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《Acta Nutrimenta Sinica》 1982-01
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GARLIC AND GASTRIC CANCER-THE EFFECT OF GARLIC ON NITRITE AND NITRATE IN GASTRIC JUICE

Mei Xing(Department of Hygiene, Shandong Medical College, Jinan)Wang Mei-ling, Xu Hai-xiu, Pan Xi-pu, Gao Chun-yi, Han Na, Fu Mei-yun. (Shandong Medical Research Institute, Jinan)  
It was found that the inhabitants in Cangshan County, Shandong Province usually take fresh garlic as daily food, e.g. in Shenshan People's Commune each person takes about 20 grams of fresh garlic every day. The mortality from gastric cancer for the inhabitants in Cangshan was found to be significantly lower than that in Qixia County where the inhabitants rarely take garlic. It was also found that the nitrite concentration in gastric juice of the inhabitants in Cangshan was significantly lower than that in Qixia. The reduction rate (%) of nitrite concentration in gastric juice after the introduction of 10 grams of fresh garlic in the form of homogenate was significantly larger than that of control test (p0.01) in tested persons at Shandong Medical Research Institute. It was proved that garlic promoted the inhibition of nitrate-reducing bacteria and reduction of nitrite formation. This may be considered as a protective factor against the carcinogenesis of gastric cancer.
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