Chemoprevention of aberrant crypt foci in the colon of rats by dietary onion

Taché, Sylviane; Ladam, Aélis; Corpet, Denis E.

doi:10.1016/j.ejca.2006.09.022

Cited by 24 publications

(12 citation statements)

References 17 publications

(17 reference statements)

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“…Preclinical studies found garlic to be protective when administered during the initiation phase of aberrant crypt foci (preneosplastic lesions for colon cancer) induction , but only diallyl disulfide was effective in postinitiation phase studies . Also, onion significantly inhibited chemically induced aberrant crypt foci formation in preclinical studies, both when onion was given during the initiation phase and when it was given during the postinitiation phase of carcinogenesis .…”

Section: Discussionmentioning

confidence: 99%

Colorectal cancer and adenomatous polyps in relation to allium vegetables intake: A meta‐analysis of observational studies

Turati

Guercio

Pelucchi

et al. 2014

Molecular Nutrition Food Res

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Section: Discussionmentioning

confidence: 99%

Colorectal cancer and adenomatous polyps in relation to allium vegetables intake: A meta‐analysis of observational studies

Turati

Guercio

Pelucchi

et al. 2014

Molecular Nutrition Food Res

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“…SAC and DADS in the diet decreased MNU-induced O6-methylguanine adducts bound to mammary cell DNA in rats (59). Dried onion at 5% in the rat diet reduced the number and size of aberrant crypt foci induced by azoxymethane or MNU (60). Aqueous garlic extracts reduced the mutagenicity of ionizing radiation, peroxides, Adriamycin, and N-methyl-N′-nitrosoguanidine (61).…”

Section: Possible Mechanismsmentioning

confidence: 99%

Garlic and Onions: Their Cancer Prevention Properties

Nicastro

Ross

Milner

2015

Cancer Prevention Research

277

173

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The Allium genus includes garlic, onions, shallots, leeks, and chives. These vegetables are popular in cuisines worldwide and are valued for their potential medicinal properties. Epidemiological studies, while limited in their abilities to assess Allium consumption, indicate some associations of Allium vegetable consumption with decreased risk of cancer, particularly cancers of the gastrointestinal tract. Limited intervention studies have been conducted to support these associations. The majority of supportive evidence on Allium vegetables cancer preventive effects comes from mechanistic studies. These studies highlight potential mechanisms of individual sulfur-containing compounds and of various preparations and extracts of these vegetables, including decreased bioactivation of carcinogens, antimicrobial activities, and redox modification. Allium vegetables and their components have effects at each stage of carcinogenesis and affect many biological processes that modify cancer risk. This review discusses the cancer preventive effects of Allium vegetables, particularly garlic and onions, and their bioactive sulfur compounds and highlights research gaps.

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“…Sur le plan nutritionnel, l'oignon est considéré comme un aliment énergétique, protecteur et de soutien, car il contient des vitamines (vitamines B, vitamine C, provitamine A), des minéraux (potassium, sodium, zinc, fer, phosphore, sélénium, magnésium, manganèse, calcium…), des lipides, des protéines, des glucides, des huiles essentielles, des acides organiques, des fibres (Ciqual, 2013). Sur le plan theurapeutique, diverses études ont montré que la consommation régulière d'oignon cru jouerait un rôle dans la coagulation du sang, la prévention de diverses pathologies (athérosclérose, cataracte), de certaines maladies cardio-vasculaires et cancers (Mégroz et Baumgartner, 2000;Bianchini et Vainio, 2001;You et Li, 2005;Graf et al, 2005, Tache et al, 2007. La production annuelle mondiale a été estimée à plus de 75 000 000 tonnes en 2009 (CNUCED, 2013).…”

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