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Organosulfur compounds and cancer
1Department of Biochemistry and Molecular Biology, University of Medicine and Dentistry of New Jersey, New Jersey Medical School, Newark, USA.
Advances in Experimental Medicine and Biology
|January 1, 1996
Summary
Organosulfur compounds in garlic show potential in inhibiting cancer development and growth. While human studies vary, animal research indicates diallyl sulfides impact tumor initiation and promotion.
Area of Science:
- Oncology
- Nutritional Biochemistry
Background:
- Organosulfur compounds, abundant in Allium species like garlic, are investigated for their anti-cancer properties.
- Epidemiological and experimental studies suggest a potential link between garlic consumption and reduced cancer incidence.
Purpose of the Study:
- To review the evidence for organosulfur compounds, particularly from garlic, in cancer inhibition.
- To explore the mechanisms by which these compounds may affect carcinogen metabolism and tumor cell growth.
Main Methods:
- Review of existing scientific literature on organosulfur compounds, garlic, and cancer.
- Analysis of studies examining effects on carcinogen metabolism (Phase I and II enzymes) and tumor cell differentiation.
Main Results:
- Organosulfur compounds, including diallyl sulfides from garlic, demonstrate inhibition of cancer induction and growth in experimental models.
- Documented effects include modulation of carcinogen metabolism and direct inhibitory actions on tumor cell proliferation and differentiation.
Conclusions:
- Garlic constituents show promise in cancer prevention and treatment, affecting both tumor initiation and promotion.
- Further research is needed to clarify mechanisms and confirm applicability to human consumption levels.