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AMINO ACIDS AND RELATED SUBSTANCES AGAINST CANCER: SULPHURIC COMPOUNDS AND THYMUS EXTRACTS
2 April 2009
by
admin
Filed under
Cancer
Sulphuric Compounds
Allicin is a sulphuric compound formed when fresh garlic is cut. Heat and ageing destroys allicin. Allicin destroys detrimental bacteria within the body. Diallyl sulphide is formed in the body from the conversion of allicin found in garlic and garlic oil. It is formed and released on consumption of garlic. Diallyl sulphide may decrease the incidence of colon cancer by up to 75 per cent and provide 100 per cent protection against oesophageal cancer.
Ajoene is also formed in the body from allicin ingested with garlic. It helps in the treatment of Burkitt’s lymphoma, a type of lymphatic cancer. Ajoene also prevents abnormal blood clotting.
Sulforaphane inhibits the development of cancer cells, by enhancing the function of enzymes that block cancer-causing carcinogens. Rich sources of sulforaphane include broccoli, cauliflower, kale and Brussels sprouts.
Glucosinates act as powerful antioxidants, potentially blocking the development of cancer. It kills the highly carcinogenic aflatoxin. Good sources of glucosinates include mustard seed oil, grapeseed oil, watercress, cabbage, cauliflower, broccoli, Brussels sprouts and turnips.
Thymus Extracts
Thymosin is a group of thymus hormones that is now available in supplemental form. It is believed to cure several forms of cancer, when cancer is attributable to thymosin deficiency. Thymosin stimulates the body’s immune system gland, the thymus, and enhances the ability of phagocytes to decrease free radical reactions within the body. It is thought thymus extracts may be at least 50 per cent effective in treating some forms of cancer.
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