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

Mahshad Sarvizadeh, Omid Hasanpour, Zari Naderi Ghale-Noie, Samaneh Mollazadeh, Mohammad Rezaei, Hossein Pourghadamyari, Mohammadjaber Masoud Khooy, Michael Aschner, Haroon Khan, Nima Rezaei, Layla Shojaie, Hamed Mirzaei

Research output: Contribution to journalReview articlepeer-review

4 Scopus citations

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.

Original languageEnglish (US)
Article number650256
JournalFrontiers in Oncology
Volume11
DOIs
StatePublished - Apr 27 2021

Keywords

  • allicin
  • chemical structure
  • gastrointenstinal cancer
  • natural compounds
  • therapy

ASJC Scopus subject areas

  • Oncology
  • Cancer Research

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