Chapter 35. Sulfides in Allium Vegetables

  1. Prof. Dr. Siegfried Knasmüller2,
  2. Dr. David M. DeMarini3,
  3. Prof. Ian Johnson4 and
  4. Dr. Clarissa Gerhäuser5,6
  1. Claus Jacob and
  2. Awais Anwar

Published Online: 16 JUL 2009

DOI: 10.1002/9783527626588.ch35

Chemoprevention of Cancer and DNA Damage by Dietary Factors

Chemoprevention of Cancer and DNA Damage by Dietary Factors

How to Cite

Jacob, C. and Anwar, A. (2009) Sulfides in Allium Vegetables, in Chemoprevention of Cancer and DNA Damage by Dietary Factors (eds S. Knasmüller, D. M. DeMarini, I. Johnson and C. Gerhäuser), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527626588.ch35

Editor Information

  1. 2

    Medical University of Vienna, Department of Medicine I, Institute of Cancer Research, Borschkegasse 8a, 1090 Vienna, Austria

  2. 3

    U.S. Environmental Protection Agency, Environmental Carcinogenesis Division, Research Triangle Park, NC 27711, USA

  3. 4

    Institute of Food Research, Intestinal Biology and Health Programme, Norwich Research Park, Colney, Norwich NR4 7UA, UK

  4. 5

    German Cancer Research Centre (DKFZ), Toxicology and Cancer Risk Factors, Im Neuenheimer Feld 280, 69120 Heidelberg, Germany

  5. 6

    German Cancer Research Center, Division of Epigenomics and Cancer Risk Factors, Im Neuenheimer Feld 280, 69120 Heidelberg, Germany

Author Information

  1. Saarland State University, School of Pharmacy, Division of Bioorganic Chemistry, 66123 Saarbruecken, Germany

Publication History

  1. Published Online: 16 JUL 2009
  2. Published Print: 25 MAR 2009

ISBN Information

Print ISBN: 9783527320585

Online ISBN: 9783527626588

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Keywords:

  • allicin;
  • antioxidants;
  • apoptosis;
  • HDAC inhibition;
  • phase II enzymes;
  • sulfides;
  • polysulfides;
  • garlic

Summary

This chapter contains sections titled:

  • Introduction

  • Physicochemical Properties

  • Bioavailability and Metabolisms of Active Compounds

  • Mechanisms of Protection

  • Results of Human Studies

  • Impact of Cooking, Processing, and Other Factors on Protective Properties

  • Outlook

  • Conclusion

  • References