Bioavailability of glucosinolates

MITHEN R F, DEKKER M, VERKERK R, RABOT s and JOHNSON I T (2000) The nntritional significance, biosynthesis and bioavailability of glucosinolates in hiunan foods , J Sci Food Agric, 80 967-84. 

MITHEN R., DEKKER M., VERKERK R RABOT S., JOHNSON I., The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods, J. Sci. Food and Agricult., 2000, 80, 967-984. 

Holst, B. and Williamson, G. 2004. A critical review of the bioavailability of glucosinolates and related compounds. Natural Product Reports, 21(3), 425-47. doi 10.1039/b204039p. 

The mucosa of the GIT represents an interface between the external and internal environments. The expansive surface area is necessary for the efficient hydrolysis of foodstuffs and the absorption of energy and nutrients. The mucosa also influences the systemic availability of non-nutrient compounds in the diet, both beneficial and detrimental. Digestion and absorption of glucosinolates are critical determinants of health benefits (see Chapter 4) Similarly, the bioavailability and health benefits of phytoestrogens, such as genistein (see Chapters 5 and 10) are at least partly dependent on the carrier-mediated processes of absorption associated with the GIT (Oitate et al, 2001). Moreover, the metabolic activities of the mucosa can influence the systemic concentrations and forms of dietary phytochemicals, as exemplified by research with soy isoflavones (Andlauer et al., 2000). 

There may be some important health protective effects of glucosinolate derivatives and related compounds. The hydrolytic products of some glucosino-lates have been shown to display anticancer properties. Glucosinolates are hydrolyzed following exposure to the endogenous plant enzyme myrosi-nase (also found in the gut microflora) to form isothiocyanates. Isothiocyanates are biologically active compounds with anticancer properties and are more bioavailable than glucosinolates. 

Tomas-Barberan, F.A., Gil-Izquierdo, A., Moreno, D.A., McClements, D.J., and Decker, E.A. 2009. Bioavailability and metabolism of phenolic compounds and glucosinolates.. In D. J. McClements and E. A. Decker (eds). Designing functional foods measuring and controlling food structure breakdown and nutrient absorption, pp. 194-229. CRC Press Cambridge, UK. 

Verkerk, R., Schreiner, M., Krumbein, A., Ciska, E., Holsf B., Rowland, 1., De Schrijver, R., et al. 2009. Glucosinolates in Brassica vegetables the influence of the food supply chain on intake, bioavailability and humanhealth. Molecular Nutrition and Food Research, 53, 219-265. doi 10.1002/mnfr.200800065. 

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