Inhibition by Ajoene of Skin-tumor Promotion in Mice

Tomoaki NISHIKAWA; Norihiko YAMADA; Atsuhiko HATTORI; Hiroyuki FUKUDA; Tsuchiyoshi FUJINO

doi:10.1271/bbb.66.2221

Bioscience, Biotechnology, and Biochemistry

Online ISSN : 1347-6947
Print ISSN : 0916-8451

Food & Nutrition Science Notes

Inhibition by Ajoene of Skin-tumor Promotion in Mice

Tomoaki NISHIKAWA, Norihiko YAMADA, Atsuhiko HATTORI, Hiroyuki FUKUDA, Tsuchiyoshi FUJINO

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Keywords: antitumor effect, cancer chemoprevention, ajoene, garlic, Allium sativum

JOURNAL FREE ACCESS

2002 Volume 66 Issue 10 Pages 2221-2223

DOI https://doi.org/10.1271/bbb.66.2221

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Abstract

Ajoene, a major compound containing sulfur in oil-macerated garlic products, inhibited in a two-stage carcinogenesis test on mouse skin. Treatment with ajoene suppressed skin tumor formation, depending on the amount. In particular, the group treated with 250 μg of ajoene had only 4.9% the number of tumors per mouse compared with the control group at 18 weeks.

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