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Molecular mechanisms of garlic‐derived allyl sulfides in the inhibition of skin cancer progression
Author(s) -
Wang HsiaoChi,
Pao Jung,
Lin ShuwYuan,
Sheen LeeYan
Publication year - 2012
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.2012.06743.x
Subject(s) - skin cancer , diallyl trisulfide , endoplasmic reticulum , chemistry , reactive oxygen species , apoptosis , intracellular , garlic oil , cancer cell , dna damage , mitochondrion , cancer , melanoma , oxidative stress , cancer research , biochemistry , programmed cell death , microbiology and biotechnology , biology , dna , medicine , food science
Skin cancer is a serious concern whose incidence is increasing at an alarming rate. Allyl sulfides—i.e., sulfur metabolites in garlic oil—have been demonstrated to have anticancer activity against several cancer types, although the mechanisms underlying these effects remain enigmatic. Our previous study showed that diallyl trisulfide (DATS) is more potent than mono‐ and disulfides against skin cancer. DATS inhibits cell growth of human melanoma A375 cells and basal cell carcinoma (BCC) cells by increasing the levels of intracellular reactive oxygen species (ROS) and DNA damage and by inducing G2/M arrest, endoplasmic reticulum (ER) stress, and mitochondria‐mediated apoptosis, including the caspase‐dependent and ‐independent pathways. This short review focuses on the molecular mechanisms of garlic‐derived allyl sulfides on skin cancer prevention.