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Review

Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds

1
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Gdańsk, Hallera 107, 80-416 Gdańsk, Poland
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Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka, 02-532 Warsaw, Poland
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Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Zelwerowicza 2D, 35-601 Rzeszow, Poland
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Department of Molecular Biology, Faculty of Biology, University of Gdańsk, Wita Stwosza 59, 80-308 Gdańsk, Poland
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College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Department of Bioenergetics and Food Analysis, Faculty of Bogy and Agriculture, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland
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Department of Animal and Human Physiology, Faculty of Biology, University of Gdańsk, Wita Stwosza 59, 80-308 Gdańsk, Poland
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Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka, 02-532 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2020, 25(17), 3804; https://doi.org/10.3390/molecules25173804
Received: 14 July 2020 / Revised: 10 August 2020 / Accepted: 19 August 2020 / Published: 21 August 2020
(This article belongs to the Special Issue Bioactive Compounds of Fruits, Vegetables and Mushrooms)
The broad spectrum of the mechanism of action of immune-boosting natural compounds as well as the complex nature of the food matrices make researching the health benefits of various food products a complicated task. Moreover, many routes are involved in the action of most natural compounds that lead to the inhibition of chronic inflammation, which results in a decrease in the ability to remove a pathogen asymptomatically and is connected to various pathological events, such as cancer. A number of cancers have been associated with inflammatory processes. The current review strives to answer the question of whether plant-derived sulfur compounds could be beneficial in cancer prevention and therapy. This review focuses on the two main sources of natural sulfur compounds: alliaceous and cruciferous vegetables. Through the presentation of scientific data which deal with the study of the chosen compounds in cancer (cell lines, animal models, and human studies), the discussion of food processing’s influence on immune-boosting food content is presented. Additionally, it is demonstrated that there is still a need to precisely demonstrate the bioavailability of sulfur-containing compounds from various types of functional food, since the inappropriate preparation of vegetables can significantly reduce the content of beneficial sulfur compounds. Additionally, there is an urgent need to carry out more epidemiological studies to reveal the benefits of several natural compounds in cancer prevention and therapy. View Full-Text
Keywords: alliaceous vegetables; cruciferous vegetables; sulfur-based compounds; food processing; nutraceuticals; functional food alliaceous vegetables; cruciferous vegetables; sulfur-based compounds; food processing; nutraceuticals; functional food
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MDPI and ACS Style

Miękus, N.; Marszałek, K.; Podlacha, M.; Iqbal, A.; Puchalski, C.; Świergiel, A.H. Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds. Molecules 2020, 25, 3804. https://doi.org/10.3390/molecules25173804

AMA Style

Miękus N, Marszałek K, Podlacha M, Iqbal A, Puchalski C, Świergiel AH. Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds. Molecules. 2020; 25(17):3804. https://doi.org/10.3390/molecules25173804

Chicago/Turabian Style

Miękus, Natalia, Krystian Marszałek, Magdalena Podlacha, Aamir Iqbal, Czesław Puchalski, and Artur H. Świergiel 2020. "Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds" Molecules 25, no. 17: 3804. https://doi.org/10.3390/molecules25173804

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