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.
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Abbreviations
- 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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Yang, C.S., Wang, ZY., Hong, JY. (1994). Inhibition of Tumorigenesis by Chemicals from Garlic and Tea. In: Jacobs, M.M. (eds) Diet and Cancer. Advances in Experimental Medicine and Biology, vol 375. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-0939-8_8
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DOI: https://doi.org/10.1007/978-1-4899-0939-8_8
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