title: Diallyl sulfide, a flavor component of garlic (Allium sativum), inhibits dimethylhydrazine-induced colon cancer.
abstract: Diallyl sulfide, a thioether found naturally in garlic, when given by gavage to C57BL/6J mice inhibited by 74% the incidence and reduced the frequency of colorectal adenocarcinoma induced by 20 weekly injections of 1,2-dimethylhydrazine. This result was predicted from a short-term assay measuring defects in nuclear morphology in mouse colon epithelial cells. This chemical is representative of a class of naturally occurring sulfur compounds with profound pharmacologic activity, one aspect of which may be cancer prevention.
mesh_terms: D019813:1,2-Dimethylhydrazine; D000230:Adenocarcinoma / Q000139:chemically induced / Q000473:pathology / Q000517:prevention & control*; D000498:Allyl Compounds; D000818:Animals; D002273:Carcinogens; D003110:Colonic Neoplasms / Q000139:chemically induced / Q000473:pathology / Q000517:prevention & control*; D004127:Dimethylhydrazines; D005260:Female; D005737:Garlic; D008763:Methylhydrazines; D051379:Mice; D008810:Mice, Inbred C57BL; D010946:Plants, Medicinal; D013440:Sulfides / Q000494:pharmacology*
chemical_list: D000498:Allyl Compounds; D002273:Carcinogens; D004127:Dimethylhydrazines; D008763:Methylhydrazines; D013440:Sulfides; C038491:allyl sulfide; D019813:1,2-Dimethylhydrazine