Sarvizadeh Mahshad, Hasanpour Omid, Naderi Ghale-Noie Zari, Mollazadeh Samaneh, Rezaei Mohammad, Pourghadamyari Hossein, Masoud Khooy Mohammadjaber, Aschner Michael, Khan Haroon, Rezaei Nima, Shojaie Layla, Mirzaei Hamed
Nutrition and Endocrine Research Centre, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
School of Paramedicine, Kashan University of Medical Sciences, Kashan, Iran.
Front Oncol. 2021 Apr 27;11:650256. doi: 10.3389/fonc.2021.650256. eCollection 2021.
Digestive system cancer tumors are one of the major causes of cancer-related fatalities; the vast majority of them are colorectal or gastric malignancies. Epidemiological evidence confirmed that allium-containing food, such as garlic, reduces the risk of developing malignancies. Among all compounds in garlic, allicin has been most researched, as it contains sulfur and produces many second degradation compounds, such as sulfur dioxide, diallyl sulfide (DAS), diallyl trisulfide (DATS), and diallyl disulfide (DADS) in the presence of enzymatic reactions in gastric juice. These substances have shown anti-inflammatory, antidiabetic, antihypertensive, antifungal, antiviral, antibacterial, and anticancer efficacy, including gastrointestinal (GI) cancers, leukemia, and skin cancers. Herein, we summarize the therapeutic potential of allicin in the treatment of GI cancers.
消化系统癌症肿瘤是癌症相关死亡的主要原因之一；其中绝大多数是结肠直肠癌或胃癌。流行病学证据证实，含葱属食物，如大蒜，可降低患恶性肿瘤的风险。在大蒜的所有化合物中，大蒜素的研究最多，因为它含有硫，并且在胃液中的酶促反应下会产生许多二次降解化合物，如二氧化硫、二烯丙基硫醚（DAS）、二烯丙基三硫醚（DATS）和二烯丙基二硫醚（DADS）。这些物质已显示出抗炎、抗糖尿病、抗高血压、抗真菌、抗病毒、抗菌和抗癌功效，包括胃肠道（GI）癌、白血病和皮肤癌。在此，我们总结了大蒜素在治疗胃肠道癌症方面的治疗潜力。
