Garlic and onions: their cancer prevention properties.
Garlic and onions: their cancer prevention properties.
复制标题
DOI：
10.1158/1940-6207.capr-14-0172
复制
发表时间：
2015-03
期刊：
影响因子：
--
通讯作者：
Milner JA
中科院分区：
文献类型：
--
作者：
Nicastro HL;Ross SA;Milner JA
葱属植物包括大蒜、洋葱、青葱、韭菜和细香葱。这些蔬菜在世界各地的美食中很受欢迎，并因其潜在的药用价值而受到重视。流行病学研究，虽然在他们的能力有限，以评估葱消费，指出一些关联的葱蔬菜消费与癌症的风险降低，特别是胃肠道癌症。已经进行了有限的干预研究，以支持这些协会。大多数支持葱属蔬菜预防癌症作用的证据来自机制研究。这些研究突出了单个含硫化合物和这些蔬菜的各种制剂和提取物的潜在机制，包括降低致癌物的生物活化、抗菌活性和氧化还原修饰。葱属蔬菜及其成分在致癌的每个阶段都有影响，并影响许多改变癌症风险的生物过程。这篇综述讨论了葱属蔬菜，特别是大蒜和洋葱，及其生物活性硫化合物的癌症预防作用，并强调了研究差距。
The Allium genus includes garlic, onions, shallots, leeks, and chives. These vegetables are popular in cuisines worldwide and are valued for their potential medicinal properties. Epidemiological studies, while limited in their abilities to assess Allium consumption, indicate some associations of Allium vegetable consumption with decreased risk of cancer, particularly cancers of the gastrointestinal tract. Limited intervention studies have been conducted to support these associations. The majority of supportive evidence on Allium vegetables cancer preventive effects comes from mechanistic studies. These studies highlight potential mechanisms of individual sulfur-containing compounds and of various preparations and extracts of these vegetables, including decreased bioactivation of carcinogens, antimicrobial activities, and redox modification. Allium vegetables and their components have effects at each stage of carcinogenesis and affect many biological processes that modify cancer risk. This review discusses the cancer preventive effects of Allium vegetables, particularly garlic and onions, and their bioactive sulfur compounds and highlights research gaps.