AUTHOR=Sarvizadeh Mahshad , Hasanpour Omid , Naderi Ghale-Noie Zari , Mollazadeh Samaneh , Rezaei Mohammad , Pourghadamyari Hossein , Masoud Khooy Mohammadjaber , Aschner Michael , Khan Haroon , Rezaei Nima , Shojaie Layla , Mirzaei Hamed TITLE=Allicin and Digestive System Cancers: From Chemical Structure to Its Therapeutic Opportunities JOURNAL=Frontiers in Oncology VOLUME=11 YEAR=2021 URL=https://www.frontiersin.org/journals/oncology/articles/10.3389/fonc.2021.650256 DOI=10.3389/fonc.2021.650256 ISSN=2234-943X ABSTRACT=

Digestive system cancer tumors are one of the major causes of cancer-related fatalities; the vast majority of them are colorectal or gastric malignancies. Epidemiological evidence confirmed that allium-containing food, such as garlic, reduces the risk of developing malignancies. Among all compounds in garlic, allicin has been most researched, as it contains sulfur and produces many second degradation compounds, such as sulfur dioxide, diallyl sulfide (DAS), diallyl trisulfide (DATS), and diallyl disulfide (DADS) in the presence of enzymatic reactions in gastric juice. These substances have shown anti-inflammatory, antidiabetic, antihypertensive, antifungal, antiviral, antibacterial, and anticancer efficacy, including gastrointestinal (GI) cancers, leukemia, and skin cancers. Herein, we summarize the therapeutic potential of allicin in the treatment of GI cancers.