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2015 ; 8
(3
): 181-9
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Garlic and onions: their cancer prevention properties
#MMPMID25586902
Nicastro HL
; Ross SA
; Milner JA
Cancer Prev Res (Phila)
2015[Mar]; 8
(3
): 181-9
PMID25586902
show ga
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. Epidemiologic 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 biologic 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.
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