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Monday, 26 June 2017

Food Therapy: Garlic, The Best anti Colorectal Cancer in Whole food medicine

Whole food(herbal medicine), linking health benefits in prevention, management and treatment of diseases has placed an important role in human history over many centuries. The finding of whole food medication by renowned scientists all over world to replace the single ingredient of Western medicine with little or no side effect has been difficult due to no commercial benefit and patent right to producers.

Garlic (Allium sativum) is a species in the onion genus, belonging to family Amaryllidaceae, native to central Asia. It has been used popularly in traditional and Chinese medicine in treating common cold and flu to the Plague, blood pressure cholesterol levels, natural antibiotic, etc.

Bowel cancer also known as colorectal cancer, is defined as a condition of the abnormal proliferation of cells in the colon, rectum, or vermiform appendix. Bowel cancer is relatively very common and slowly growing and progress cancer and in predictable way.
Bowel cancer is the third most commonly diagnosed cancer in developed countries, including US and Canada.

Allicin (diallyl thiosulfinate) is the best-known biologically active component in freshly crushed garlic, found to reduce risk colon cancer through inhibited cancer cell lines HCT-116, LS174T, HT-29, and Caco-2, according to the The Hebrew University of Jerusalem.

In the study of garlic phytochemival compounds such as S-allylmercaptocysteine, diallyl disulfide, and S-trityl-L-cysteine, research also found that the chemical ingredients isolated from garlic inhibited colon cancer cell (SW620 and HCT116) growth followed by induction of apoptosis in a dose-dependent manner.

In Vitro, intake of garlic and its lipid-based extracts, induced cell cycle arrest, through a fourfold increase in caspase activity (apoptosis) in PC-3 cells when treated at a dose of 0.5 or 1 μg/m and may consider to be potential as promising anticancer agents, including colon cancer.

Dr. Baena R and Dr, Salinas P said, " Dietary factors and lifestyle may contribute to the increasing colorectal cancer (CRC) incidence.... Fish consumption may decrease CRC risk by 12% whereas garlic intake is not significantly associated with reduced CRC risk".

In fact, diet represents 30-35% of risk factors that contribute to the onset of cancer, adding garlic in your diet is associate to reduce risk of various cancers, including Colorectal Cancer togerther with reduction of from meat intake influenced by both total intake and its frequency.


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Sources
(1) Allicin purified from fresh garlic cloves induces apoptosis in colon cancer cells via Nrf2 by Bat-Chen W1, Golan T, Peri I, Ludmer Z, Schwartz B.(PubMed)
(2) Inhibition of cell growth and induction of apoptosis via inactivation of NF-kappaB by a sulfurcompound isolated from garlic in human colon cancer cells by Ban JO1, Yuk DY, Woo KS, Kim TM, Lee US, Jeong HS, Kim DJ, Chung YB, Hwang BY, Oh KW, Hong JT.(PubMed)
(3) Crude Garlic Extract Inhibits Cell Proliferation and Induces Cell Cycle Arrest and Apoptosis of Cancer Cells In Vitro by Bagul M1, Kakumanu S1, Wilson TA1,2.(PubMed)
(4) Diet and colorectal cancer by Baena R1, Salinas P2(PubMed)
(5) Diet and cancer: risk factors and epidemiological evidence by Baena Ruiz R1, Salinas Hernández P2.(PubMed)