잠시만 기다려 주세요. 로딩중입니다.

Isothiocyanate from Broccoli, Sulforaphane, and Its Properties

Journal of Medicinal Food 2019년 22권 2호 p.121 ~ 126
Vanduchova Alena, Anzenbacher Pavel, Anzenbacherova Eva,
소속 상세정보
 ( Vanduchova Alena ) - Palacky University Olomouc Faculty of Medicine and Dentistry Department of Pharmacology
 ( Anzenbacher Pavel ) - Palacky University Olomouc Faculty of Medicine and Dentistry Department of Pharmacology
 ( Anzenbacherova Eva ) - Palacky University Olomouc Faculty of Medicine and Dentistry Department of Medical Chemistry and Biochemistry

Abstract


Sulforaphane is an isothiocyanate occurring in stored form as glucoraphanin in cruciferous vegetables such as cabbage, cauliflower, and kale, and at high levels in broccoli especially in broccoli sprouts. Glucoraphanin requires the plant enzyme myrosinase for converting it into sulforaphane. Sulforaphane is metabolized through mercapturic acid pathway, being conjugated with glutathione and undergoes further biotransformation, yielding metabolites. Sulforaphane is extensively investigated and is in the interest in medicine for its health benefits. It has been shown that sulforaphane may protect against various types of cancer, may also decrease the risk of cardiovascular disease, and help in autism and osteoporosis. Our review offers a short summary of interesting properties of sulforaphane. Both the in vitro and in vivo methods/models and clinical studies are mentioned.

키워드

functional food; health benefits; metabolism; optical isomers; sulforaphane

원문 및 링크아웃 정보

등재저널 정보