COLUMBUS, Ohio – Researchers have designed a urine test that can simultaneously measure the extent of a potential carcinogenic process and a marker of garlic consumption in humans.
In a small pilot study, the test suggested that the more garlic people consumed, the lower the levels of the potential carcinogenic process were.
The research is all about body processes associated with nitrogen-containing compounds, scientists say. These processes include nitrosation, or the conversion of some substances found in foods or contaminated water into carcinogens.
Garlic appears to block the conversion of nitrates into carcinogenic nitrosamines.
About 20 percent of nitrates that are consumed convert to nitrites. A cascade of events can convert these compounds into what are called nitrosamines, and many, but not all, nitrosamines are linked to cancer.
Vegetables also contain nitrates, but previous research has suggested that the vitamin C in vegetables lowers the risk that those nitrates will convert to something toxic. Researchers suspected that nutrients in garlic could have similar antioxidant effects as vitamin C.
No surprise here. But perhaps a useful reminder to cook more with garlic?
|Share |||Randall Parker, 2010 March 02 09:44 PM Aging Diet Cancer Studies|