Anticancer effects of garlic and garlic-derived bioactive compounds and its potential status as functional food
DOI:
https://doi.org/10.31989/bchd.v1i2.530چکیده
Background: Garlic or Allium savitum has long been used to treat various diseases, including cancer. The anticancer effects of garlic are linked to several garlic-derived organosulfur compounds, including allicin, ajoene, DAS, DADS, DATS, and SAMC. Animal and in vitro studies have demonstrated that garlic bioactive compounds may prevent cancer through mechanisms such as inducing cell cycle arrest, promoting apoptosis, and inhibiting angiogenesis in different cancer cells. Observational studies, including case-control and cohort studies, have been conducted to confirm the protective effect against colorectal, gastric, and other cancers associated with garlic-derived bioactive compounds and raw garlic consumption. However, the results of these studies are mixed. We analyzed cell and animal studies in addition to epidemiological studies using the FDA’s evidence-based review system for health claims and FFC’s proposed standard for evaluating and developing functional food. Through our analysis, we concluded garlic is not a functional food due to the inconclusive data from observational studies and insufficient evidence from randomized clinical trials.
Keywords: Garlic, cancer, allicin, bioactive compound, functional food
چاپ شده
شماره
نوع مقاله
مجوز
Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.
This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.
By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.