Biochemical and Biophysical Research Communications
Regular ArticleDifferential Induction of NAD(P)H:Quinone Oxidoreductase by Anti-Carcinogenic Organosulfides from Garlic☆
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2020, Evolutionary Diversity as a Source for Anticancer MoleculesMechanism for the protective effect of diallyl disulfide against cyclophosphamide acute urotoxicity in rats
2014, Food and Chemical ToxicologyThe involvement of Nrf2 in the protective effects of diallyl disulfide on carbon tetrachloride-induced hepatic oxidative damage and inflammatory response in rats
2014, Food and Chemical ToxicologyCitation Excerpt :Garlic oil contains more than 20 organosulfur compounds, which are believed to play a major role in the reported biological activities. Diallyl disulfide (DADS), a secondary component derived from garlic, has a potent antioxidant property (Sheen et al., 2001; Singh et al., 1998; Wu et al., 2002) and anti-inflammatory activity (Chang and Chen, 2005; Dirsch et al., 1998). This component also down-regulates the expression of numerous genes involved in hepatic oxidative stress and pro-inflammatory response (Chiang et al., 2006; Guyonnet et al., 1999; Keiss et al., 2003).
Antioxidant changes during postharvest processing and storage of leek (Allium ampeloprasum var. porrum)
2013, Postharvest Biology and TechnologyCitation Excerpt :Previous investigations have demonstrated that kaempferol is the main flavonoid aglycone in leek (Hertog et al., 1992; Fattorusso et al., 2001). Additionally, organosulfur compounds, responsible for the characteristic taste, aroma and lachrymatory effects, have been associated with the health-promoting effects of the Allium species (Kumari et al., 1995; Romanramos et al., 1995; Singh et al., 1998; Xiao et al., 2005; Lanzotti, 2006). When the tissues of Allium species are damaged mechanically, the endogenous enzymes alliinase and lachrymatory factor synthase hydrolyzes flavour precursors, namely S-alk(en)yl-l-cysteine sulfoxides (ACSOs), giving rise to pyruvic acid, ammonia and characteristic flavour and aroma compounds (Lancaster and Kelly, 1983; Lancaster et al., 1998).
Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek
2013, International Journal of Food MicrobiologyCitation Excerpt :This genus has been recognized as a rich source of secondary metabolites, to which health-promoting properties have been assigned (Harris et al., 2001; Havey et al., 2004). These metabolites include organosulfur compounds, namely the S-alk(en)yl-l-cysteine sulfoxides (ACSOs) isoalliin and methiin, carotenoids (lutein and β-carotene), vitamins C and E, polyphenols, such as flavonol glycosides, and fructans (Hart and Scott, 1995; Kubec et al., 2000, 2002; Lanzotti, 2006; Mostafa et al., 2000; Muir et al., 2007; Proteggente et al., 2002; Singh et al., 1998; Xiao et al., 2005; Yin et al., 2002). These compounds contribute to the characteristic flavor and aroma of the leek plant as well as to its antioxidant properties (Bernaert et al., 2012; Nielsen and Poll, 2004).
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Anders, M. W.
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To whom correspondence should be addressed: Dr. Shivendra V. Singh, Cancer Research Laboratory, Mercy Hospital of Pittsburgh, 1400 Locust Street, Pittsburgh, PA 15219. Fax: (412) 232-5753. E-mail:[email protected].