Garlic and its anti-cancer properties

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dc.authorscopusid55984333600
dc.contributor.authorAtmaca G.
dc.date.accessioned2024-06-12T10:28:14Z
dc.date.available2024-06-12T10:28:14Z
dc.date.issued2003
dc.description.abstractIn this review, active components of garlic and some garlic preparations, the general effets of garlic and the anti-cancer effect of garlic have been reviewed. Garlic (Allium sativum L) is believed to have originated in Central Asia. Garlic is used universally as a flavoring agent, traditional medicine and a functional food. The main active agent in garlic extracts is allicin, but several other chemicals have been isolated and studied. Some of the therapeutically active sulfur components of garlic are alliin, allicin, s-allylcysteine, s-allylmercaptocysteine, diallyl sulfide, diallyl disulfide and diallyl trisulfide. When garlic is crushed, cut or chewed alliin is exposed to the enzyme alliinase and the thiosulfinate allicin is formed. Highly unstable thiosulfinates, such as allicin are quickly transformed into a variety of organosulfur components. Garlic has anti-cancer properties and some garlic preparations also appear to possess hepatoprotective, immune-enhancing, antitumor and chemopreventive activities. The anti-tumoral activities of garlic are considered to be achieved by promoting the antioxidant process and modulating the host immunity. Today, garlic and garlic supplements are consumed in many cultures for their hypolipidemic, antiplatelet, antioxidant, anti-cancer and procirculatory effect.en_US
dc.identifier.endpage60en_US
dc.identifier.issn1016-5134
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-1242322488en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage54en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/17151
dc.identifier.volume15en_US
dc.indekslendigikaynakScopusen_US
dc.language.isotren_US
dc.relation.ispartofSENDROMen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAllicin; Alliin; Allyl Sulfide; Diallyl Trisulfide; Flavoring Agent; Garlic Extract; Organosulfur Derivative; S Allylcysteine; S Allylmercaptocysteine; Unclassified Drug; Antineoplastic Activity; Antioxidant Activity; Drug Effect; Garlic; Immunity; Immunomodulation; Liver Protection; Review; Traditional Medicineen_US
dc.titleGarlic and its anti-cancer propertiesen_US
dc.title.alternativeSarimsak ve anti-kanser etkisien_US
dc.typeReview Articleen_US

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