Initiation and post-initiation chemopreventive effects of diallyl sulfide in esophageal carcinogenesis

Michael J Wargovich, Osamu Imada, L. C. Stephens

Research output: Contribution to journalArticle

82 Citations (Scopus)

Abstract

Diallyl sulfide (DAS), one of a number of organosulfur compounds accounting for the flavor and smell associated with garlic, has been shown to inhibit a number of chemically induced forms of cancer. In this study, DAS was examined for its chemopreventive effects in both the initiation and post-initiation phases of nitrosomethylbenzylamine-induced esophageal carcinogenesis in the Sprague - Dawley rat. Although highly inhibitory during initiation, DAS is ineffective when given after the carcinogen. DAS, though not effective as a preventive in post-initiation, was not found to promote esophageal carcinogenesis.

Original languageEnglish (US)
Pages (from-to)39-42
Number of pages4
JournalCancer Letters
Volume64
Issue number1
DOIs
StatePublished - May 30 1992
Externally publishedYes

Fingerprint

Carcinogenesis
Garlic
Smell
Carcinogens
Sprague Dawley Rats
allyl sulfide
Neoplasms

Keywords

  • alliums
  • chemoprevention
  • diallyl sulfide
  • esophageal cancer

ASJC Scopus subject areas

  • Cancer Research
  • Molecular Biology
  • Oncology

Cite this

Initiation and post-initiation chemopreventive effects of diallyl sulfide in esophageal carcinogenesis. / Wargovich, Michael J; Imada, Osamu; Stephens, L. C.

In: Cancer Letters, Vol. 64, No. 1, 30.05.1992, p. 39-42.

Research output: Contribution to journalArticle

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