Iranian South Medical Journal (Apr 2013)
Anti-cancer effect of fresh and aged garlic
Abstract
Background: Garlic components may change due to its enzymes activity such as alliance. In this research the effect of three months old garlic on the growth of WEHI-164 fibrosarcoma cells was examined in comparison with fresh garlic in Balb/c mice. Material and Methods: In this interventional study 40 female inbred Balb/c mice were designated into 5 groups. WEHI-164 cells were injected subcutaneously in the chest of animal. Two weeks before and three weeks after injection of cancer cells, 0.2 cc of normal saline or 20 mg/kg extracts of fresh or three months old garlic was injected intraperitoneally (IP) to mice. Five days after cells’ injection until day 21, every other day, and the mean size of tumors was measured and compared with each other, using ANOVA test. The antioxidant potential of extracts and the amount of total phenolic were also measured. Results: The amount of phenolic compounds in fresh garlic extract was 12.61mg/g and in three months old garlic was 2.89 mg/g. The efficiency of fresh garlic (35.63) was further compared with three month old garlic (10.2) in prevention of oxidation (p<0.05). The mean size of tumors in groups which received fresh garlic was smaller than that of control group. This tumor size was increased by time, so that a significant difference in mention groups could be seen on days 17, 19 and 21 (p=0.001). Injection of 3-months old garlic had no effect on inhibition of growth of cancer cells compared to control group (P=0.61). Conclusion: Findings showed that garlic consumption might have important role in control and prevention of fibrosarcoma growth. But along with time the beneficial effect of garlic on cancer cells is reduced. Therefore, fresh garlic consumption is recommended.
