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Swapan Ray, Ph.D.(MUSC Neurosciences/Neurology associate professor), NarenBanik, Ph.D. (MUSC Neurosciences/Neurology professor), and Arabinda Das, Ph.D.(MUSC Neurosciences/Neurology post-doctoral fellow) studied three pureorgano-sulfur compounds (DAS, DADS, and DATS) from garlic and the interactionwith human glioblastoma cells. All three compounds demonstrated efficacy ineradicating brain cancer cells, but DATS proved to be the most effective. Thestudy will be published in the September issue of the American CancerSociety's journal, Cancer.
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Cancer cells have a high metabolism and require much energy for rapidgrowth. In this study, garlic compounds produced reactive oxygen species inbrain cancer cells, essentially gorging them to death with activation ofmultiple death cascades.
"This research highlights the great promise of plant-originated compoundsas natural medicine for controlling the malignant growth of human brain tumorcells," Ray said. "More studies are needed in animal models of brain tumorsbefore application of this therapeutic strategy to brain tumor patients."
Ray and Banik are optimistic about the possible applications of theirdiscovery to patient care.
"Our basic studies will eventually be translated to clinics for patientcare. We may have to wait several years before its application to humans, butthe significance of this discovery is enormous," Banik said. "The benefitsfrom this research to brain cancer patients will bring great satisfaction toresearchers and clinicians who are trying to find a successful treatment forthis devastating cancer."
Garlic-derived organo-sulfur compounds are small molecules that would notnecessarily require complicated methods of delivery for treating brain tumorpatients, the scientists said, and their natural origin is probably better forthe human body than synthetic treatment options.
To take advantage of any potential anti-cancer benefits from garlic now,certain rules apply. Ray said to cut and peel a piece of fresh garlic and letit sit for fifteen minutes before eating or cooking it. This time allows forthe release of an enzyme (allinase) that produces the anti-cancer compounds.Eating too much garlic can cause diarrhea, allergies, and internal bleeding,so it is important to monitor garlic consumption.
SOURCE Medical University of South Carolina
