Overview on signal transduction cascades regulation roles of garlic and its bioactive constituents

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-09-01 DOI:10.26599/FSHW.2022.9250196

引用次数: 0

Abstract

High-throughput technologies in combination with modern exciting advancements in mass spectrometry-based proteomics and data analysis pipelines have empowered comprehensive characterization of disease phenotypes and their mechanistic regulation by dietary agents and bioactive molecules at unprecedented dimensionality and resolution. Extra-ordinary breakthroughs in the field of nutrigenomics have leveraged our understanding altogether to a new level of maturity. Interdisciplinary researchers have extensively analyzed health promoting and pharmacologically significant properties of garlic (Allium sativum). Importantly, garlic and its biologically active chemicals targeted oncogenic signaling cascades. In this mini-review we have attempted to summarize how garlic and its bioactive constituents regulated signal transduction cascades in cell culture studies and tumor-bearing mice.

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大蒜及其生物活性成分的信号转导级联调控作用概述

高通量技术与基于质谱的蛋白质组学和数据分析管道方面令人振奋的现代进步相结合，以前所未有的维度和分辨率对疾病表型及其受膳食因子和生物活性分子调控的机理进行了全面描述。营养基因组学领域的非凡突破将我们的认识提升到了一个新的成熟水平。跨学科研究人员广泛分析了大蒜（Allium sativum）促进健康和具有药理学意义的特性。重要的是，大蒜及其生物活性化学物质针对的是致癌信号级联。在这篇小型综述中，我们试图总结大蒜及其生物活性成分如何在细胞培养研究和肿瘤小鼠中调节信号转导级联。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.