The role of organosulfur compounds derived from allium vegetables in cancer prevention and therapy

Abstract

Organosulfur compounds (OSCs) are a group of small molecules commonly present in Allium vegetables, such as garlic, onions chives, and shallots that have garnered scientific interest for their noted health benefits. OSCs have been evaluated for their potential to prevent or treat major diseases including cancer. Epidemiological evidence of inverse association between increased intake of Allium vegetables and cancer risk is now substantiated by animal studies wherein true causal relationships between OSCs and cancer prevention have been found. This chapter summarizes the chemistry, metabolism, and bioavailability of commonly studied OSCs and the latest developments regarding their anticarcinogenic effects in cell culture and animal models. Data pertinent to clinical trials assessing safety and anticancer efficacy of OSCs are also discussed.