Milner J A
Nutrition Department, The Pennsylvania State University, University Park, PA 16802, USA.
J Nutr. 2001 Mar;131(3s):1027S-31S. doi: 10.1093/jn/131.3.1027S.
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.
流行病学和实验室研究为大蒜及其成分化合物的抗癌潜力提供了见解。水溶性和脂溶性烯丙基硫化合物均能有效阻断多种化学诱导的肿瘤。这些化合物提供的部分保护作用可能与亚硝胺形成和代谢的阻断有关。然而，包括多环烃在内的各种化合物致癌性起始和促进阶段的阻断，证明大蒜及其成分可以改变几种I相和II相酶。它们在包括皮肤、乳腺和结肠在内的多种部位阻断实验诱导肿瘤的能力，提示了一种普遍的作用机制。DNA修复和免疫能力的变化也可能是这种保护作用的部分原因。一些（但不是全部）烯丙基硫化合物也能有效延缓肿瘤增殖并诱导细胞凋亡。细胞硫醇和磷酸化染色的变化可能是这些抗肿瘤特性的部分原因。大蒜的抗癌潜力可能受到几种饮食成分的影响，包括特定脂肪酸、硒和维生素A。由于大蒜及其成分可以抑制致癌物形成、致癌物生物活化和肿瘤增殖，因此必须建立生物标志物，以确定哪些个体可能受益最大，以及何种摄入量会产生不良后果。
