Inhibition of Tumorigenesis by Chemicals from Garlic and Tea

  • Chung S. Yang
  • Zhi-Yuan Wang
  • Jun-Yan Hong
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 375)

Abstract

Garlic (Allium sativum) has been used widely in culinary practice and folk remedies in many cultures. Its biological functions are beginning to be understood by studies with modern research tools. Epidemiological studies in China and Italy indicate that more frequent consumption of garlic and other allium vegetables was associated with a lower incidence of gastric cancer.1,2 The inhibition of carcinogenesis by garlic constituents has also been demonstrated in animal models. In previous studies, we demonstrated the selective inhibition and induction of cytochrome P450 enzymes by a garlic compound, diallyl sulfide (DAS), as a possible mechanism for inhibitory action against carcinogenesis.3 In the present paper, this mechanism is discussed further along with new results on the inhibition of tumorigenesis as predicted from metabolism studies.

Keywords

Tumor Multiplicity Diallyl Disulfide Diallyl Trisulfide Diallyl Sulfide Allium Vegetable 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Abbreviation

DAS

diallyl sulfide

DASO2

diallyl sulfone

NDMA

N-nitrosodimethylamine

DMH

1,2-dimethylhydrazine

NNK

4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone

EGCG

(−)epigallocatechin-3-gallate

EGC

(−)epigallocatechin

ECG

(−)epicatechin gallate

EC

(−)epicatechin

NMBzA

N-nitrosomethylbenzylamine

NDEA

N-nitrosodiethylamine

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Copyright information

© Springer Science+Business Media New York 1994

Authors and Affiliations

  • Chung S. Yang
    • 1
  • Zhi-Yuan Wang
    • 1
  • Jun-Yan Hong
    • 1
  1. 1.Laboratory for Cancer Research, College of PharmacyRutgers UniversityPiscatawayUSA

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