Broccoli isothiocyanates

In the turnip, the concentration was 63 p.p.m. Toxic action against various insects was established. Two cabbage varieties, cauliflower, brussels sprouts, broccoli, kale, mustard, and kohlrabi also contain 2-phenylethyl isothiocyanate as evidenced by gas liquid chromatography and bioassay. Only root tissues had insecticidal activity. 

SHAPIRO T A, FAHEY J w, WADE K L, STEPHENSON K K and TALALAY p (2001) Chemoprotective glucosinolates and isothiocyanates of broccoli sprouts metabolism and excretion in humans . Cancer Epidemiol Biomarkers Prev, 10 501-8. 

YE L, DINKOVA-KOSTOVA A T, WADE K L, ZHANG Y, SHAPIRO T A and TALALAY P (2002) Quantitative determination of dithiocarbamates in human plasma, serum, erythrocytes and urine pharmacokinetics of broccoli sprout isothiocyanates in humans , Clin ChimActa, 316 43-53. 

Natural products have been noted for their potential health benefits from time immemorial and are the basis of Ayurveda, an ancient Indian medical practice (Bushkin and Bushkin, 2002). However, the potential benefits of several natural products reside in one or two active ingredients. For example green tea stands for polyphenols, soy for soy estrogens, broccoli for isothiocyanates and grape seed for polyphenols. The beauty of rice bran is that there are more than 100 antioxidants, several categories of bioactive phytonutrients, such as IP6, polyphenols, phytosterols, tocotrienols, y-oryzanol, B vitamins, minerals and trace minerals in addition to fat, protein, fiber, polysaccharides and other nutrients. These phytonutrients and antioxidants of rice bran are believed to act at the cellular level, and their synergestic function is responsible for the positive health benefits. 

Mustard, horseradish, broccoli, cabbage, arugula Allyl isothiocyanate... 

A related glucosinolate glucoraphanin is found in broccoli, and is associated with beneficial medicinal properties of this vegetable. This is hydrolysed to the isothiocyanate sulforaphane, which is believed to induce carcinogen-detoxifying enzyme systems. 

Ambrosone, C.B., McCann, S.E., Freudenheim, J.L., Marshall, J.R., Zhang, Y., and Shields, P.G., Breast cancer risk in premenopausal women is inversely associated with consumption of broccoli, a source of isothiocyanates, but is not modified by GST genotype, J. Nutr., 134, 1134, 2004. 

Isothiocyanates can be found in cruciferous vegetables such as mustard, broccoli, cauliflower, kale, turnips, collards, Brussels sprouts, cabbage, radish. 

The edible portion of broccoli Brassica oleracea var. italica) is the inflorescence, and it is normally eaten cooked, with the main meal. Over 40 volatile compounds have been identified from raw or cooked broccoli. The most influential aroma compounds found in broccoli are sulfides, isothiocyanates, aliphatic aldehydes, alcohols and aromatic compounds [35, 166-169]. Broccoli is mainly characterised by sulfurous aroma compounds, which are formed from gluco-sinolates and amino acid precursors (Sects. 7.2.2, 7.2.3) [170-173]. The strong off-odours produced by broccoli have mainly been associated with volatile sulfur compounds, such as methanethiol, hydrogen sulfide, dimethyl disulfide and trimethyl disulfide [169,171, 174, 175]. Other volatile compounds that also have been reported as important to broccoli aroma and odour are dimethyl sulfide, hexanal, (Z)-3-hexen-l-ol, nonanal, ethanol, methyl thiocyanate, butyl isothiocyanate, 2-methylbutyl isothiocyanate and 3-isopropyl-2-methoxypyrazine... 

Isothiocyanates ( mustard oils ) and their glucosinolate precursors are widely distributed in higher plants, especially among cruciferous vegetables, and it has been established recently that sulforaphane, found in various species and particularly in broccoli, is the major source of their anticarcinogenic action [181]. 

Similarly, it has been shown that consumption of cruciferous vegetables is associated with a lower incidence of cancers. Induction of phase II enzymes such as the glutathione S-transferase (GST) and quinone reductase (QR) have been demonstrated in broccoli, cabbage, and brussel sprouts. Many natural isothiocyanates derived from cruciferous vegetables and some fruits have been shown to cause induction of phase II enzymes in cultured cells and rodents. 

Broccoli, cabbage, Brussels sprouts, horseradish, and mustard contain unique chemicals called glucosinolates and isothiocyanates. These chemicals are respon-... 

The brassicas of importance as foods include turnips, rutabagas, mustards, and the cole crops — cabbage, broccoli, cauliflower, and brussels sprouts. The production of isothiocyanates in brassicas is via an enzymatic reaction on specific glycosides. Some of the isothiocyanates, especially allylthiocyanate, are highly pungent and are mainly responsible for the odors of brown mustard, horseradish, cabbage, and other crucifers. Any process that destroys or inactivates enzymes in these plants will cause decreases in aroma production, resulting in a less distinctive flavor. This is usually the case when brassica foodstuffs are commercially preserved. 

Isothiocyanates Phenethyl isothiocyanate, benzyl isothiocyanate, sulforaphane Cruciferous vegetables (including brussel sprouts, kale, cabbage, broccoli, cauliflower, spinach, watercress, turnip, radish) Pungent flavor... 

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