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Allicin and Digestive System Cancers: From Chemical Structure to Its Therapeutic Opportunities Publisher



Sarvizadeh M1 ; Hasanpour O2 ; Naderi Ghalenoie Z3 ; Mollazadeh S4 ; Rezaei M5 ; Pourghadamyari H6 ; Masoud Khooy M7 ; Aschner M8 ; Khan H9 ; Rezaei N10, 11, 12 ; Shojaie L13 ; Mirzaei H14
Authors

Source: Frontiers in Oncology Published:2021


Abstract

Digestive system cancer tumors are one of the major causes of cancer-related fatalities; the vast majority of them are colorectal or gastric malignancies. Epidemiological evidence confirmed that allium-containing food, such as garlic, reduces the risk of developing malignancies. Among all compounds in garlic, allicin has been most researched, as it contains sulfur and produces many second degradation compounds, such as sulfur dioxide, diallyl sulfide (DAS), diallyl trisulfide (DATS), and diallyl disulfide (DADS) in the presence of enzymatic reactions in gastric juice. These substances have shown anti-inflammatory, antidiabetic, antihypertensive, antifungal, antiviral, antibacterial, and anticancer efficacy, including gastrointestinal (GI) cancers, leukemia, and skin cancers. Herein, we summarize the therapeutic potential of allicin in the treatment of GI cancers. © Copyright © 2021 Sarvizadeh, Hasanpour, Naderi Ghale-Noie, Mollazadeh, Rezaei, Pourghadamyari, Masoud Khooy, Aschner, Khan, Rezaei, Shojaie and Mirzaei.
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