Onion and Garlic Intake and Breast Cancer, a Case-Control Study in Puerto Rico

Desai, Gauri; Schelske‐Santos, Michelle; Nazario, Cruz M.; Rosario-Rosado, Rosa V.; Mansilla-Rivera, Imar; Ramírez-Marrero, Farah A.; Nie, Jing; Myneni, Ajay A.; Zhang, Zuo-Feng; Freudenheim, Jo L.; Mu, Lina

doi:10.1080/01635581.2019.1651349

Cited by 40 publications

(27 citation statements)

References 35 publications

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“…Allium vegetables receive extensive concerns because of their beneficial effects against numerous diseases, especially in treating cancer and alleviating the side effects of current anticancer therapies, which are associated with their bioactive compounds, such as sulfur compounds, flavonoids, and saponins (161,162). The consumption of Allium vegetables was found to be negatively associated with the risk of diverse cancers, including breast cancer (163), gastric cancer (164), colorectal cancer (165), and upper aerodigestive tract cancers (166).…”

Section: Anticancer Activitymentioning

confidence: 99%

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

et al. 2021

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Onion (Allium cepa L.) is a common vegetable, widely consumed all over the world. Onion contains diverse phytochemicals, including organosulfur compounds, phenolic compounds, polysaccharides, and saponins. The phenolic and sulfur-containing compounds, including onionin A, cysteine sulfoxides, quercetin, and quercetin glucosides, are the major bioactive constituents of onion. Accumulated studies have revealed that onion and its bioactive compounds possess various health functions, such as antioxidant, antimicrobial, anti-inflammatory, anti-obesity, anti-diabetic, anticancer, cardiovascular protective, neuroprotective, hepatorenal protective, respiratory protective, digestive system protective, reproductive protective, and immunomodulatory properties. Herein, the main bioactive compounds in onion are summarized, followed by intensively discussing its major health functions as well as relevant molecular mechanisms. Moreover, the potential safety concerns about onion contamination and the ways to mitigate these issues are also discussed. We hope that this paper can attract broader attention to onion and its bioactive compounds, which are promising ingredients in the development of functional foods and nutraceuticals for preventing and managing certain chronic diseases.

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Section: Anticancer Activitymentioning

confidence: 99%

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

et al. 2021

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“…On the other hand, the side effects of the excessive consumption of these plants have been described. Since the studies have been conducted mainly in animal models, the need for the full characterization of the proper dosages of OSC consumption remains an important task for further study [ 19 ]. Moreover, the need to precisely demonstrate the bioavailability of sulfur-containing compounds from various types of functional food remains a challenge.…”

Section: Introductionmentioning

confidence: 99%

Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds

et al. 2020

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The broad spectrum of the mechanism of action of immune-boosting natural compounds as well as the complex nature of the food matrices make researching the health benefits of various food products a complicated task. Moreover, many routes are involved in the action of most natural compounds that lead to the inhibition of chronic inflammation, which results in a decrease in the ability to remove a pathogen asymptomatically and is connected to various pathological events, such as cancer. A number of cancers have been associated with inflammatory processes. The current review strives to answer the question of whether plant-derived sulfur compounds could be beneficial in cancer prevention and therapy. This review focuses on the two main sources of natural sulfur compounds: alliaceous and cruciferous vegetables. Through the presentation of scientific data which deal with the study of the chosen compounds in cancer (cell lines, animal models, and human studies), the discussion of food processing’s influence on immune-boosting food content is presented. Additionally, it is demonstrated that there is still a need to precisely demonstrate the bioavailability of sulfur-containing compounds from various types of functional food, since the inappropriate preparation of vegetables can significantly reduce the content of beneficial sulfur compounds. Additionally, there is an urgent need to carry out more epidemiological studies to reveal the benefits of several natural compounds in cancer prevention and therapy.

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“…A population-based cohort study in China showed an inverse association between habitual garlic consumption and all-cause mortality [7]. Furthermore, the associations of garlic intake with cancer risks have been evaluated for a variety of sites, including stomach [8,9,10,11,12,13,14,15], colon and rectum [16,17,18,19], esophagus [15,20,21,22], breast [23,24,25,26], lung [27,28], larynx [29] and prostate [30,31,32,33,34]. Most of these studies reported inverse associations.…”

Section: Introductionmentioning

confidence: 99%

Raw Garlic Consumption and Risk of Liver Cancer: A Population-Based Case-Control Study in Eastern China

Liu

Baecker

et al. 2019

Nutrients

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Although the major risk factors for liver cancer have been established, preventive factors for liver cancer have not been fully explored. We evaluated the association between raw garlic consumption and liver cancer in a large population-based case-control study in Eastern China. The study was conducted in Jiangsu, China, from 2003 to 2010. A total of 2011 incident liver cancer cases and 7933 randomly selected population-controls were interviewed. Epidemiological data including raw garlic intake and other exposures were collected, and serum markers of hepatitis B virus (HBV) and hepatitis C virus (HCV) infection were assayed. Overall, eating raw garlic twice or more per week was inversely associated with liver cancer, with an adjusted odds ratio (aOR) of 0.77 (95% confidence interval (CI): 0.62–0.96) compared to those ingesting no raw garlic or less than twice per week. In stratified analyses, high intake of raw garlic was inversely associated with liver cancer among Hepatitis B surface antigen (HBsAg) negative individuals, frequent alcohol drinkers, those having history of eating mold-contaminated food or drinking raw water, and those without family history of liver cancer. Marginal interactions on an additive scale were observed between low raw garlic intake and HBsAg positivity (attributable proportion due to interaction (AP) = 0.31, 95% CI: -0.01–0.62) and heavy alcohol drinking (AP = 0.28, 95% CI: 0.00–0.57). Raw garlic consumption is inversely associated with liver cancer. Such an association shed some light on the potential etiologic role of garlic intake on liver cancer, which in turn might provide a possible dietary intervention to reduce liver cancer in Chinese population.

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Onion and Garlic Intake and Breast Cancer, a Case-Control Study in Puerto Rico

Cited by 40 publications

References 35 publications

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds

Raw Garlic Consumption and Risk of Liver Cancer: A Population-Based Case-Control Study in Eastern China

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