Scientific Publications
Isothiocyanates for Human Health.
Molecular nutrition & food research, 62, e1870079
Observational studies have consistently suggested an association between diets rich in cruciferous vegetables and reduction of incidence or progression of chronic disease. In general, and while acknowledging that there is much variation amongst these studies, people who consume more than four portions of cruciferous vegetables per week appear to have a lower incidence or severity of cardiovascular disease and cancer1-3. These effects appear to be over and above those that are often associated with diets rich in fruit and vegetables, and suggest that certain chemical components prevalent in cruciferous vegetables may be mediating these health benefits. Prime candidates are isothiocyanates, degradation products of glucosinolates that uniquely accumulate in this family of vegetables. Glucosinolate are thioglycosides that comprise a common glycone moiety and a variable aglycone side chain derived from one of a small number of amino acids. They accumulate in vegetative and reproductive tissues of members of the Brassicales, which includes cruciferous vegetables. When tissues are damaged, an endogenous plant thioglucosidase, commonly known as myrosinase, cleaves the glucosinolate molecule resulting in the generation of isothiocyantes. Within commonly consumed crucifers, the most prominent isothiocyantes are 2-propenyl ITC which is derived from mustards and wasabi, 4-methylsulphinylbutyl ITC (or sulforaphane) from broccoli, phenethyl ITC from watercress and 3-butenyl ITC from Chinese cabbage4
Molecular nutrition & food research, 62, e1870079
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