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Anticancer effects of diallyl trisulfide derived from garlic
Taiichiro Seki1, Takashi Hosono, Tomomi Hosono-Fukao
1Laboratory of Nutrition and Physiology, Department of Applied Life Sciences, Nihon University Graduate School of Bioresource Sciences, Kameino 1866, Fujisawa, Kanagawa 252-8510, Japan. tseki@brs.nihon-u.ac.jp
Asia Pacific Journal of Clinical Nutrition
|May 28, 2008
Summary
Garlic
Area of Science:
- Oncology
- Molecular Biology
- Natural Products Chemistry
Background:
- Garlic consumption is linked to reduced cancer risk.
- Alk(en)yl sulfides are key garlic flavor compounds and potential chemopreventive agents.
Purpose of the Study:
- To investigate the anticancer properties of garlic-derived alk(en)yl sulfides.
- To elucidate the molecular mechanisms of action, focusing on diallyl trisulfide.
Main Methods:
- Synthesis and purification of alk(en)yl sulfides (mono-, di-, trisulfide).
- Anticancer activity assessment using human colon cancer cell lines (HCT-15, DLD-1).
- Cell cycle analysis, apoptosis assays, and microtubule disruption studies.
Main Results:
- Diallyl trisulfide significantly suppressed colon cancer cell growth.
- Diallyl trisulfide induced G2/M phase arrest, apoptosis (sub-G1 DNA content, caspase-3 activation).
- Diallyl trisulfide disrupted the microtubule network via specific oxidative modification of tubulin.
Conclusions:
- Diallyl trisulfide exhibits potent anticancer activity against colon cancer cells.
- Microtubule disruption is a key mechanism underlying diallyl trisulfide's anticancer effects.
- Diallyl trisulfide likely contributes to the cancer-preventive benefits of garlic consumption.
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