{"id":{"repo_id":"buffalo","oai_identifier":"oai:ubir.buffalo.edu:10477/86705"},"canonical_url":"https://search.dev.ndltd.org/etd/buffalo/oai:ubir.buffalo.edu:10477/86705","repository":{"repo_id":"buffalo","name":"Buffalo","base_url":"https://ubir.buffalo.edu/oai/request"},"display":{"title":"Is Garlic a Promising Dietary Agent Against Cancer?: Results from Experimental Studies, an Observational Study, and a Clinical Trial","abstract":"Ph.D.","abstract_html":"Ph.D.","abstract_has_math":false,"creators":["Farhat, Zeinab; 0000-0001-9349-8431"],"institution":"State University of New York at Buffalo","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":["Mu, Lina","Epidemiology and Environmental Health"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2025,"date_issued":"2025-02-21T21:36:40Z","date_published":"2025-02-21T21:36:40Z","updated_at":"2026-07-27T19:05:34Z","subjects":["epidemiology","nutrition"],"languages":["eng"],"rights":["Users of works found in University at Buffalo Institutional Repository (UBIR) are responsible for identifying and contacting the copyright owner for permission to reuse. University at Buffalo Libraries do not manage rights for copyright-protected works and cannot assist with permissions.","Copyright retained by author."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10477/86705","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Mu, Lina","Epidemiology and Environmental Health"]},{"key":"dc:creator","label":"Author","values":["Farhat, Zeinab; 0000-0001-9349-8431"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2025-02-21T21:36:40Z","2020"]},{"key":"dc:publisher","label":"Institution","values":["State University of New York at Buffalo"]},{"key":"dc:type","label":"Dc Type","values":["Text","Dissertation"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["epidemiology","nutrition"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Users of works found in University at Buffalo Institutional Repository (UBIR) are responsible for identifying and contacting the copyright owner for permission to reuse. University at Buffalo Libraries do not manage rights for copyright-protected works and cannot assist with permissions.","Copyright retained by author."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/10477/86705"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Ph.D.","It is estimated that approximately one-third of all cancer deaths in the United States could be avoided through appropriate dietary modification. In the last few decades, in vitro and in vivo studies have shown anti-cancer properties of garlic (Allium sativum), in organs including stomach, liver, colon, prostate, skin, bladder, breast, and lung. Although results are inconsistent and far from conclusive, epidemiologic studies have shown an association between dietary garlic intake and reduced risk of cancers including stomach, colon, breast, lung, and esophagus. Very few or no studies exist for other types of cancers. Most studies have been conducted in Europe and Asia and not in the U.S. Garlic consumption patterns vary greatly in different areas of the world. The potential benefits of garlic could also differ by the form consumed. Not all forms of garlic contain the same crucial elements and garlic consumption (both form and quantity) varies by region. Therefore, the current study aimed to address these gaps in knowledge by pursuing three specific aims: 1) determine the association between garlic consumption and supplement use and risk of total cancer incidence and mortality in general and at specific cancer sites using data from the Prostate, Lung, Colorectal, and Ovarian Trial (PLCO); 2) quantify and compare the effective antioxidant components and anti-proliferative properties for several forms of garlic (raw crushed, garlic powder, cooked, black garlic and two garlic supplements) in two different solutions (alcohol and water); and 3) explore garlic supplement effects on biomarkers of antioxidant activity in a pilot randomized control crossover trial...Our findings suggest that garlic supplement use might be protective against cancer. The various garlic forms tested differed in anticancer activity; the Garlicin supplements showed the highest antioxidant and potent antiproliferative activity. Furthermore, these data suggest that garlic, used as an oral dietary supplementation, may be tolerated and beneficial in increasing the antioxidant biomarkers in the body, at least in the short run. Garlic, a major source of organosulfur compounds, represents a promising source for a number of anti-cancer agents with potential pharmacological applications in larger clinical trials.","**To request an accessible version of the file(s) associated with this item, contact library@buffalo.edu. Please include the item's persistent URL [http://hdl.handle.net/. . .] in your request.**"]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Is Garlic a Promising Dietary Agent Against Cancer?: Results from Experimental Studies, an Observational Study, and a Clinical Trial"]}]}],"canonical_facts":{"dc:contributor":["Mu, Lina","Epidemiology and Environmental Health"],"dc:creator":["Farhat, Zeinab; 0000-0001-9349-8431"],"dc:date":["2025-02-21T21:36:40Z","2020"],"dc:description":["Ph.D.","It is estimated that approximately one-third of all cancer deaths in the United States could be avoided through appropriate dietary modification. In the last few decades, in vitro and in vivo studies have shown anti-cancer properties of garlic (Allium sativum), in organs including stomach, liver, colon, prostate, skin, bladder, breast, and lung. Although results are inconsistent and far from conclusive, epidemiologic studies have shown an association between dietary garlic intake and reduced risk of cancers including stomach, colon, breast, lung, and esophagus. Very few or no studies exist for other types of cancers. Most studies have been conducted in Europe and Asia and not in the U.S. Garlic consumption patterns vary greatly in different areas of the world. The potential benefits of garlic could also differ by the form consumed. Not all forms of garlic contain the same crucial elements and garlic consumption (both form and quantity) varies by region. Therefore, the current study aimed to address these gaps in knowledge by pursuing three specific aims: 1) determine the association between garlic consumption and supplement use and risk of total cancer incidence and mortality in general and at specific cancer sites using data from the Prostate, Lung, Colorectal, and Ovarian Trial (PLCO); 2) quantify and compare the effective antioxidant components and anti-proliferative properties for several forms of garlic (raw crushed, garlic powder, cooked, black garlic and two garlic supplements) in two different solutions (alcohol and water); and 3) explore garlic supplement effects on biomarkers of antioxidant activity in a pilot randomized control crossover trial...Our findings suggest that garlic supplement use might be protective against cancer. The various garlic forms tested differed in anticancer activity; the Garlicin supplements showed the highest antioxidant and potent antiproliferative activity. Furthermore, these data suggest that garlic, used as an oral dietary supplementation, may be tolerated and beneficial in increasing the antioxidant biomarkers in the body, at least in the short run. Garlic, a major source of organosulfur compounds, represents a promising source for a number of anti-cancer agents with potential pharmacological applications in larger clinical trials.","**To request an accessible version of the file(s) associated with this item, contact library@buffalo.edu. Please include the item's persistent URL [http://hdl.handle.net/. . .] in your request.**"],"dc:format":["application/pdf"],"dc:identifier":["http://hdl.handle.net/10477/86705"],"dc:language":["eng"],"dc:publisher":["State University of New York at Buffalo"],"dc:rights":["Users of works found in University at Buffalo Institutional Repository (UBIR) are responsible for identifying and contacting the copyright owner for permission to reuse. University at Buffalo Libraries do not manage rights for copyright-protected works and cannot assist with permissions.","Copyright retained by author."],"dc:subject":["epidemiology","nutrition"],"dc:title":["Is Garlic a Promising Dietary Agent Against Cancer?: Results from Experimental Studies, an Observational Study, and a Clinical Trial"],"dc:type":["Text","Dissertation"]},"updated_at":"2026-07-27T19:05:34Z"}