title: Initiation and post-initiation chemopreventive effects of diallyl sulfide in esophageal carcinogenesis.
abstract: Diallyl sulfide (DAS), one of a number of organosulfur compounds accounting for the flavor and smell associated with garlic, has been shown to inhibit a number of chemically induced forms of cancer. In this study, DAS was examined for its chemopreventive effects in both the initiation and post-initiation phases of nitrosomethylbenzylamine-induced esophageal carcinogenesis in the Sprague-Dawley rat. Although highly inhibitory during initiation, DAS is ineffective when given after the carcinogen. DAS, though not effective as a preventive in post-initiation, was not found to promote esophageal carcinogenesis.
authors.affiliation: Department of Medical Oncology, University of Texas, M.D. Anderson Cancer Center, Houston 77030.
authors.forename: M J
authors.initials: MJ
authors.lastname: Wargovich
authors.forename: O
authors.initials: O
authors.lastname: Imada
authors.forename: L C
authors.initials: LC
authors.lastname: Stephens
mesh_terms: D000498:Allyl Compounds; D000818:Animals; D004938:Esophageal Neoplasms / Q000139:chemically induced / Q000517:prevention & control*; D005737:Garlic; D008297:Male; D009603:Nitroso Compounds; D010946:Plants, Medicinal; D051381:Rats; D011919:Rats, Inbred Strains; D013440:Sulfides / Q000627:therapeutic use*
chemical_list: D000498:Allyl Compounds; D009603:Nitroso Compounds; D013440:Sulfides; C038491:allyl sulfide