Nicastro HL, et al. – This review discusses the cancer preventive effects of Allium vegetables, particularly garlic and onions, and their bioactive sulfur compounds and highlights research gaps.

• The Allium genus includes garlic, onions, shallots, leeks, and chives.
• These vegetables are popular in cuisines worldwide and are valued for their potential medicinal properties.
• Epidemiological studies, while limited in their abilities to assess Allium consumption, indicate some associations of Allium vegetable consumption with decreased risk of cancer, particularly cancers of the gastrointestinal tract.
• Limited intervention studies have been conducted to support these associations.
• The majority of supportive evidence on Allium vegetables cancer preventive effects comes from mechanistic studies.
• These studies highlight potential mechanisms of individual sulfur-containing compounds and of various preparations and extracts of these vegetables, including decreased bioactivation of carcinogens, antimicrobial activities, and redox modification.
• Allium vegetables and their components have effects at each stage of carcinogenesis and affect many biological processes that modify cancer risk.

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