A GROUP of compounds commonly found in garlic may not only an effective treatment for malaria, the mechanism by which they inhibit the infection appears to be similar to the mechanism they use to fight cancer cells.

Researchers from the University of Toronto report these findings at the 50th Annual Meeting of the American Society of Tropical Medicine and Hygiene in Atlanta.

“Does eating garlic influence the outcome of malaria? There is evidence that yes, it may,” says Ian Crandall, Assistant Professor of Laboratory Medicine and Pathobiology at the University of Toronto, who presented the study.

The compounds, called disulfides, occur naturally in garlic, onions and mahogany trees and are known to have antifungal, anticancer and antibacterial properties.

For years scientists have suspected that one of these compounds in garlic may be helpful against malaria and have proven it in animal models. Crandall and colleagues, though, were more interested in understanding how these disulphides worked against infection.

They tested 11 different synthetic disulphide compounds against malaria- infected cells. They also tested the effect of these compounds on cancer cells.

While not all of the disulphides were effective against Plasmodium falciparum, the malaria parasite, those that were were also effective at killing the cancer cells.

“We looked at the active compounds to see what they had in common. Apparently P. falciparum-infected cells and these cancer cells seem to have the same susceptibility profile,” says Crandall.

He believes that the mechanism of action may be on the glutathione system within the cell.

In this system, the glutathione is reduced (the opposite of oxidation) and stored in the cell like energy in a battery. This reduced glutathione can then be brought out to absorb damage caused by oxygen and other harmful particles when needed.

The glutathione system is of particular importance in cells that rapidly reproduce, like cancer cells or malaria-infected cells, because these harmful particles are natural by-products of metabolism.

Ajoene, the disulphide that naturally occurs in garlic, is a known inhibitor of glutathione reduction.

Normal cells recharge glutathione and therefore are able to deal with the oxidative stress that normal metabolism generates, but in the presence of an inhibitor they cannot recharge and therefore are more prone damage and eventually death.

  1. GeneTinsley says:

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  3. Laura says:

    Great post!

    Well written and informative.

    How great that something that tastes so good in our food is also good for us! I have always loved garlic, and use it often in my cooking.

    We are always learning more about natural substances that can play a role in the treatment and prevention of disease. I agree glutathione is a big player in this area as well.

    Keep up your great work,


  4. Thanks for sharing this.

    I have long known about the immune boosting properties of garlic. Until the last few years I did not know why. It is truly a wonderful herbacutical.

    To get the best benefit from garlic to boost our glutathione we also need to have the co-factors.

    They can be quite tasty too.

    We need 200 mcg of selenium. Each Brazil nut has 100mcg so eating 2 a day will provide our needs.

    There are a few others but this is one of the most important.

    Also, there are some yet unknown properties in foods that result from a chemical reaction to our saliva. The best way to get the benefits of garlic is to eat it.

    Good health to you and your readers.


  5. Andrew says:

    This is one very informative site.

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