Le Bon A M, Siess M H
Unité Mixte de Recherche de Toxicologie Alimentaire, Institut National de la Recherche Agronomique, Dijon, France.
Drug Metabol Drug Interact. 2000;17(1-4):51-79. doi: 10.1515/dmdi.2000.17.1-4.51.
Allium vegetables and their associated organosulfur constituents are extensively studied for their chemopreventive potential against cancer. This article overviews their anticarcinogenic and antigenotoxic properties. Epidemiological studies (mostly case-control studies) provide strong evidence that Allium vegetable consumption reduces the incidence of gastric and colon cancer while the association between Allium vegetable consumption and other cancers is less convincing. Furthermore, many experimental studies have demonstrated that organosulfur compounds and Allium extracts have inhibitory effects on carcinogenesis in animals. These inhibitory effects are supported by many diverse mechanisms, including inhibition of carcinogen formation, modulation of carcinogen metabolism, inhibition of mutagenesis and genotoxicity, inhibition of cell proliferation and increase of apoptosis, inhibition of angiogenesis, and immune system enhancement. Before such constituents or extracts can be used in chemopreventive trials, it is important to verify their lack of toxicity and to investigate further their precise mechanisms of action throughout the whole process of carcinogenesis.
葱属蔬菜及其相关的有机硫成分因其对癌症的化学预防潜力而受到广泛研究。本文综述了它们的抗癌和抗基因毒性特性。流行病学研究（大多为病例对照研究）提供了有力证据，表明食用葱属蔬菜可降低胃癌和结肠癌的发病率，而食用葱属蔬菜与其他癌症之间的关联则不那么令人信服。此外，许多实验研究表明，有机硫化合物和葱属提取物对动物的致癌作用具有抑制作用。这些抑制作用有多种不同的机制支持，包括抑制致癌物形成、调节致癌物代谢、抑制诱变和基因毒性、抑制细胞增殖和增加细胞凋亡、抑制血管生成以及增强免疫系统。在将这些成分或提取物用于化学预防试验之前，重要的是要验证它们没有毒性，并在整个致癌过程中进一步研究其确切的作用机制。
