm texture, they can be easily cut or

crushed. The taste of garlic is like no other-it hits the palate

with a hot pungency that is shadowed by a very subtle background

sweetness. While elephant garlic has larger cloves, it is more

closely related to the leek and therefore does not offer the full

health benefits of regular garlic.

 

 

Health Benefits

Safety

Nutritional Profile

 

 

Whole books have been written about garlic, an herb affectionately

called " the stinking rose " in light of its numerous therapeutic

benefits. A member of the lily or Allium family, which also includes

onions, garlic is rich in a variety of powerful sulfur-containing

compounds including thiosulfinates (of which the best known compound

is allicin), sulfoxides (among which the best known compound is

alliin), and dithiins (in which the most researched compound is

ajoene). While these compounds are responsible for garlic's

characteristically pungent odor, they are also the source of many of

its health-promoting effects. In addition, garlic is an excellent

source of manganese, a very good source of vitamin B6 and vitamin C

and a good source of selenium.

 

Cardiovascular Benefits

 

Numerous studies have demonstrated that regular consumption of

garlic lowers blood pressure, and decreases platelet aggregation,

serum triglycerides and LDL-cholesterol (the potentially dangerous

form) levels while increasing serum HDL-cholesterol (the protective

form) and fibrinolysis (the process through which the body breaks up

blood clots), and stimulating the production of nitric oxide in the

lining of blood vessel walls, which helps them to relax. As a result

of these beneficial actions, garlic helps prevent atherosclerosis

and diabetic heart disease, and reduces the risk of heart attack or

stroke.

 

A study published in Preventive Medicine shows that garlic also

inhibits coronary artery calcification, a process that serves as a

marker for plaque formation since the body lays down calcium in

areas that have been damaged. In this year-long study, patients

given aged garlic extract daily showed an average increase in their

calcium score of 7.5%, while those in the placebo group had an

average increase in calcium score of 22.2%.

 

One reason for garlic's beneficial effects may be its ability to

lessen the amount of free radicals present in the bloodstream.

According to a study published in Life Sciences, a daily dose of 1

ml/kg body weight of garlic extract for six months resulted in a

significant reduction in oxidant (free radical) stress in the blood

of patients with atherosclerosis.

 

Since atherosclerotic plaques develop when cholesterol circulating

in the bloodstream is damaged or oxidized, garlic's ability to

prevent these oxidation reactions may explain some of its beneficial

effects in atherosclerotic cardiovascular diseases. A German study

published in Toxicology Letters indicates that garlic also greatly

reduces plaque deposition and size by preventing the formation of

the initial complex that develops into an atherosclerotic plaque.

Called " nanoplaque, " it is formed when calcium binds to

proteoheparan sulfate and then to LDL cholesterol. Garlic prevents

the binding of calcium to proteoheparan sulfate, thus decisively

inhibiting plaque generation.

 

Research presented at the 6th Annual Conference on Arteriosclerosis,

Thrombosis and Vascular Biology held by the American Heart

Association in Washington, D.C., suggests that garlic can help

prevent and potentially reverse atherosclerotic plaque formation.

The laboratory studies, conducted by well-known German scientist

Professor Güaut;nter Siegel, M.D., from the University of Medicine

in Berlin, Germany, found that powdered garlic (Kwai ® garlic)

reduced the formation of nanoplaque (the first building blocks of

atherosclerotic plaque) by up to 40% and reduced the size of the

nanoplaque that did form by up to 20%.

 

Dr. Siegel's research shows that garlic acts in a manner similar to

HDL ( " good " ) cholesterol, which prevents the build-up of nanoplaques

by hindering the docking of LDL ( " bad " cholesterol) to its receptor

sites in blood vessels or existing plaques.

 

Both garlic and HDL were able to reduce plaque formation and size

within 30 minutes of incubation in these experiments. Existing

plaques were dissolved by up to 25% within 15 minutes after the

garlic was introduced, indicating a reversal of existing problems

related to build-up of arterial plaque. In addition, calcification

of the cholesterol docking sites in the arteries was reduced by up

to 50% in the presence of the garlic extracts.

 

New Research More Fully Explains Garlic's Cardiovascular Benefits

 

Laboratory research by US and Swedish scientists published in the

August 2005 Proceedings of the National Academy of Sciences reveals

the mechanism behind garlic's cardiovascular benefits.

 

The compounds in garlic responsible for its pungency also excite a

neuron pathway providing cardiovascular benefits. Garlic's pungency-

and that of the other members of the Alliumgenus of plants, such as

onions, leeks and chives-results from its organosulphur compounds,

allicin and diallyl disulphide (DADS). In this current in vitro

study, allicin and DADS were found to activate perivascular sensory

nerve endings, inducing the relaxation and enlargement of blood

vessels, lowering blood pressure and improving blood flow throughout

the body.

 

Garlic's numerous beneficial cardiovascular effects are due to not

only its sulfur compounds, but also to its vitamin C, vitamin B6,

selenium and manganese:

 

Garlic is a very good source of vitamin C, the body's primary

antioxidant defender in all aqueous (water-soluble) areas, such as

the bloodstream, where it protects LDL cholesterol from oxidation.

Since it is the oxidized form of LDL cholesterol that initiates

damage to blood vessel walls, reducing levels of oxidizing free

radicals in the bloodstream can have a profound effect on preventing

cardiovascular disease.

 

Garlic's vitamin B6 helps prevent heart disease via another

mechanism: lowering levels of homocysteine. An intermediate product

of an important cellular biochemical process called the methylation

cycle, homocysteine can directly damage blood vessel walls.

 

The selenium in garlic not only helps prevent heart disease, but

also provides protection against cancer and heavy metal toxicity. A

cofactor of glutathione peroxidase (one of the body's most important

internally produced antioxidants), selenium also works with vitamin

E in a number of vital antioxidant systems. Since vitamin E is one

of the body's top defenders in all fat-soluble areas, while vitamin

C protects the water-soluble areas, garlic, which contains both

nutrients, does a good job of covering all the bases.

 

Garlic is rich not only in selenium, but also in another trace

mineral, manganese, which also functions as a cofactor in a number

of other important antioxidant defense enzymes, for example,

superoxide dismutase. Studies have found that in adults deficient in

manganese, the level of HDL (the " good form " of cholesterol) is

decreased.

 

Anti-Inflammatory, Antibacterial and Antiviral Activity

 

Garlic, like onions, contains compounds that inhibit lipoxygenase

and cyclooxygenase, (the enzymes that generate inflammatory

prostaglandins and thromboxanes), thus markedly reducing

inflammation. These anti-inflammatory compounds along with the

vitamin C in garlic, especially fresh garlic, make it useful for

helping to protect against severe attacks in some cases of asthma

and may also help reduce the pain and inflammation of osteoarthritis

and rheumatoid arthritis.

 

In addition, allicin, one of the sulfur-compounds responsible for

garlic's characteristic odor, is a powerful antibacterial and

antiviral agent that joins forces with vitamin C to help kill

harmful microbes. In research studies, allicin has been shown to be

effective not only against common infections like colds, flu,

stomach viruses, and Candida yeast, but also against powerful

pathogenic microbes including tuberculosis and botulism.

 

Although garlic alone appears unable to prevent infection with

Helicobacter pylori (H. pylori), the bacterium responsible for most

peptic ulcers, as well as gastritis, frequently eating this richly

flavored bulb may keep H. pylori from doing much damage. A study

recently conducted at Faith University in Istanbul, Turkey, compared

two groups of healthy individuals: one was selected from individuals

who regularly ate lots of raw and/or cooked garlic, while the other

group was composed of individuals who avoided it. For 19 months,

blood samples were regularly collected from both groups and

evaluated for the presence of H.pylori. While the incidence of

H.pylori was pretty comparable-the bacterium was found in 79% of

garlic eaters and 81% of those who avoided garlic-the garlic-

consuming group had a clear advantage in that antibodies to H.pylori

were much lower in their blood compared to those who ate no garlic.

(Antibodies are formed when the immune system reacts to anything it

considers a potential pathogen, so less antibodies to H.pylori means

less of the bacterium was present.) Among those who ate garlic,

those who ate both raw and cooked garlic had even lower levels of

antibodies than those who ate their garlic only raw or only cooked.

Laboratory studies recently conducted at the University of Munich,

Germany, help explain why garlic may be such a potent remedy against

the common cold. In these studies, garlic was found to significantly

reduce the activity of a chemical mediator of inflammation called

nuclear transcription factor (NF) kappa-B.

 

NF kappa-B is itself activated as part of the immune system's

inflammatory response to invading organisms and damaged tissue. So,

anything that sets off an inflammatory response (e.g. allergenic

foods, a cold or other infection, physical trauma, excessive

exercise, excessive consumption of foods containing high levels of

omega-6 fatty acids-such as meat, corn or safflower oil) can trigger

a surge in NF kappa-B, which in turn not only promotes inflammation

but sets up ideal conditions for viruses, including HIV, to

replicate. In the blood samples tested in these German studies,

unfertilized garlic caused a 25% drop in NF kappa-B activity, while

sulfur-fertilized garlic lowered NF kappa-B activity by a very

robust 41%!

 

Potent, Even Against Drug-Resistant Strains of Bacteria

Results of two studies suggest that garlic is a potent antibiotic,

even against strains that have become resistant to many drugs. One

study conducted at the University of California Irvine Medical

Center and published in the December 2003 issue of Nutrition showed

that garlic juice, even when diluted up to 1:128 of the original

juice, demonstrates significant antibacterial activity against a

spectrum of pathogens including antibiotic-resistant strains such as

methicillin- and ciprofloxacin-resistant staphylococci, vancomycin-

resistant enterococci, and ciprofloxacin-resistant Pseudomonas

aeruginosa. A second study found that garlic was able to inhibit

methicillin-resistant Staphylococcus aureus (MSRA) from human

patients that was injected into laboratory animals.(MSRA is one of

the antibiotic resistant bacteria whose incidence has risen

dramatically in recent years in hospitals.)

 

Promotes Optimal Health

 

The organosulfur compound found in garlic called ajoene may also be

useful in the treatment of skin cancer. In a study published in the

July 2003 Archives of Dermatological Research, researchers applied

ajoene topically to the tumors of patients with either nodular or

superficial basal cell carcinoma, and in 17 of the 21 patients, the

tumors shrunk significantly. Lab tests of the tumors before and

after the application of ajoene revealed a significant decrease in

Bcl-2, an apoptosis-suppressing protein. (Apoptosis is the self-

destruct sequence used by the body to eliminate cancerous cells.)

Other studies have shown that as few as two or more servings of

garlic a week may help protect against colon cancer. Substances

found in garlic, such as allicin, have been shown to not only

protect colon cells from the toxic effects of cancer-causing

chemicals, but also to stop the growth of cancer cells once they

develop. While more research is needed to confirm, recent animal

research has also suggested that garlic may confer protection

against the development of stomach cancer through its potential

ability to decrease H.pylori-induced gastritits.

 

Cooking garlic with meat appears to reduce the production of

carcinogenic (cancer-causing) chemicals that can occur in meat as a

result of cooking methods, such as grilling, that expose meat to

high temperatures. Research presented at the American Association

for Cancer Research's Frontiers in Cancer Prevention Research

meeting in Baltimore, MD, suggests that the phytonutrient

responsible for garlic's pungency may help prevent cancer by

inhibiting the effects of one such carcinogen called PhIP.

 

A cancer-causing heterocyclic amine, PhIP is thought to be one

reason for the increased incidence of breast cancer among women who

eat large quantities of meat because it is rapidly transformed into

DNA-damaging compounds.

 

Diallyl sulphide (DAS), an organosulfur compound that gives garlic

its unique flavor, has been shown to inhibit the transformation of

PhIP into carcinogens. DAS blocks this transformation by decreasing

the production of the liver enzymes (the Phase I enzymes CYP1A1,

CYP1A2 and CYP1B1) that transform PhIP into activated DNA-damaging

compounds.

 

In addition, DAS signals the genes responsible for producing two

protective antioxidant enzymes, (glutathione-S-transferase (GST) and

superoxide dismutase (SOD), which help protect the body against

harmful compounds such as those produced from PhIP. These findings

suggest that making garlic, onion, chives and other Allium

vegetables, all of which contain DAS, a staple part of your

Healthiest Way of Eating may help in preventing breast cancer

induced by PhIP in well-done meats. And enjoying these DAS-rich

foods may help protect the men you love as well: Consumption of

Allium vegetables has also been associated with a reduced risk of

prostate cancer.

 

Good intakes of vitamin C and selenium, with which fresh garlic is

well-endowed, are also associated with a reduced risk of colon

cancer, making garlic a smart addition to any colon cancer

prevention plan. Cardiovascular disease is a well-known side-effect

of diabetes, but garlic may provide some protection. When diabetic

laboratory animals were given garlic extract for an 8-week period,

the hyperreactivity of their blood vessels to noradrenaline (a

vasoconstrictive hormone) and acetylcholine (a compound involved in

nerve transmission) was significantly lessened. According to the

researchers, their results suggest that garlic may help prevent the

development of abnormal vascular contraction seen in diabetics.

 

Promotes Weight Control

 

The most potent active constituent in garlic, allicin, has been

shown to not only lower blood pressure, insulin and triglycerides in

laboratory animals fed a fructose (sugar)-rich diet, but also to

prevent weight gain, according to a study published in the American

Journal of Hypertension. In this study, animals who developed high

insulin levels, high blood pressure, and high triglycerides were

given either allicin or served as a control. Despite the fact that

all of the animals consumed the same amount of food, weight rose in

the control group but not in animals who were being supplemented

wiht allicin. In those groups, body weight remained stable or

declined slightly when allicin was given. The researchers concluded

that allicin may be of practical value for weight control.

Protection against Asbestos

 

Asbestos, a well-known carcinogen, is thought to cause cell

mutations by generating reactive oxygen species (free radicals) and

depleting one of the body's most important internally produced

antioxidants, glutathione. Garlic contains numerous sulfur compounds

and glutathione precursors that act as antioxidants and also

demonstrate anti-carcinogenic properties. In a laboratory study

published in Toxicology Letters, garlic extract, when administered

along with asbestos, so significantly reduced DNA mutations in human

blood lymphocytes (a type of immune cell), that the researchers

concluded: " garlic extract may be an efficient, physiologically

tolerable quencher of asbestos-induced genotoxcity. "

Description

 

For a small vegetable, garlic (Allium sativum) sure has a big, and

well deserved, reputation. This member of the Lily family, a cousin

to onions, leeks and chives, can transform any meal into a bold,

aromatic and healthy culinary experience.

 

Garlic is arranged in a head, called the " bulb, " which is made up of

separate cloves. Both the cloves and the entire bulb are encased in

paper-like sheathes that can be white, off-white or pinkish.

 

Garlic cloves are off-white in color, and although they have a firm

texture, they can be easily cut or crushed. The taste of garlic is

like no other; it hits the palate with a hot pungency that is

shadowed by a very subtle background sweetness.

 

The teardrop-shaped garlic bulbs range in size; however, they

usually average around two inches in height and two inches in width

at their widest point. While elephant garlic has larger cloves, it

is more closely related to the leek and therefore does not offer the

full health benefits of regular garlic.

 

History

 

Native to central Asia, garlic is one of the oldest cultivated

plants in the world and has been grown for over 5000 years. Ancient

Egyptians seem to have been the first to cultivate this plant that

played an important role in their culture.

 

Garlic was not only bestowed with sacred qualities and placed in the

tomb of Pharaohs, but it was given to the slaves that built the

Pyramids to enhance their endurance and strength. This strength-

enhancing quality was also honored by the ancient Greeks and Romans,

civilizations whose athletes ate garlic before sporting events and

whose soldiers consumed it before going off to war.

 

Garlic was introduced into various regions throughout the globe by

migrating cultural tribes and explorers. By the 6th century BC,

garlic was known in both China and India, the latter country using

it for therapeutic purposes.

 

Throughout the millennia, garlic has been a beloved plant in many

cultures for both its culinary and medicinal properties. Over the

last few years, it has gained unprecedented popularity since

researchers have been scientifically validating its numerous health

benefits.

 

Currently, China, South Korea, India, Spain and the United States

are among the top commercial producers of garlic.

 

How to Select and Store

 

For maximum flavor and nutritional benefits, always purchase fresh

garlic. Although garlic in flake, powder or paste form may be more

convenient, you will derive less culinary and health benefits from

these forms.

 

Purchase garlic that is plump and has unbroken skin. Gently squeeze

the garlic bulb between your fingers to check that it feels firm and

is not damp.

 

Avoid garlic that is soft, shriveled and moldy or that has begun to

sprout. These may be indications of decay that will cause inferior

flavor and texture. Size is often not an indication of quality. If

your recipe calls for a large amount of garlic, remember that it is

always easier to peel and chop a few larger cloves than many smaller

ones. Fresh garlic is available in the market throughout the year.

 

Store fresh garlic in either an uncovered or a loosely covered

container in a cool, dark place away from exposure to heat and

sunlight. This will help maintain its maximum freshness and help

prevent sprouting, which reduces its flavor and causes excess waste.

It is not necessary to refrigerate garlic. Some people freeze peeled

garlic; however, this process reduces its flavor profile and changes

its texture.

 

Depending upon its age and variety, whole garlic bulbs will keep

fresh from two weeks to two months. Inspect the bulb frequently and

remove any cloves that appear to be dried out or moldy. Once you

break the head of garlic, it greatly reduces its shelf life to just

a few days.

 

How to Enjoy

 

Tips for Preparing Garlic:

The first step to using garlic (unless you are roasting the entire

bulb) is to separate the individual cloves. An easy way to do this

is to place the bulb on a cutting board or hard surface and gently,

but firmly, apply pressure with the palm of your hand at an angle.

This will cause the layers of skin that hold the bulb together to

separate.

 

To separate the skin from the individual cloves, place a clove with

the smooth side down on a cutting board and gently tap it with the

flat side of a wide knife. You can then remove the skin either with

your fingers or with a small knife. If there is a green sprout in

the clove's center, gently remove it since it is difficult to

digest.

 

Chopping or crushing stimulates the enzymatic process that converts

the phytonutrient alliin into allicin, a compound to which many of

garlic's health benefits are attributed. In order to allow for

maximal allicin production, wait several minutes before eating or

cooking the garlic.

 

A Few Quick Serving Ideas:

Marinate pressed garlic in olive oil and use this flavored oil in

dressings and marinades.

 

Purée fresh garlic, canned garbanzo beans, tahini, olive oil and

lemon juice to make quick and easy hummus dip.

 

Healthy sauté steamed spinach, garlic, and fresh lemon juice.

 

Add garlic to sauces and soups.

 

Purée roasted garlic, cooked potatoes and olive oil together to make

delicious garlic mashed potatoes. Season to taste.

 

Safety

 

Garlic is not a commonly allergenic food, is not known to contain

measurable amounts of goitrogens, oxalates, or purines, and is also

not included in the Environmental Working Group's 2006

report " Shopper's Guide to Pesticides in Produce " as one of the 12

foods most frequently containing pesticide residues.

 

Do not store garlic in oil at room temperature. Garlic-in-oil

mixtures stored at room temperature provide perfect conditions for

producing botulism, regardless of whether the garlic is fresh or has

been roasted.

 

Nutritional Profile

 

Garlic is an excellent source of manganese. . It is also a very good

source of vitamin B6 and vitamin C. and . In addition, garlic is a

good source of protein and thiamin (vitamin B1) as well as the

minerals phosphorous, selenium, calcium, potassium, iron and copper.

 

For an in-depth nutritional profile Garlic.

 

In-Depth Nutritional Profile

 

In addition to the nutrients highlighted in our ratings chart, an in-

depth nutritional profile for Garlic is also available. This profile

includes information on a full array of nutrients, including

carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins,

minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart

 

The following chart shows the nutrients for which this food is

either an excellent, very good or good source. Next to the nutrient

name you will find the following information: the amount of the

nutrient that is included in the noted serving of this food; the %

Daily Value (DV) that that amount represents; the nutrient density

rating; and the food's World's Healthiest Foods Rating. Underneath

the chart is a table that summarizes how the ratings were devised.

Read detailed information on our Food and Recipe Rating System.

Garlic

1.00 oz-wt

42.24 calories

Nutrient Amount DV

(%) Nutrient

Density World's Healthiest

Foods Rating

manganese 0.47 mg 23.5 10.0 excellent

vitamin B6 (pyridoxine) 0.35 mg 17.5 7.5 very good

vitamin C 8.85 mg 14.8 6.3 very good

tryptophan 0.02 g 6.3 2.7 good

selenium 4.03 mcg 5.8 2.5 good

calcium 51.31 mg 5.1 2.2 good

phosphorus 43.38 mg 4.3 1.8 good

vitamin B1 (thiamin) 0.06 mg 4.0 1.7 good

copper 0.08 mg 4.0 1.7 good

protein 1.80 g 3.6 1.5 good

World's Healthiest

Foods Rating Rule

excellent DV>=75% OR Density>=7.6 AND DV>=10%

very good DV>=50% OR Density>=3.4 AND DV>=5%

good DV>=25% OR Density>=1.5 AND DV>=2.5%

 

In Depth Nutritional Profile for Garlic

 

References

 

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American Botanical Council. New Research Supports Garlic's Role in

Arresting and Reversing Arteriosclerosis. www. Herbalgram.org, the e-

newsletter of the American Botanical Council, April 29, 2005.

Andorfer JH, Tchaikovskaya T, Listowsky I. Selective expression of

glutathione S-transferase genes in the murine gastrointestinal tract

in response to dietary organosulfur compounds. Carcinogenesis 2003

Nov 21 [Epub ahead of print].

Anwar MM, Meki AR. . Oxidative stress in streptozotocin-induced

diabetic rats: effects of garlic oil and melatonin. Comp Biochem

Physiol A Mol Integr Physiol. Aug;135(4):539-547 2003

Baluchnejadmojarad T, Roghani M. Endothelium-dependent and -

independent effect of aqueous extract of garlic on vascular

reactivity on diabetic rats. Fitoterapia. 2003 Dec;74(7-8):630-7.

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activate the sensory ion channel TRPA1. Proc Natl Acad Sci U S A.

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Durak I, Aytac B, Atmaca Y, Devrim E, Avci A, Erol C, Oral D.

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Elkayam A, Mirelman D, Peleg E, Wilchek M, Miron T, Rabinkov A, Oron-

Herman M, Rosenthal T. The effects of allicin on weight in fructose-

induced hyperinsulinemic, hyperlipidemic, hypertensive rats. Am J

Hypertens. 2003 Dec;16(12):1053-6.

Keiss HP, Dirsch VM, Hartung T, Haffner T, Trueman L, Auger J,

Kahane R, Vollmar AM. Garlic (Allium sativum L.) modulates cytokine

expression in lipopolysaccharide-activated human blood thereby

inhibiting NF-kappaB activity. J Nutr. Jul;133(7):2171-5. 2003

Lee YL, Cesario T, Wang Y, Shanbrom E, Thrupp L. Antibacterial

activity of vegetables and juices. Nutrition. 2003 Nov-Dec;19(11-

12):994-6.

Salih BA, Abasiyanik FM. Does regular garlic intake affect the

prevalence of Helicobacter pylori in asymptomatic subjects. Saudi

Med J. Aug;24(8):842-5. 2003

Siegel G, Michel F, Ploch M, Rodriguez M, Malmsten M. [inhibition of

arteriosclerotic plaque development by garlic]. Wien Med Wochenschr.

2004 Nov;154(21-22):515-22., PMID: 15638070

Tilli CM, Stavast-Kooy AJ, Vuerstaek JD, Thissen MR, Krekels GA,

Ramaekers FC, Neumann HA. The garlic-derived organosulfur component

ajoene decreases basal cell carcinoma tumor size by inducing

apoptosis. Arch Dermatol Res. Jul;295(3):117-23. 2003

Tsao SM, Hsu CC, Yin MC. Garlic extract and two diallyl sulphides

inhibit methicillin-resistant Staphylococcus aureus infection in

BALB/cA mice. J Antimicrob Chemother. 2003 Dec;52(6):974-80.

Wilson CL, Aboyade-Cole A, Darling-Reed S, Thomas RD. Poster

Presentations, Session A, Abstract 2543: A30 Diallyl Sulfide

Antagonizes PhIP Induced Alterations in the Expression of Phase I

and Phase II Metabolizing Enzymes in Human Breast Epithelial Cells.

presented at the American Association for Cancer Research's

Frontiers in Cancer Prevention Research meeting in Baltimore, MD,

July 2005.

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