Anticancer Effects of Diallyl Trisulfide Derived from Garlic




Taiichiro Seki;Takashi Hosono;Tomomi Hosono-Fukao;Kahoru Inada;Rie Tanaka;Jun Ogihara;Toyohiko Ariga

Key Words

diallyl trisulfide ; garlic ; cancer ; tubulin ; apoptosis


Asia Pacific Journal of Clinical Nutrition

Volume or Term/Year and Month of Publication

17卷S1期(2008 / 01 / 01)

Page #

249 - 252

Content Language


English Abstract

Alk(en)yl sulfides are characteristic flavor components of garlic. Several lines of epidemiological study indicate that the risk of a certain cancer can be prevented by consumption of garlic. In this manuscript, we examined the anticancer property of garlic-derived alk(en)yl sulfides, and the molecular basis especially for diallyl trisulfide which is a major constituent of the garlic oil. Alk(en)yl sulfides with different numbers of sulfur atom (i.e., mono-, di-, and trisulfide) were synthesized and purified (>99%). The anticancer activity of the alk(en)yl sulfides was primarily examined using human colon cancer cells HCT-15 and DLD-1. The growth of the cells was significantly suppressed by diallyl trisulfide, but neither diallyl monosulfide nor diallyl disulfide showed such an effect. The number of cells arrested at G2/M phase, the cells with a sub-G1 DNA content, and the cells with caspase- 3 activity were dramatically increased by diallyl trisulfide treatment. Diallyl trisulfide disrupted microtubule network formation of the cells, and microtubule fragments could be seen at the interphase. There was a specific oxidative modification of cysteine residues Cys12β and Cys354β, forming S-allylmercaptocysteines in the tubulin molecule. These results suggest that diallyl trisulfide is responsible, at least in part, for the epidemiologically proven anticancer effect for garlic eaters.

Topic Category 醫藥衛生 > 預防保健與衛生學