Prevention of Esophageal Neoplasms by Novel Organosulfur Compounds in Alliums (1992)

Title:

Prevention of Esophageal Neoplasms by Novel Organosulfur Compounds in Alliums

Key words:

diallyl sulfide, s-allylcysteine, garlic, onions

Research Institution:

University of Texas MD Anderson Cancer Center

Location:

Texas

Researcher:

Michael J Wargovich

Project Description:

Dr. Wargovich investigated how sulfur-containing compounds (s-allylcysteine and diallyl sulfide) from garlic, onions, and related allium vegetables, might inhibit the initiation stage of chemically-induced cancer of the esophagus.

Cancer Site(s)

Esophagus

Related Foods that Fight Cancer

Squash

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