5 Powerful Healing Properties of Garlic
http://naturalsociety.com/5-powerful-healing-properties-of-garlic/

Garlic Helps Keep Diabetic Hearts Healthy
http://www.greenmedinfo.com/blog/garlic-helps-keep-diabetic-hearts-healthy

How Garlic Can Save Your Life | GreenMedInfo | Blog Entry

http://www.greenmedinfo.com/blog/how-garlic-can-save-your-life
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Garlic oil component may form treatment to protect heart

http://www.eurekalert.org/pub_releases/2011-11/eu-goc111411.php

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Natural Cures Not Medicine: This Garlic Soup Recipe Can Defeat Colds, Flu and Even Norovirus
http://www.naturalcuresnotmedicine.com/2013/09/this-garlic-soup-recipe-can-defeat.html

More than 90% of chemotherapy patients also die within 10-15 years after treatment. For the first time, organo-sulfur compounds found in garlic have been identified as effective against glioblastoma, and may soon offer effective non-invasive forms of cancer therapy without the deadly side effects associated with chemotherapy.

Swapan Ray, Ph.D.(MUSC Neurosciences/Neurology associate professor), Naren Banik, Ph.D. (MUSC Neurosciences/Neurology professor), and Arabinda Das, Ph.D. (MUSC Neurosciences/Neurology post-doctoral fellow) studied three pure organo-sulfur compounds (DAS, DADS, and DATS) from garlic and the interaction with human glioblastoma cells.

The sulphone hydroxyl ions in garlic can actually penetrate the blood-brain barrier.

All three compounds demonstrated efficacy in eradicating brain cancer cells, but DATS proved to be the most effective. The study was published in American Cancer Society’s journal, Cancer.

“This research highlights the great promise of plant-originated compounds as natural medicine for controlling the malignant growth of human brain tumor cells,” Ray said.

Ray and Banik are optimistic about the possible applications of their discovery to patient care.

“Our basic studies will eventually be translated to clinics for patient care. We may have to wait several years before its application to humans, but the significance of this discovery is enormous,” Banik said. “The benefits from this research to brain cancer patients will bring great satisfaction to researchers and clinicians who are trying to find a successful treatment for this devastating cancer.”

A breakdown of allicin appears to be necessary for achieving maximum tumor inhibition. Allyl sulfur compounds preferentially suppress neoplastic over non-neoplastic cells (Sakamoto, Lawson, and Milner 1997).

It is becoming increasingly clear that the response to allyl sulfurs relates to their ability to form free radicals rather than to serve as an antioxidant (Antosiewicz et al. 2008). Allyl sulfurs may bring about changes by influencing the genomic expression by affecting histone homeostasis.

Garlic-derived organo-sulfur compounds are small molecules that would not necessarily require complicated methods of delivery for treating brain tumor patients, the scientists said, and their natural origin would be significantly better for the 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 let it sit for fifteen minutes before eating it. This time allows for the release of an enzyme (allinase) that produces the anti-cancer compounds.

Sources:  wiley.com

Journal Cancer: Garlic compounds generate reactive oxygen species leading to activation of stress kinases and cysteine proteases for apoptosis

http://onlinelibrary.wiley.com/doi/10.1002/cncr.22888/abstract

Cancer
Volume 110, Issue 5, pages 1083–1095, 1 September 2007

Abstract

BACKGROUND.

Garlic-derived organosulfur compounds such as diallyl sulfide (DAS), diallyl disulfide (DADS), and diallyl trisulfide (DATS) provide significant protection against carcinogenesis.

METHODS.

Dose-dependent cytotoxic effects of the garlic compounds (DAS, DADS, and DATS) were tested in human glioblastoma T98G and U87MG cells. Wright staining and ApopTag assay confirmed induction of apoptosis. Measurements showed that production of reactive oxygen species (ROS) and an increase in intracellular free [Ca²⁺] promoted apoptosis. Western blot analysis indicated that increased expression and activities of the stress kinases and cysteine proteases caused apoptosis. Use of JC-1 showed changes in mitochondrial membrane potential (Δψ_m) for mediation of apoptosis. Use of the specific inhibitors monitored the activation of different kinases and proteases in apoptosis.

RESULTS.

Treatment of glioblastoma cells with garlic compounds triggered production of ROS that induced apoptosis with the phosphorylation of p38 MAPK and activation of the redox-sensitive JNK1 pathway. Pretreatment of cells with ascorbic acid attenuated ROS production, p38 MAPK phosphorylation, and JNK1 activation. Pretreatment with JNK1 inhibitor I also significantly reduced cell death. Increases in intracellular free [Ca²⁺], expression of calreticulin, and activation of caspase-4 indicated involvement of endoplasmic reticulum (ER) stress in apoptosis. Other events in apoptosis included overexpression of Bax, down-regulation of Bcl-2 and some BIRC proteins, mitochondrial release of cytochrome c and Smac into the cytosol, and activation of calpain, caspase-9, and caspase-3.

CONCLUSIONS.

Garlic compounds induced apoptosis in glioblastoma cells due toproduction of ROS, increase in ER stress, decrease in Δψ_m, and activation of stress kinases and cysteine proteases. Cancer 2007. © 2007 American Cancer Society.

J Food Prot. 2004 Mar;67(3):499-504.Inhibitory activity of essential oils of garlic … [J Food Prot. 2004] – PubMed – NCBI

Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts.

Kim JW, Kim YS, Kyung KH.

Author information

• Department of Food Science, Sejong University, Kunja-dong, Kwangjin-ku, Seoul 143-747, Korea.

Abstract

The essential oils of garlic and onion and their constituent sulfides with three or more sulfur atoms were potent inhibitors of yeast growth. The minimum inhibitory concentrations of garlic oil, onion oil, diallyl trisulfide, diallyl tetrasulfide, and dimethyl trisulfide for all the yeasts tested ranged between 2 and 45 ppm. The oils and their constituent sulfides, however, were only very weakly antibacterial, showing minimum inhibitory concentrations of greater than 300 ppm for most of the bacteria tested. The antiyeast activity of garlic oil and onion oil was storage stable and was not influenced by pH. Film formation on soy sauce by Zygosaccharomyces rouxii SS1 was completely prevented for 30 days by the addition of 30 and 40 ppm of garlic oil and onion oil, respectively.

PMID:

15035364

[PubMed – indexed for MEDLINE]

Anal Chem. Author manuscript; available in PMC 2012 September 4.

Published in final edited form as:

Anal Chem. 2011 June 1; 83(11): 4137–4146.

Published online 2011 May 9. doi:  10.1021/ac2001498

PMCID: PMC3433400

NIHMSID: NIHMS295655

Infrared and Raman Spectroscopic Studies of the Antimicrobial Effects of Garlic Concentrates and Diallyl Constituents on Foodborne Pathogens

Xiaonan Lu,^1,3 Barbara A. Rasco,^1,* Dong-Hyun Kang,¹ Jamie M.F. Jabal,² D. Eric Aston,² and Michael E. Konkel³

¹School of Food Science, Washington State University, Pullman 99163, USA

²Department of Chemical and Materials Engineering, University of Idaho, Moscow 83844, USA

³School of Molecular Biosciences, Washington State University, Pullman, WA 99163, USA

^*Corresponding author. P.O. Box 646376 School of Food Science Washington State University Pullman, WA 99163, USA Tel.: +1-509-335-1858; fax: +1-509-335-4815 ; Email: rasco@wsu.edu

Author information ► Copyright and License information ►

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The publisher’s final edited version of this article is available at Anal Chem

See other articles in PMC that cite the published article.

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Abstract

The antimicrobial effects of garlic (Allium sativum) extract (25, 50, 75, 100, and 200 μl/ml) and diallyl sulfide (5, 10 and 20 μM) on Listeria monocytogenes and Escherichia coli O157:H7 cultivated in tryptic soy broth at 4, 22 and 35°C for up to 7 days were investigated. L. monocytogenes was more resistant to garlic extract and diallyl compounds treatment than E. coli O157:H7. Fourier transform Infrared (FT-IR) spectroscopy indicated that diallyl constituents contributed more to the antimicrobial effect than phenolic compounds. This effect was verified by Raman spectroscopy and Raman mapping on single bacteria. Scanning electron microscope (SEM) and transmission electron microscope (TEM) showed cell membrane damage consistent with spectroscopic observation. The degree of bacterial cell injury could be quantified using chemometric methods.

Keywords: Raman spectroscopy, infrared spectroscopy, garlic, diallyl sulfides, Escherichia coli O157:H7, Listeria monocytogenes

A great natural detox and immune boosting tonic:

THANKS TO:  www.trueearthmama.com

This concoction of Nature’s Super Antibiotics destroys both gram-positive and gram-negative bacteria. It is also a potent anti-viral and anti-fungal/yeast formula, and will increase blood and lymph circulation to every part of the body. It is so effective that it is said to be the cure for colds and the flu, and is the herbal preparation of choice against Candida. This basic formula dates back to medieval Europe and the plagues. 

Benefit of each Ingredient: (All Organic Of Course!!)

• Garlic is a broad spectrum antibiotic. Unlike chemical antibiotics that kill off millions of friendly bacteria that your body needs, Garlic only targets the invading bacteria and even promotes and increases your healthy bacteria. Garlic is also a powerful anti-fungal and literally destroys any antigen, pathogen and any harmful or disease causing micro-organism.
• Onion is Garlic’s next of kin and has similar but milder action. Together they are a tremendous fighting duo.
• Horseradish is a potent herb for the sinus and lungs. It opens up the sinus passages and increases the circulation there, where most doctors agree, the common cold and influenza often starts.

• Ginger contains powerful anti-inflammatory properties and is a tremendous circulatory stimulant.
• Cayenne (Peppers) is the most powerful circulatory propellant known. It simply sends the antibiotic and disease fighting properties of the other herbs where they’re needed most.
• Turmeric clears infection and reduces inflammation inside of the body. It blocks cancer from developing. Especially helpful for those with joint pain.

• Apple Cider Vinegar (I use Braggs Organic ACV)  There surely must be something really healthy in using apple cider vinegar, since The Father of Medicine, Hippocrates, used this vinegar around 400 B.C. for its health giving qualities. It is said that he had only two remedies: honey and apple cider vinegar.

DIRECTION FOR MAKING YOUR OWN!

1 30 oz. bottle Organic Apple Cider Vinegar(I recommend Braggs ACV)

• 1/4 cup chopped Garlic
• 1/4 cup Onions
• 1/4 cup Habanero peppers (or hottest peppers you can find)
• 1/4 cup grated Ginger
• 1/4 cup grated Horseradish
• 2 T Turmeric

1. Blend  ingredients together for a couple of minutes
2. Strain
3. Pour liquid back in bottle
4. Compost everything else!

You can store the tonic in a cupboard for long periods of time. No need to keep in the refrigerator. You can also use it mixed with olive oil for a salad dressing.  Or a shot full on your stir fry.

*For sore throat, gargle a bit in the mouth and swallow.
*For an illness, such as a cold or flu, take about 2 droppers full or a Tablespoon every couple of hours.
*For daily immune support drink 2 droppers full/

1 Tablespoon every day.

*Build up tolerance to a shot glass full.
*Eat an orange, lemon, or lime slice after to ease the heat.
With Gratitude,
   ~Alex~ www.trueearthmama.com

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All information contained herein is for educational purposes. The
information has not been evaluated by the Food and Drug Administration. The  information is not intended to replace medical care, diagnose, treat, prevent,  mitigate or cure disease. We believe in the individual’s informed right to  choose their own health care methods. As always, consult with a health professional before attempting any self-health program.

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