Antiproliferative Effects of Garlic-Derived and Other Allium Related Compounds

  • John T. Pinto
  • Sameer Lapsia
  • Amy Shah
  • Harsha Santiago
  • Grace Kim
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 492)


An extensive and expanding information base that incorporates data from epidemiologic, animal, and laboratory investigations documents the relation between garlic consumption and decreased risk of developing cancer at various organ sites (1, 2, 3). Garlic and other allium-related plants contain alliin, an allylsulfinothiolated derivative of cysteine, that is transformed exogenously into a number of mono-, di-, and triallylsulfinyl analogues when the bulb is crushed, minced, or damaged (5). These bioactive compounds interact with a number of molecular targets whose functions range from control of cell cycle to expression of crucial antioxidant and detoxification enzymes (6, 7, 8). Modulation of each of these processes may underlie garlic’s putative anticancer potential.


LNCaP Cell Ornithine Decarboxylase Garlic Extract Aged Garlic Extract Diallyl Disulfide 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 2001

Authors and Affiliations

  • John T. Pinto
    • 1
    • 2
    • 3
  • Sameer Lapsia
    • 1
  • Amy Shah
    • 1
  • Harsha Santiago
    • 1
  • Grace Kim
    • 1
  1. 1.Nutrition Research LaboratoryUSA
  2. 2.The Clinical Nutrition Research UnitMemorial Sloan-Kettering Cancer CenterUSA
  3. 3.Weill Medical College of Cornell UniversityNew YorkUSA

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