Abstract
This study was designed to investigate the optimal dose of garlic during long-term feeding and its preventive and therapeutic effects on colon cancer in rats induced by 1,2-dimethylhydrazine (DMH). A total of 240 male Sprague-Dawley rats were grouped and fed with either a basal or a garlic diet of different concentration, and some groups were subcutaneously injected with DMH 20 mg/kg once a week for 20 weeks. The incidence of colon tumor was significantly decreased in the groups fed with 2.5%, 5%, and 10% garlic diets (p<0.001). There was no distinct difference among these concentrations (p>0.05). Therefore the minimal optimal dose of garlic to inhibit colon cancer was 2.5%. The equivalent dose of this concentration in humans is 4.76 g/m2 body surface/day. In a therapeutic study, the tumor-inducing interval in nude mice subcutaneously injected with colon cancer cells (CC-M2) was prolonged by a 2.5% garlic diet (p<0.01). Thus smaller tumor volume and longer survival time were found in the garlic group than in the controls (p<0.01). However, the growth rate of tumors was not markedly inhibited by garlic. All rats finally died within 18 weeks. This study suggested that a 2.5% garlic dose may be used mainly as an inhibitor to prevent colon cancers and improve survival time.
Résumé
Dans cette étude, nous avons déterminé la dose optimal d'ail et ses effets thérapeutiques sur le cancer du côlon chez le rat induit par la 1–2 diméthylhydrazine (DHM). Deux cent quarante rats mâles Sprague-Dawley ont été mis ensemble et alimentés avec soit un régime banal soit un régime riche en ail à des concentrations différentes alors que certains rats ont eu une injection sous-cutanée de DMH à la dose de 20 mg/kg une fois par semaine pendant 20 semaines. L'incidence de cancer du colon était significativement diminuée chez les rats dont l'alimentation contenait des concentrations en ail de 2.5%, de 5%, et de 10% (p<0.001). II n'y avait aucune différence entre les concentrations (p>0.05). La dose minimal d'ail qui inhibait le développement de cancer était 2.5%. (p<0.01), soit l'équivalent de 4.76 gm/m2 de surface corporelle par jour chez l'homme. Dans l'étude thérapeutique, le temps d'induction des tumeurs chez la souris nude auxquelles on injectait des cellules cancéreuses CC-M2 était prolongé par un régime contenant de l'ail à 2.5% (p<0.01). Cependant, la croissance des tumeurs n'était pas inhibée par l'ail. Tous les rats ont succombé en 18 semaines. Cette étude suggère que l'ail à la dose de 2.5% peut prévenir le cancer colique et prolonger la survie.
Resumen
El presente estudio fue diseñado con el popósito de investigat las dosis óptimas de ajo en la alimentación a largo plazo y sus efectos preventivos y terapéuticos sobre el cáncer de colon inducido por 1,2-dimetilhidrazina (DMH) en ratas. Se constituyó un grupo de 240 ratas machos Sprague Dawley que fueron alimentadas con una dieta basal on una dieta de ajo en diferentes concentraciones, y algunos grupos fueron inyectados por vía subcutánea con 20 mg/kg de DMH una vez por semana durante 20 semanas. La incidencia de neoplasmas del colon apareció significativamente disminuida en los grupos alimentados con dietas de ajo al 2.5%, 5% y 10% (p<0.001), sin diferencias definidas en cuanto a las concentraciones. Por consiguiente, la dosis mínima de ajo requerida para inhibir el cáncer de colon fue 2.5%. La dosis equivalente de esta concentración en el hombre fue 4.76 gm/m2 de superficie corporal/día. En el estudio terapéutico, el tiempo de inducción del tumor en ratones atímicos inyectados por vía subcutánea con células de cáncer de colon (CC-M2) se prolongó con la dieta de ajo al 2.5% (p<0.101). En consecuencia, se encontraron menores volúmenes tumorales y una más prolongada sobrevida en el grupo de ajo que en el control (p<0.001). Sinembargo, la rata de crecimiento de los tumores no se vio inhibida en forma importante por el ajo. Todas las ratas eventualmente murieron en el curso de 18 semanas. El estudio sugiere que una dosis de ajo al 2.5% puede ser utilizada como factor inhibidor en la prevención del cáncer del colon y que parece prolongar la supervivencia.
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Cheng, JY., Meng, CL., Tzeng, CC. et al. Optimal dose of garlic to inhibit dimethylhydrazine-induced colon cancer. World J. Surg. 19, 621–625 (1995). https://doi.org/10.1007/BF00294738
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DOI: https://doi.org/10.1007/BF00294738