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Antiproliferative Effects of Garlic-Derived and Other Allium Related Compounds

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Nutrition and Cancer Prevention

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 492))

Abstract

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 (1–3). 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 (6–8). Modulation of each of these processes may underlie garlic’s putative anticancer potential.

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Authors and Affiliations

  1. Nutrition Research Laboratory, USA

    John T. Pinto, Sameer Lapsia, Amy Shah, Harsha Santiago & Grace Kim

  2. The Clinical Nutrition Research Unit, Memorial Sloan-Kettering Cancer Center, USA

    John T. Pinto

  3. Weill Medical College of Cornell University, New York, New York, USA

    John T. Pinto

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  3. Amy Shah
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  4. Harsha Santiago
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  5. Grace Kim
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    © 2001 Springer Science+Business Media New York

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    Pinto, J.T., Lapsia, S., Shah, A., Santiago, H., Kim, G. (2001). Antiproliferative Effects of Garlic-Derived and Other Allium Related Compounds. In: Nutrition and Cancer Prevention. Advances in Experimental Medicine and Biology, vol 492. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1283-7_8

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    • DOI: https://doi.org/10.1007/978-1-4615-1283-7_8

    • Publisher Name: Springer, Boston, MA

    • Print ISBN: 978-1-4613-5477-2

    • Online ISBN: 978-1-4615-1283-7

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