Dietary Sulfur - Alliin (Organosulfides) and Ovarian cancer
Home of Kyle J. Norton for The Better of Living & Living Health Sulfur represents approximately 1/4% of our total body weight and occurs principally in the body as a constituent of the cysteine and methionine. It plays an important role in protein synthesis and enzyme reaction functions and is found abundantly in broccoli, cauliflower, cabbage, kale, kohlrabi, etc.
I. Organosulfides
Organosulfur compounds present in natural food are generally considered as beneficial for health because of their antioxidant and anticarcinogenic properties. This has led to their excessive and long-term consumption. However, there is also evidence that these compounds demonstrate toxicity and adverse health effects suggesting their potential dual biological roles. Thus, they can act as double-edged biological swords(a).
Alliin (S-allyl-L-cysteine-S-oxide) is a phytochemical compound sulfoxide,. a derivative of the amino acid cysteine, belonging to the class of sulfur compounds, found abundantly in fresh garlic and onion.
Ovarian cancer
In the investigation of a chemical conjugate between daidzein and the garlic enzyme alliinase and its effect on human ovarian cancer cells, suggest that the targeted alliinase conjugates in the presence of alliin, generated therapeutically effective levels of allicin which were capable of suppressing tumor progression of intraperitoneal ovarian cancer in an animal model, according to “Conjugates of daidzein-alliinase as a targeted pro-drug enzyme system against ovarian carcinoma” by Appel E, Rabinkov A, Neeman M, Kohen F, Mirelman D.(4)
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Sources
(4) http://www.ncbi.nlm.nih.gov/pubmed/20678009 http://medicaladvisorjournals.blogspot.com
2013-01-03 17:50:27
Source: http://medicaladvisorjournals.blogspot.com/2013/01/dietary-sulfur-alliin-organosulfides_8376.html
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