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Review Article | Open Access

Overview on signal transduction cascades regulation roles of garlic and its bioactive constituents

Ammad Ahmad FarooqiaIqra MobeenbRukset AttarcKhalida I. NoeldBaojun Xue( )William C. Chof( )
Institute of Biomedical and Genetic Engineering (IBGE), Islamabad 44000, Pakistan
Khursheed Rasheed Hospital Lahore, Lahore 53720, Pakistan
Department of Obstetrics and Gynecology, Yeditepe University, Ataşehir 34755, Turkey
Human Anatomy Department, College of Medicine, Al-Mustansiriyah University, Baghdad 10036, Iraq
Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China
Department of Clinical Oncology, Queen Elizabeth Hospital, Hong Kong G51 4TF, China

Peer review under responsibility of Tsinghua University Press.

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Abstract

High-throughput technologies in combination with modern exciting advancements in mass spectrometry-based proteomics and data analysis pipelines have empowered comprehensive characterization of disease phenotypes and their mechanistic regulation by dietary agents and bioactive molecules at unprecedented dimensionality and resolution. Extra-ordinary breakthroughs in the field of nutrigenomics have leveraged our understanding altogether to a new level of maturity. Interdisciplinary researchers have extensively analyzed health promoting and pharmacologically significant properties of garlic (Allium sativum). Importantly, garlic and its biologically active chemicals targeted oncogenic signaling cascades. In this mini-review we have attempted to summarize how garlic and its bioactive constituents regulated signal transduction cascades in cell culture studies and tumor-bearing mice.

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Food Science and Human Wellness
Pages 2353-2362

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Cite this article:
Farooqi AA, Mobeen I, Attar R, et al. Overview on signal transduction cascades regulation roles of garlic and its bioactive constituents. Food Science and Human Wellness, 2024, 13(5): 2353-2362. https://doi.org/10.26599/FSHW.2022.9250196

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Received: 01 April 2023
Revised: 18 April 2023
Accepted: 28 May 2023
Published: 10 October 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).