Types of garlic and their anticancer and antioxidant activity : a review of the epidemiologic and experimental evidence
© 2021. Springer-Verlag GmbH, DE part of Springer Nature..
Garlic, an Allium vegetable, contains rich flavonoids organosulfur compounds (OSCs) that have potent anticancer properties. The aim of the review is to provide an overview of the different types of garlic, their active compounds, and the potential anticancer benefits with a focus on antioxidant activity. Animal and cell line studies have provided convincing evidence that garlic and its organosulfur compounds inhibit carcinogenesis through a number of events including induction of apoptosis, inhibiting cellular proliferation, scavenging radical oxygen species (ROS), increasing the activities of enzymes such as glutathione S-transferase, and reducing tumor size. Epidemiological studies showed compelling evidence that garlic consumption is associated with decreased risk of colorectal cancer, but inconsistent evidence for stomach, breast, and prostate cancers. Studies also suggest that the presence and potency of garlic OSCs varies with respect to the preparation and form of garlic. Further epidemiological studies with information on garlic form consumed or preparation methods and molecular studies regarding its antioxidant mechanisms, such as increasing enzymatic and nonenzymatic antioxidants levels, are warranted.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:60 |
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| Enthalten in: |
European journal of nutrition - 60(2021), 7 vom: 05. Okt., Seite 3585-3609 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Farhat, Zeinab [VerfasserIn] |
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| Links: |
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| Themen: |
Antioxidants |
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| Anmerkungen: |
Date Completed 15.09.2021 Date Revised 15.09.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1007/s00394-021-02482-7 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM321039610 |
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| 520 | |a © 2021. Springer-Verlag GmbH, DE part of Springer Nature. | ||
| 520 | |a Garlic, an Allium vegetable, contains rich flavonoids organosulfur compounds (OSCs) that have potent anticancer properties. The aim of the review is to provide an overview of the different types of garlic, their active compounds, and the potential anticancer benefits with a focus on antioxidant activity. Animal and cell line studies have provided convincing evidence that garlic and its organosulfur compounds inhibit carcinogenesis through a number of events including induction of apoptosis, inhibiting cellular proliferation, scavenging radical oxygen species (ROS), increasing the activities of enzymes such as glutathione S-transferase, and reducing tumor size. Epidemiological studies showed compelling evidence that garlic consumption is associated with decreased risk of colorectal cancer, but inconsistent evidence for stomach, breast, and prostate cancers. Studies also suggest that the presence and potency of garlic OSCs varies with respect to the preparation and form of garlic. Further epidemiological studies with information on garlic form consumed or preparation methods and molecular studies regarding its antioxidant mechanisms, such as increasing enzymatic and nonenzymatic antioxidants levels, are warranted | ||
| 650 | 4 | |a Journal Article | |
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| 650 | 4 | |a Antioxidants | |
| 650 | 4 | |a Cancer prevention | |
| 650 | 4 | |a Garlic | |
| 650 | 4 | |a Organosulfur compounds | |
| 650 | 4 | |a Radical oxygen species | |
| 650 | 4 | |a Supplements | |
| 650 | 7 | |a Antioxidants |2 NLM | |
| 650 | 7 | |a Plant Extracts |2 NLM | |
| 650 | 7 | |a Sulfur Compounds |2 NLM | |
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| 700 | 1 | |a Freudenheim, Jo L |e verfasserin |4 aut | |
| 700 | 1 | |a Mammen, Manoj J |e verfasserin |4 aut | |
| 700 | 1 | |a Hageman Blair, Rachael |e verfasserin |4 aut | |
| 700 | 1 | |a Aga, Diana S |e verfasserin |4 aut | |
| 700 | 1 | |a Mu, Lina |e verfasserin |4 aut | |
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