In laboratory studies, the researchers found that compounds in ginkgo biloba

In laboratory studies, the researchers found that compounds in ginkgo biloba -- ginkgolide A and B -- were the most active components contributing to this protective effect.

"We found that the proliferation rates in certain types of cancer cells was inhibited by 80 percent," Ye says. "This combination of population and laboratory studies suggests that ginkgo biloba may have value for the prevention of cancer."

In the final study, researchers found that garlic may help ward off carcinogens produced by meat cooked at high temperatures.

Cooking meats and eggs at high temperatures releases a chemical called PhIP, which may be a carcinogen.

Studies have shown that breast cancer is higher among women who eat large amounts of meat, although fat and caloric intake and hormone exposure may contribute to this increased risk, the researchers report.However, diallyl sulfide, a flavor component of garlic, appears to inhibit the effects of PhIP that can cause DNA damage or transform substances in the body into carcinogens."

We treated human breast epithelial cells with equal amounts of PhIP and diallyl sulfide separately, and the two together, for periods ranging from three to 24 hours," said Ronald D. Thomas, associate professor of basic sciences at Florida A&M University, in a statement. "

PhIP induced expression of the cancer-causing enzyme at every stage, up to 40-fold, while diallyl sulfide completely inhibited the PhIP enzyme from becoming carcinogenic."
(The HealthDay Web site) 2005 HealthDay News