© 1993 Oxford University Press
research-article |
Impact of various sources of garlic and their constituents on 7,12-dimethylbenz[
]anthracene binding to mammary cell DNA
Department of Nutrition, 126 Henderson Building South, The Pennsylvania State University, University Park PA 16802, USA
The present studies assessed the impact of various sources of garlic and their constituents (water- and ethanol-extracts and S-allylcysteine) on the in vivo binding of the carcinogen 7,12-dimethylbenz[a]anthracene (DMBA) to rat mammary cell DNA. The provision of dietary raw garlic powder (2%) or its water-extract (1.5%) reduced DMBA-DNA binding by 33 and 46% respectively. Dietary supplementation with a commercially available deodorized garlic powder (powder A) at 2 or 4% depressed the occurrence of adducts by 50 and 78% respectively, while providing a commercially available high sulfur garlic preparation (powder B) at 2% reduced binding by 56%. A pair-feeding study revealed that the depression in carcinogen binding was independent of food intake or weight gain. Although 1% raw garlic powder did not significantly influence the occurrence of DMBA-DNA adducts, an equivalent as the water-extract (0.75%), the ethanol-extract (0.015%) or commercially available powders (A and B) reduced DMBA adducts in mammary tissue by 44, 25, 71 and 65% respectively. Dietary fortification with S-allylcysteine (SAC), a water-soluble constituent of processed garlic, caused a progressive decrease in the binding of DMBA to DNA. Studies with SAC suggest the primary effect of garlic and its constituents is on the bioactivation and binding of the carcinogen rather than DNA repair. These data reveal that several forms of garlic are effective, although variable, in altering carcinogen bioactivation and presumably chemically induced carcinogenesis.
CiteULike 
Connotea 
Del.icio.us What's this?
This article has been cited by other articles:
|
|
 |
|
  M. Ichikawa, J. Yoshida, N. Ide, T. Sasaoka, H. Yamaguchi, and K. Ono Tetrahydro-{beta}-Carboline Derivatives in Aged Garlic Extract Show Antioxidant Properties J. Nutr., March 1, 2006; 136(3): 726S - 731S. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
S. Tanaka, K. Haruma, M. Yoshihara, G. Kajiyama, K. Kira, H. Amagase, and K. Chayama Aged Garlic Extract Has Potential Suppressive Effect on Colorectal Adenomas in Humans J. Nutr., March 1, 2006; 136(3): 821S - 826S. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
T. Katsuki, K. Hirata, H. Ishikawa, N. Matsuura, S.-i. Sumi, and H. Itoh Aged Garlic Extract Has Chemopreventative Effects On 1,2-Dimethylhydrazine-Induced Colon Tumors in Rats J. Nutr., March 1, 2006; 136(3): 847S - 851S. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
N. Uda, N. Kashimoto, I. Sumioka, E. Kyo, S.-i. Sumi, and S. Fukushima Aged Garlic Extract Inhibits Development of Putative Preneoplastic Lesions in Rat Hepatocarcinogenesis J. Nutr., March 1, 2006; 136(3): 855S - 860S. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
H. Amagase, B. L. Petesch, H. Matsuura, S. Kasuga, and Y. Itakura Intake of Garlic and Its Bioactive Components J. Nutr., March 1, 2001; 131(3): 955S - 962. [Abstract] [Full Text]
|
|
|
|
|
|
Y. Itakura, M. Ichikawa, Y. Mori, R. Okino, M. Udayama, and T. Morita How to Distinguish Garlic from the Other Allium Vegetables J. Nutr., March 1, 2001; 131(3): 963S - 967. [Abstract] [Full Text]
|
|
|
|
|
|
Y.-Y. Yeh and L. Liu Cholesterol-Lowering Effect of Garlic Extracts and Organosulfur Compounds: Human and Animal Studies J. Nutr., March 1, 2001; 131(3): 989S - 993. [Abstract] [Full Text]
|
|
|
|
|
|
C. Borek Antioxidant Health Effects of Aged Garlic Extract J. Nutr., March 1, 2001; 131(3): 1010S - 1015. [Abstract] [Full Text]
|
|
|
|
|
|
N. Ide and B. H. S. Lau Garlic Compounds Minimize Intracellular Oxidative Stress and Inhibit Nuclear Factor-{{kappa}}B Activation J. Nutr., March 1, 2001; 131(3): 1020S - 1026. [Abstract] [Full Text]
|
|
|
|
|
|
J. A. Milner A Historical Perspective on Garlic and Cancer J. Nutr., March 1, 2001; 131(3): 1027S - 1031. [Abstract] [Full Text]
|
|
|
|
|
|
K. Song and J. A. Milner The Influence of Heating on the Anticancer Properties of Garlic J. Nutr., March 1, 2001; 131(3): 1054S - 1057. [Abstract] [Full Text]
|
|
|
|
|
|
K. Song and J. A. Milner Heating Garlic Inhibits Its Ability to Suppress 7,12-Dimethylbenz(a)anthracene-Induced DNA Adduct Formation in Rat Mammary Tissue J. Nutr., March 1, 1999; 129(3): 657 - 661. [Abstract] [Full Text]
|
|