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Health Benefits of Organosulfur Compounds

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Functional Foods and Nutraceuticals

Abstract

The Organosulfur compounds (OSCs) are bioactive compounds or nutraceuticals derived from both plant and animal sources. They contain sulfur atoms that are bound to a cyanate group or a carbon atom in a cyclic or noncyclic configuration. Broccoli, cauliflower, cabbage, brussel sprouts, garlic, onion, meat, eggs, and fish are the most common sources of OSC. Allicin, s-allyl cysteine, sulforaphane, cysteine, sulfonylureas, methionine, and lipoic acid are the most common type of OSC that have been isolated from different plant sources. Different resources contain different types of OSC and these compounds may have different health benefits. Various OSC/nutraceuticals are claimed to have strong antioxidant activity. In addition, anti-platelet, immunomodulatory, fibrinolytic, anti-ageing, anti-inflammatory, anti-microbial, anti-parasitic, anti-hypertensive, anti-hyperlipidemic, anti-atherosclerotic and antiviral activities also have been reported in OSC. These activities are beneficial in the treatment of various pathological conditions including neurodegenerative disorders, cardiovascular diseases, cancer and diabetes. The present chapter discusses the commonly known OSC and their biological activities so that these compounds can be better harnessed for society.

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Abbreviations

COX2:

Cyclooxygenase-2

CRDH:

Cohen-Rosenthal Diabetic Hypertensive

DADS:

Diallyl disulfide

DAS:

Diallyl sulphide

DASO:

Diallyl sulfoxide

DASO2:

Diallyl-sulfone

DATS:

Diallyl trisulfide

EAA:

Essential amino acid

I3C:

Indole-3-carbinol

iNOS:

Inducible nitric oxide synthase

NAC:

N-acetyl cysteine

NO:

Nitric oxide

OSC:

Organosulfur compound

PGE2:

Prostaglandin E2

SAC:

s-allyl cysteine

SAMC:

s-allyl mercapto cysteine

SEC:

S-ethylcysteine

SFN:

Sulforaphane

SMCS:

s-methyl cysteine sulfoxide

SPC:

s-propyl cysteine

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Walag, A.M.P. et al. (2020). Health Benefits of Organosulfur Compounds. In: Egbuna, C., Dable Tupas, G. (eds) Functional Foods and Nutraceuticals. Springer, Cham. https://doi.org/10.1007/978-3-030-42319-3_21

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