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Diallyl sulfide, a flavor component of garlic (Allium sativum), inhibits dimethylhydrazine-induced colon cancer

Carcinogenesis
|March 1, 1987
PubMed

Insights

Diallyl sulfide from garlic significantly reduced colorectal cancer in mice. This finding was predicted by a short-term assay assessing cell nucleus changes, suggesting potential cancer prevention by natural sulfur compounds.

Area of Science:

  • Oncology
  • Chemoprevention
  • Pharmacology

Background:

  • Colorectal adenocarcinoma is a significant health concern.
  • Naturally occurring compounds are being investigated for cancer prevention.
  • Diallyl sulfide is a sulfur compound found in garlic with known pharmacologic activity.

Purpose of the Study:

  • To evaluate the chemopreventive potential of diallyl sulfide against chemically induced colorectal adenocarcinoma in mice.
  • To determine if a short-term assay predicting nuclear morphology defects can forecast in vivo efficacy.

Main Methods:

  • C57BL/6J mice were administered 1,2-dimethylhydrazine to induce colorectal adenocarcinoma.
  • Diallyl sulfide was administered by gavage to a treatment group.
  • A short-term assay measured defects in nuclear morphology in mouse colon epithelial cells.

Main Results:

  • Diallyl sulfide administration inhibited the incidence of colorectal adenocarcinoma by 74%.
  • The frequency of colorectal adenocarcinoma was also reduced in the diallyl sulfide treated group.
  • Results from the short-term nuclear morphology assay accurately predicted the in vivo outcomes.

Conclusions:

  • Diallyl sulfide demonstrates significant chemopreventive effects against colorectal adenocarcinoma in a mouse model.
  • Short-term assays assessing nuclear morphology are reliable predictors of in vivo chemopreventive efficacy.
  • Naturally occurring sulfur compounds, like diallyl sulfide, represent a promising class of agents for cancer prevention.

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