Diallyl sulfide, a flavor component of garlic (allium sativum), inhibits dimethyihydrazine-induced colon cancer

Michael J. Wargovich

doi:10.1093/carcin/8.3.487

Diallyl sulfide, a flavor component of garlic (allium sativum), inhibits dimethyihydrazine-induced colon cancer

Michael J. Wargovich

Research output: Contribution to journal › Article › peer-review

272 Scopus citations

Abstract

Diallyl sulfide, a thioether found naturally in garlic, when given by gavage to C57BL/6J mice inhibited by 74% the incidence and reduced the frequency of colorectal adeno carcinoma induced by 20 weekly injections of 1,2-dimethyl-hydrazine. This result was predicted from a short-term assay measuring defects in nuclear morphology in mouse colon epithelial cells. This chemical is representative of a class of naturally occurring sulfur compounds with profound phar macologic activity, one aspect of which may be cancer prevention.

Original language	English (US)
Pages (from-to)	487-489
Number of pages	3
Journal	Carcinogenesis
Volume	8
Issue number	3
DOIs	https://doi.org/10.1093/carcin/8.3.487
State	Published - Mar 1987
Externally published	Yes

ASJC Scopus subject areas

Cancer Research

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abstract = "Diallyl sulfide, a thioether found naturally in garlic, when given by gavage to C57BL/6J mice inhibited by 74% the incidence and reduced the frequency of colorectal adeno carcinoma induced by 20 weekly injections of 1,2-dimethyl-hydrazine. This result was predicted from a short-term assay measuring defects in nuclear morphology in mouse colon epithelial cells. This chemical is representative of a class of naturally occurring sulfur compounds with profound phar macologic activity, one aspect of which may be cancer prevention.",

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