Zhou Yun-Fei, Zhu Yi-Wen, Wang Yan-Wen, Liang Xiao-Yi, Jiang Qi-Ying, Wu Dong-Dong
Henan International Joint Laboratory for Nuclear Protein Regulation, School of Basic Medical Sciences, School of Stomatology, Henan University, Kaifeng, 475004, Henan, China.
School of Clinical Medicine, Henan University, Kaifeng, 475004, Henan, China.
Apoptosis. 2025 May 15. doi: 10.1007/s10495-025-02105-0.
Garlic possesses a broad spectrum of medicinal properties, such as anti-cancer, antioxidant, anti-diabetic effects, and protective effects on the heart, nervous system, and liver. Diallyl disulfide (DADS), an oil-soluble organic sulfur-containing compound in garlic, has garnered attention in recent years for its demonstrated anti-cancer efficacy in various cancer types such as leukemia, breast cancer, hepatocellular carcinoma, stomach cancer, and prostate cancer. The anticancer properties of DADS are attributed to its ability to suppress cancer cell proliferation, impede invasion and metastasis, as well as induce apoptosis, promote differentiation, and facilitate cell cycle arrest. Although many literatures have reviewed the pharmacokinetics, molecular mechanisms of anti-cancer effects and some clinical trials of DADS, the specific mechanisms and clinical-translational therapeutic potentials have not been elucidated. This comprehensive review focuses on delineating the molecular mechanisms underlying the anticancer effects of DADS, with a particular emphasis on its potential utility as a therapeutic intervention in the clinical management of cancer, and analyzes the challenges and coping strategies faced in the application of DADS as an anti-cancer drug, pointing out the directions for scientific research.
大蒜具有广泛的药用特性,如抗癌、抗氧化、抗糖尿病作用,以及对心脏、神经系统和肝脏的保护作用。二烯丙基二硫化物(DADS)是大蒜中的一种油溶性有机含硫化合物,近年来因其在白血病、乳腺癌、肝细胞癌、胃癌和前列腺癌等多种癌症类型中显示出的抗癌功效而受到关注。DADS的抗癌特性归因于其抑制癌细胞增殖、阻碍侵袭和转移的能力,以及诱导细胞凋亡、促进分化和促使细胞周期停滞的能力。尽管许多文献已经综述了DADS的药代动力学、抗癌作用的分子机制以及一些临床试验,但具体机制和临床转化治疗潜力尚未阐明。这篇综述着重阐述DADS抗癌作用的分子机制,特别强调其作为癌症临床治疗干预措施的潜在效用,并分析了DADS作为抗癌药物应用中面临的挑战及应对策略,指出科研方向。
J Agric Food Chem. 2025-7-2
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