Breast Cancer and Garlic

Garlic is known to prevent blood clots and has also been shown to inhibit cancer cells, especially breast cancer cells. One of the ways garlic thins the blood is that it is a natural antibiotic. Antibiotics destroy stomach bacteria, including the type of bacteria that synthesize vitamin K, the main nutrient that coagulates blood. (The "K" in vitamin K comes from the Danish word for coagulation.) With a decrease in vitamin K, blood "thins out" or coagulates less readily. (Because of this, people on long term antibiotics are at high risk for vitamin K deficiencies, osteoporosis and bleeding problems.)

Studies showing garlic is effective against breast cancer include:

• In a study of mice, a compound in garlic caused a reduction in mammary tumors. The researchers noted that the compound they tested from garlic "could be a promising anticancer agent for both hormone-dependent and -independent breast cancers."
  
  
• In a study from France, researchers found that "breast cancer risk was shown to decrease as consumption of fibre, and garlic and onions increased."
  
  
• Researchers at the Roswell Park Cancer Institute found that "animals given the selenium-enriched garlic developed the fewest mammary tumors."
  
  
• In a 1993 study, researchers at Pennsylvania State University found that compounds in garlic inhibited the growth of canine mammary tumor cells.

Studies showing garlic as an anticoagulant include:

• Two new steroidal saponins from Allium sativum and their inhibitory effects on blood coagulability
  
  
• An evaluation of garlic and onion as antithrombotic agents.

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