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A historical perspective on garlic and cancer.

Abstract

Epidemiological and laboratory studies provide insight into the anticarcinogenic potential of garlic and its constituent compounds. Both water- and lipid-soluble allyl sulfur compounds are effective in blocking a myriad of chemically induced tumors. Part of the protection from these compounds probably relates to a block in nitrosamine formation and metabolism. However, blockage in the initiation and promotion phases of the carcinogenicity of various compounds, including polycyclic hydrocarbons, provide evidence that garlic and its constituents can alter several phase I and II enzymes. Their ability to block experimentally induced tumors in a variety of sites including skin, mammary and colon, suggests a general mechanism of action. Changes in DNA repair and in immunocompetence may also account for some of this protection. Some, but not all, allyl sulfur compounds can also effectively retard tumor proliferation and induce apoptosis. Changes in cellular thiol and phosphorylation stains may account for some of these antitumorigenic properties. The anticarcinogenic potential of garlic can be influenced by several dietary components including specific fatty acids, selenium, and vitamin A. Since garlic and its constituents can suppress carcinogen formation, carcinogen bioactivation, and tumor proliferation it is imperative that biomarkers be established to identify which individuals might benefit most and what intakes can occur with ill consequences.

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  • Publisher Full Text
  • Authors+Show Affiliations

    Nutrition Department, The Pennsylvania State University, University Park, PA 16802, USA.

    Source

    The Journal of nutrition 131:3s 2001 03 pg 1027S-31S

    MeSH

    Allyl Compounds
    Animals
    Anticarcinogenic Agents
    Antineoplastic Agents
    Apoptosis
    Cell Division
    DNA Damage
    DNA Repair
    Diet
    Garlic
    Humans
    Immunocompetence
    Neoplasms
    Nitrosamines
    Phytotherapy
    Plants, Medicinal
    Sulfides

    Pub Type(s)

    Journal Article
    Review

    Language

    eng

    PubMed ID

    11238810

    Citation

    Milner, J A.. "A Historical Perspective On Garlic and Cancer." The Journal of Nutrition, vol. 131, no. 3s, 2001, 1027S-31S.
    Milner JA. A historical perspective on garlic and cancer. J Nutr. 2001;131(3s):1027S-31S.
    Milner, J. A. (2001). A historical perspective on garlic and cancer. The Journal of Nutrition, 131(3s), 1027S-31S. doi:10.1093/jn/131.3.1027S.
    Milner JA. A Historical Perspective On Garlic and Cancer. J Nutr. 2001;131(3s):1027S-31S. PubMed PMID: 11238810.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - A historical perspective on garlic and cancer. A1 - Milner,J A, PY - 2001/3/10/pubmed PY - 2001/4/21/medline PY - 2001/3/10/entrez SP - 1027S EP - 31S JF - The Journal of nutrition JO - J. Nutr. VL - 131 IS - 3s N2 - Epidemiological and laboratory studies provide insight into the anticarcinogenic potential of garlic and its constituent compounds. Both water- and lipid-soluble allyl sulfur compounds are effective in blocking a myriad of chemically induced tumors. Part of the protection from these compounds probably relates to a block in nitrosamine formation and metabolism. However, blockage in the initiation and promotion phases of the carcinogenicity of various compounds, including polycyclic hydrocarbons, provide evidence that garlic and its constituents can alter several phase I and II enzymes. Their ability to block experimentally induced tumors in a variety of sites including skin, mammary and colon, suggests a general mechanism of action. Changes in DNA repair and in immunocompetence may also account for some of this protection. Some, but not all, allyl sulfur compounds can also effectively retard tumor proliferation and induce apoptosis. Changes in cellular thiol and phosphorylation stains may account for some of these antitumorigenic properties. The anticarcinogenic potential of garlic can be influenced by several dietary components including specific fatty acids, selenium, and vitamin A. Since garlic and its constituents can suppress carcinogen formation, carcinogen bioactivation, and tumor proliferation it is imperative that biomarkers be established to identify which individuals might benefit most and what intakes can occur with ill consequences. SN - 0022-3166 UR - https://www.unboundmedicine.com/medline/citation/11238810/A_historical_perspective_on_garlic_and_cancer_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.1093/jn/131.3.1027S DB - PRIME DP - Unbound Medicine ER -