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Please cite this 61036-62-2 article as: Gottlieb-Vedi E et al., Annual hospital volume of surgery for gastrointestinal cancer in relation to prognosis, European Journal of Surgical Oncology, https://doi.org/10.1016/j.ejso.2019.03.016
Journal of Natural
Anti-cancer activities of S-allylmercaptocysteine
from aged garlic
1 Laboratory of Neuroendocrinology, School of Biological Sciences, Fujian Normal University, Fuzhou 350117, China;
2 National Key Disciplines for Infectious Diseases, Shenzhen Third People’s Hospital, The Second Hospital Affiliated to Southern University of Science and Technology, Shenzhen 518112, China;
3 School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong 999077, China
[ABSTRACT] While most types of malignancies remain recalcitrant to treatment, application of natural products or their analogs in daily life has offered some hopes as an effective prophylaxis against cancer onset and progression in the past decades. Emerging evidence supports a link between garlic consumption and decreased cancer incidence. Notably, aged garlic extract (AGE) exhibits stronger anti-cancer activities than that of fresh garlic, by virtue of enrichment of several AGE-specific organosulfur compounds, including S-allylmercaptocysteine (SAMC). In this review, we summarize the up-to-date mechanistic pathways associated with the anti-proliferative, anti-metastatic and pro-apoptotic effects of SAMC in various cancer models. Based upon the proven safety and improved understanding on its anti-neoplastic properties, SAMC has gained recognition as a promising daily food supplement for cancer prevention or management.
[KEY WORDS] Aged garlic; S-allylmercaptocysteine; Cancer; Molecular pathway; Reactive oxygen species
Allium sativum, commonly known as garlic, is a bulbous plant of the onion genus (Allium). It has a long history of being utilized as a foodstuff and an effective medicinal substance for centuries in countries such as Egypt and China [1-2]. Like other members of Allium, garlic has been valued for its broad effects in helping maintain the human body’s metabolic balance against vulnerability. Indeed, extensive experimental evidence from cell and animal models indicates that several garlic-derived organosulfur compounds are efficacious in reducing blood pressure, hyperlipidemia, and oxidative stress, while promoting cardiovascular and hepatic functions, prostanoids synthesis, and immune-regulation [3-4]. Recent epidemiological studies also demonstrate that garlic consumption is negatively associated with incidence of various cancer types, including stomach, colorectal, lung, prostate, and skin cancers [5-7].