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10.1158/1940-6207.CAPR-14-0172 http://scihub22266oqcxt.onion/10.1158/1940-6207.CAPR-14-0172 C4366009!4366009!25586902     free     free     free       Cancer+Prev+Res+(Phila) 2015 ; 8 (3): 181-9 Nephropedia Template TP {{tp|p=25586902|t=2015. Garlic and onions: Their cancer prevention properties |pdf=|usr=}}{{25586902}} gab.com Text Garlic and onions: Their cancer prevention properties JO: Cancer Prev Res (Phila) http://www.kidney.de/pget.php?&tw=1&pmid=25586902 #FOAvip 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. Twit Text FOAVip Garlic and onions: Their cancer prevention properties ????Cancer Prev Res (Phila) http://www.kidney.de/pget.php?&tw=1&pmid=25586902 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=25586902 #FOAvip English Wikipedia <ref>{{Cite pmid|25586902}}</ref> Garlic and onions: Their cancer prevention properties #MMPMID25586902 Nicastro HL; Ross SA; Milner JA Cancer Prev Res (Phila) 2015[Mar]; 8 (3): 181-9 PMID25586902show 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. 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. äGarlic and onions: Their cancer prevention properties (epmc).pdf DeepDyve Pubget Overpricing