Mechanisms by which garlic and allyl sulfur compounds suppress carcinogen bioactivation: Garlic and carcinogenesis
Advances in Experimental Medicine and Biology, ISSN: 0065-2598, Vol: 492, Page: 69-81
2001
- 114Citations
- 29Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Metrics Details
- Citations114
- Citation Indexes114
- 114
- CrossRef67
- Captures29
- Readers29
- 29
Conference Paper Description
Overall, a host of studies provides compelling evidence that garlic and its organic allyl sulfur components are effective inhibitors of the cancer process. These studies reveal that the benefits of garlic are not limited to a specific species, to a particular tissue, or to a specific carcinogen. Several mechanisms are likely to account for this protection. Notable among these is a depression in nitrosamine formation and a reduction in carcinogen bioactivation. The benefits provided by garlic must be viewed as part of the entire diet, since several dietary constituents can influence the degree of protection. More than one compound is responsible for the anticancer properties associated with garlic. Future research should focus on how genetic variability and daily environmental factors influence the anticancer benefits attributed to garlic and its allyl sulfur components.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=0034921254&origin=inward; http://dx.doi.org/10.1007/978-1-4615-1283-7_7; http://www.ncbi.nlm.nih.gov/pubmed/11480676; http://link.springer.com/10.1007/978-1-4615-1283-7_7; https://doi.org/10.1007%2F978-1-4615-1283-7_7; https://dx.doi.org/10.1007/978-1-4615-1283-7_7; https://link.springer.com/chapter/10.1007/978-1-4615-1283-7_7; http://www.springerlink.com/index/10.1007/978-1-4615-1283-7_7; http://www.springerlink.com/index/pdf/10.1007/978-1-4615-1283-7_7
Springer Science and Business Media LLC
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