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Types of garlic and their anticancer and antioxidant activity: a review of the epidemiologic and experimental evidence

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Abstract

Garlic, an Allium vegetable, contains rich flavonoids organosulfur compounds (OSCs) that have potent anticancer properties. The aim of the review is to provide an overview of the different types of garlic, their active compounds, and the potential anticancer benefits with a focus on antioxidant activity. Animal and cell line studies have provided convincing evidence that garlic and its organosulfur compounds inhibit carcinogenesis through a number of events including induction of apoptosis, inhibiting cellular proliferation, scavenging radical oxygen species (ROS), increasing the activities of enzymes such as glutathione S-transferase, and reducing tumor size. Epidemiological studies showed compelling evidence that garlic consumption is associated with decreased risk of colorectal cancer, but inconsistent evidence for stomach, breast, and prostate cancers. Studies also suggest that the presence and potency of garlic OSCs varies with respect to the preparation and form of garlic. Further epidemiological studies with information on garlic form consumed or preparation methods and molecular studies regarding its antioxidant mechanisms, such as increasing enzymatic and nonenzymatic antioxidants levels, are warranted.

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Funding

Funding for the project was supported in part by the Interdisciplinary Training in Cancer Epidemiology R25CA113951, the Interdisciplinary Training in Cancer Epidemiology T32CA113951. The authors have no financial sponsors or interests to disclose.

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Authors and Affiliations

  1. Department of Epidemiology and Environmental Health, School of Public Health and Health Professions, The State University of New York (SUNY) at Buffalo, Buffalo, NY, USA

    Zeinab Farhat, Jo L. Freudenheim & Lina Mu

  2. Department of Pharmacology and Therapeutics, Roswell Park Comprehensive Cancer Center, Buffalo, NY, USA

    Pamela A. Hershberger

  3. Department of Chemistry, College of Arts and Sciences, The State University of New York (SUNY) at Buffalo, Buffalo, NY, USA

    Diana S. Aga

  4. Department of Biostatistics, University at Buffalo, The State University of New York (SUNY) at Buffalo, Buffalo, NY, USA

    Rachael Hageman Blair

  5. Department of Medicine, Jacobs School of Medicine & Biomedical Sciences, The State University of New York (SUNY) at Buffalo, Buffalo, NY, USA

    Manoj J. Mammen

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  1. Zeinab Farhat
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  2. Pamela A. Hershberger
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  6. Diana S. Aga
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  7. Lina Mu
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Contributions

LM agreed on the scope of the review and designed the search strategy and outline. ZF conducted the review as a part of her dissertation and wrote the paper with contributions from JF, PH, DA, MM, and RB. All authors revised the manuscript and agreed on changes suggested. All authors have read and approved the final manuscript.

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Correspondence to Lina Mu.

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Farhat, Z., Hershberger, P.A., Freudenheim, J.L. et al. Types of garlic and their anticancer and antioxidant activity: a review of the epidemiologic and experimental evidence. Eur J Nutr 60, 3585–3609 (2021). https://doi.org/10.1007/s00394-021-02482-7

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