Organosulfur Compounds in Garlic for Gastric Cancer Treatment: Anticancer Effects, Overcoming Drug Resistance, and Mechanisms.

Xudong Yi, Jinrui Zhang, Yiman Yao, Junyu Liu, Mingyue Li, Min Zhang, Anat Elmann, Haixia Chen
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Abstract

Garlic (Allium sativum L.) has been consumed globally as a functional food and traditional medicine for various ailments. Its active organosulfur compounds (OSCs) have demonstrated significant anticancer properties, particularly against gastric cancer. However, a comprehensive review of these effects and the underlying molecular mechanisms, including their role in overcoming drug resistance, is currently lacking. This review systematically examines both preclinical and clinical studies on the anticancer effects of garlic and its organosulfur compounds against gastric cancer, with a focus on patents. Emphasis is placed on explaining the mechanisms of action, exploring how these compounds can overcome drug resistance, and highlighting relevant patents that have been granted in this field. The literature search included databases, like PubMed, Web of Science, Google Scholar, ScienceDirect, and patent databases, including articles and patents published up to October 2024. Preclinical studies demonstrate that garlic-derived organosulfur compounds possess anticancer activities against gastric cancer. They work through multiple mechanisms, including inducing apoptosis, causing cell cycle arrest, inhibiting cancer stem cell properties, suppressing epithelial-mesenchymal transition, and modulating key signaling pathways, like PI3K/Akt and NF-κB. These compounds also show potential in overcoming drug resistance by downregulating multidrug resistance proteins and enhancing the effectiveness of standard chemotherapy drugs. Clinical studies suggest that regular garlic consumption may reduce the risk of gastric cancer and improve outcomes in patients undergoing chemotherapy. This review highlights the significant potential of garlic's organosulfur compounds as complementary agents in gastric cancer prevention and treatment and emphasizes the relevance of existing patents and the need for further clinical trials to confirm these effects and develop effective therapeutic strategies.

大蒜中有机硫化合物治疗胃癌:抗癌作用、克服耐药性及其机制
大蒜(Allium sativum L.)已作为一种功能性食品和治疗各种疾病的传统药物在全球范围内消费。其活性有机硫化合物(OSCs)已被证明具有显著的抗癌特性,特别是对胃癌的抗癌作用。然而,目前缺乏对这些作用和潜在分子机制的全面审查,包括它们在克服耐药性中的作用。本文系统回顾了大蒜及其有机硫化合物抗胃癌的临床前和临床研究,重点介绍了专利研究。重点是解释作用机制,探索这些化合物如何克服耐药性,并强调在该领域已授予的相关专利。文献检索包括PubMed、Web of Science、b谷歌Scholar、ScienceDirect等数据库和专利数据库,包括截至2024年10月发表的文章和专利。临床前研究表明,大蒜衍生的有机硫化合物具有抗胃癌的活性。它们通过多种机制起作用,包括诱导细胞凋亡,引起细胞周期阻滞,抑制癌症干细胞特性,抑制上皮-间质转化,以及调节关键信号通路,如PI3K/Akt和NF-κB。这些化合物还显示出通过下调多药耐药蛋白和提高标准化疗药物的有效性来克服耐药性的潜力。临床研究表明,经常食用大蒜可以降低胃癌的风险,改善化疗患者的预后。这篇综述强调了大蒜的有机硫化合物作为胃癌预防和治疗的补充剂的巨大潜力,并强调了现有专利的相关性以及进一步的临床试验以确认这些作用和制定有效的治疗策略的必要性。
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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