Alliacées et prévention des cancers

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• 作者：A. -M. Le Bon
• 刊名：Phytoth¨¦rapie
• 出版年：2016
• 出版时间：June 2016
• 年：2016
• 卷：14
• 期：3
• 页码：159-164
• 全文大小：220 KB
• 刊物主题：Medicine/Public Health, general; Complementary & Alternative Medicine;
• 出版者：Springer Paris
• ISSN：1765-2847
• 卷排序：14

文摘

For centuries, Allium vegetables are consumed worldwide for their unique flavor and medicinal properties. Epidemiological studies, mainly case-control studies, strongly suggest a reduced risk of cancers, particularly cancers of the digestive tract, in populations consuming high amounts of Allium vegetables.Many experimental carcinogenesis studies performed in animals support these observations. They show that various extracts of garlic or onion, as well as various organosulfur compounds from these plants, can slow down or even stop different phases of chemical carcinogenesis. Several mechanisms have been proposed to explain these anticarcinogenic effects. They include scavenging of reactive species, modulation of enzymes involved in the metabolism of carcinogenic compounds, cell proliferation inhibition, and apoptosis induction. Taken together, these findings support evidence for cancer preventive properties of Allium vegetables, but further studies are required to make recommendations for the consumption of these vegetables.KeywordsCancerAllium vegetablesGarlicOnionOrganosulfur compoundsMechanisms of action