Compounds Found In Garlic May Prevent Or Treat Hip Osteoarthritis

Women whose diet is rich in garlic, onions and leeks are less likely to experience hip osteoarthritis, according to a study by British researchers. The beneficial effect apparently comes from the compound diallyl disulphide, which in lab tests  limited cartilage-damaging enzymes when introduced to human cartilage cells. The findings demonstrate the potential for using the compound to develop treatments for osteoarthritis. For the study, researchers assessed diet patterns of 1,086 healthy female twins, many of whom had no symptoms of arthritis, and examined x-ray images to determine signs of osteoarthritis. They found that women with high intakes of fruits and vegetables, particularly alliums such as garlic, showed less evidence of osteoarthritis in the hip. “Our findings throw the spotlight onto the allium family and potential disease modification via bioactive compounds,” the authors concluded.