Phytochemical Polysulfides and breast cancer

Polysulfides are phytochemicals in a class of chemical compounds containing chains of sulfur atoms, belonging to the group of Organosulfides found abundantly in ioxidized product, including beer, wine, whiskey, garlic oil, etc.

Breast cancer (malignant breast neoplasm) is a cancer started in the tissues of the breast either from the inner lining of milk ducts (Ductal carcinoma) or the lobules (Lobular carcinoma) that supply the ducts with milk. there is also rare cases that breast cancer starts in other areas of the breast. In 2010, over 250,000 new cases of breast cancer were expected to be diagnosed in women in the U.S. alone and the risk of getting invasive breast cancer during life time of a women is 1/8.
Eating garlic daily and regularly is associated to reduce risk of cancer due to its properties in stimulated cells arrest at G2/M phase of the cells with a sub-G1 DNA content, through caspase-3 pathway(1). In sensitive (MCF-7) and resistant (Vcr-R) human breast carcinoma cells, Diallyl- and dipropyltetrasulfides showed to inhibit growth of both cancer cell lines, through cell cycle arrest associated to antiproliferative effect(2). The Alexandria University study also supported the role of diallyl trisulfide in inhibition of MCF-7 breast cancer through enhanced the expression levels of FAS and cyclin D1, but not in downregulated the expression levels of Akt and Bcl-2(3).


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Back to Kyle J. Norton Home page http://kylejnorton.blogspot.ca      References
(1) Anticancer effects of diallyl trisulfide derived from garlic by Seki T¹, Hosono T, Hosono-Fukao T, Inada K, Tanaka R, Ogihara J, Ariga T.(PubMed)
(2) Antiproliferative effect of natural tetrasulfides in human breast cancer cells is mediated through the inhibition of the cell division cycle 25 phosphatases by Viry E¹, Anwar A, Kirsch G, Jacob C, Diederich M, Bagrel D.(PubMed)
(3) Garlic constituent diallyl trisulfide induced apoptosis in MCF7 human breast cancer cells by Malki A¹, El-Saadani M, Sultan AS.(PubMed)