Literature DB >> 12450136

Inhibition by ajoene of skin-tumor promotion in mice.

Tomoaki Nishikawa1, Norihiko Yamada, Atsuhiko Hattori, Hiroyuki Fukuda, Tsuchiyoshi Fujino.   

Abstract

Ajoene, a major compound containing sulfur in oil-macerated garlic products, inhibited in a two-stage carcinogenesis test on mouse skin. Treatment with ajoene suppressed skin tumor formation, depending on the amount. In particular, the group treated with 250 microg of ajoene had only 4.9% the number of tumors per mouse compared with the control group at 18 weeks.

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Year:  2002        PMID: 12450136     DOI: 10.1271/bbb.66.2221

Source DB:  PubMed          Journal:  Biosci Biotechnol Biochem        ISSN: 0916-8451            Impact factor:   2.043


  5 in total

Review 1.  Multitargeted prevention and therapy of cancer by diallyl trisulfide and related Allium vegetable-derived organosulfur compounds.

Authors:  Anna A Powolny; Shivendra V Singh
Journal:  Cancer Lett       Date:  2008-06-24       Impact factor: 8.679

Review 2.  Molecular mechanisms of garlic-derived allyl sulfides in the inhibition of skin cancer progression.

Authors:  Hsiao-Chi Wang; Jung Pao; Shuw-Yuan Lin; Lee-Yan Sheen
Journal:  Ann N Y Acad Sci       Date:  2012-10       Impact factor: 5.691

3.  Optimizing conditions for E-and Z-ajoene formation from garlic juice using response surface methodology.

Authors:  Miyoung Yoo; Sanghee Lee; Sunyoung Kim; Dongbin Shin
Journal:  Food Sci Nutr       Date:  2014-08-04       Impact factor: 2.863

4.  Ajoene, a Major Organosulfide Found in Crushed Garlic, Induces NAD(P)H:quinone Oxidoreductase Expression Through Nuclear Factor E2-related Factor-2 Activation in Human Breast Epithelial Cells.

Authors:  Seung-Ju Cho; Jae-Ha Ryu; Young-Joon Surh
Journal:  J Cancer Prev       Date:  2019-06-30

Review 5.  In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A Review.

Authors:  Antonio Cascajosa-Lira; Pedro Andreo-Martínez; Ana Isabel Prieto; Alberto Baños; Enrique Guillamón; Angeles Jos; Ana M Cameán
Journal:  Foods       Date:  2022-08-29
  5 in total

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