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Published on: September 11, 2012
Allyl sulfur compounds from garlic modulate aberrant crypt formation
Sharon A Ross1, John W Finley, John A Milner
1Nutritional Sciences Research Group, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, U S Department of Health and Human Services, Rockville, MD 20892-7328, USA. rosssha@mail.nih.gov
Abstract:
The health benefits of garlic, including inhibition of carcinogenesis, are supported by several epidemiologic and laboratory findings. Garlic's sulfur components have been reported to suppress experimentally induced tumor incidence in several organs, including the colon. Studies in humans also suggest that dietary garlic constituents reduce the risk of colorectal adenomatous polyps, which are considered precursors to colon cancer. Aberrant crypt foci (ACF) are proposed to be early preneoplastic lesions of adenoma-carcinoma in humans and chemically induced colon cancer in rodents. In preclinical studies, both water- and lipid-soluble allyl sulfur compounds arising from processed garlic inhibited ACF. The response to these allyl sulfur compounds appears to depend on several factors, including the speciation, quantity, and duration provided.
Insights
Garlic
Area of Science:
- Oncology
- Nutritional Science
- Gastroenterology
Background:
- Epidemiologic and laboratory studies support garlic's health benefits, including cancer inhibition.
- Garlic's sulfur compounds are linked to suppressing tumor incidence in organs like the colon.
- Dietary garlic intake may reduce the risk of colorectal adenomatous polyps, precursors to colon cancer.
Purpose of the Study:
- To investigate the role of garlic's sulfur compounds in inhibiting aberrant crypt foci (ACF), considered early preneoplastic lesions.
- To evaluate the effectiveness of both water- and lipid-soluble allyl sulfur compounds from processed garlic in preclinical models.
Main Methods:
- Preclinical studies were conducted to assess the impact of garlic-derived allyl sulfur compounds on ACF.
- The study examined the inhibition of ACF by both water- and lipid-soluble components of processed garlic.
Main Results:
- Both water- and lipid-soluble allyl sulfur compounds derived from processed garlic demonstrated inhibition of ACF.
- The efficacy of these compounds in inhibiting ACF was observed to be dependent on factors such as speciation, quantity, and duration of exposure.
Conclusions:
- Allyl sulfur compounds in garlic show potential in inhibiting early preneoplastic lesions in the colon.
- Further research into the optimal speciation, dosage, and duration of these compounds could enhance their chemopreventive effects against colon cancer.
