S-allyl cysteine inhibits nitrosomorpholine formation and bioactivation.

@article{Dion1997SallylCI,
  title={S-allyl cysteine inhibits nitrosomorpholine formation and bioactivation.},
  author={Mich{\`e}le Dion and Michele Agler and John A. Milner},
  journal={Nutrition and cancer},
  year={1997},
  volume={28 1},
  pages={1-6}
}
Water extracts of garlic, deodorized garlic powder, and onions, but not leeks, were found to significantly (p < 0.05) reduce the in vitro formation of N-nitrosomorpholine (NMOR), a known liver carcinogen. Addition of increasing quantities (20, 40, and 80 mM) of S-allyl cysteine (SAC), a water-soluble compound in processed garlic, depressed NMOR formation by 16%, 27%, and 43%, respectively (p < 0.05). The ability of SAC to block NMOR formation decreased as the NaNO7 and morpholine concentrations… CONTINUE READING

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