Types of garlic and their anticancer and antioxidant activity: a review of the epidemiologic and experimental evidence.

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作者： Zeinab,Farhat ^[1] ; Pamela A,Hershberger ^[2] ; Jo L,Freudenheim ^[1] ; Manoj J,Mammen ^[3] ; Rachael,Hageman Blair ^[4] ; Diana S,Aga ^[5] ; Lina,Mu ^[6]

作者单位： Department of Epidemiology and Environmental Health, School of Public Health and Health Professions, The State University of New York (SUNY) at Buffalo, Buffalo, NY, USA. ^[1] Department of Pharmacology and Therapeutics, Roswell Park Comprehensive Cancer Center, Buffalo, NY, USA. ^[2] Department of Medicine, Jacobs School of Medicine & Biomedical Sciences, The State University of New York (SUNY) at Buffalo, Buffalo, NY, USA. ^[3] Department of Biostatistics, University at Buffalo, The State University of New York (SUNY) at Buffalo, Buffalo, NY, USA. ^[4] Department of Chemistry, College of Arts and Sciences, The State University of New York (SUNY) at Buffalo, Buffalo, NY, USA. ^[5] Department of Epidemiology and Environmental Health, School of Public Health and Health Professions, The State University of New York (SUNY) at Buffalo, Buffalo, NY, USA. linamu@buffalo.edu. ^[6]

关键词 Antioxidants Cancer prevention Garlic Organosulfur compounds Radical oxygen species Supplements

主题词动物(Animals);抗氧化剂(Antioxidants);大蒜(Garlic);肿瘤(Neoplasms);植物提取物(Plant Extracts);硫化合物(Sulfur Compounds)

DOI 10.1007/s00394-021-02482-7

PMID 33543365

发布时间 2021-09-15

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