Abstract：
Phytochemicals have attracted attention in the oncological field because they are biologically friendly and have relevant pharmacological activities. Thanks to the intense and unique spicy aroma, garlic is one of the most used plants for cooking. Its consumption is correlated to health beneficial effects towards several chronic diseases, such as cancer, mainly attributable to allicin, a bioactive sulfur compound stored in different plant parts in a precursor form. The objective of this review is to present and critically discuss the chemistry and biosynthesis of allicin, its pharmacokinetic profile, its anticancer mechanisms and molecular targets, and its selectivity towards tumor cells. The research carried out so far revealed that allicin suppresses the growth of different types of tumors. In particular, it targets many signaling pathways associated with cancer development. Future research directions are also outlined to further characterize this promising natural product.
摘要：
植物化学物质因其生物友好且具有相关的药理活性而在肿瘤领域受到关注。由于强烈而独特的辛辣香气，大蒜是最常用的烹饪植物之一。它的消费与对几种慢性疾病的健康有益影响相关，比如癌症，主要归因于大蒜素，以前体形式储存在不同植物部位的生物活性硫化合物。这篇综述的目的是介绍和批判性地讨论大蒜素的化学和生物合成，它的药代动力学特征，其抗癌机制和分子靶标，以及它对肿瘤细胞的选择性。到目前为止进行的研究表明，大蒜素抑制了不同类型肿瘤的生长。特别是,它针对与癌症发展相关的许多信号通路。还概述了未来的研究方向，以进一步表征这种有前途的天然产物。
