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Título del libro: Gastric Mucosal Injury And Oxidative Stress
Título del capítulo: Garlic, Gastrointestinal Protection and Oxidative Stress

Autores UNAM:
ANA LAURA COLIN GONZALEZ; ABEL SANTAMARIA DEL ANGEL;
Autores externos:

Idioma:
Inglés
Año de publicación:
2017
Palabras clave:

Allicin; Cancer prevention; Diallyl disulfide; Diallyl sulfide; Diallyl trisulfide; Garlic; Gastrointestinal protection; Nuclear factor E2-related factor; Oxidative stress; S-allyl cysteine


Resumen:

Garlic has an enormous therapeutic potential not only as a crude extract, but also through the many isolated organosulfur compounds that it contains or form derived from a number of chemical precursors. Among these compounds, alliin, ?-glutamyl-S-allaylcysteine, S-methylcysteine sulfoxide, S-trans-1-propenylcysteine sulfoxide, S-2-carboxypropylglutathione, and S-allylcysteine act all as redox modulators at different levels. Allicin derived products such as diallyl sulfide, diallyl disulfide, and diallyl trisulfide, constitute another source of redox modulatory molecules. Through these actions, signaling pathways driving antioxidant and cytoprotective mechanisms are triggered, conforming an integral protective response that can alleviate and/or cure gastrointestinal disorders such as gastric ulcer, inflammation, and gastric cancer. In this review, we revise the basic chemical processes underlying the formation of these organosulfur compounds and its relevance for the redox modulation oriented to reduce and/or prevent pathological events in the gastrointestinal tract. Evidence points to selective activation of protective mechanisms and pathways by these compounds. © 2017 Elsevier Inc. All rights reserved.


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