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Glucosinolates in the human diet. Bioavailability and implications for health

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Abstract

The glucosinolates are a large group of sulphur-containing glucosides found in brassica vegetables. After physical damage to the plant tissue, glucosinolates are broken down, by the endogenous enzyme myrosinase, releasing glucose and a complex variety of biologically active products. The most important and extensively studied of these compounds are the isothiocyanates. Glucosinolates can be degraded or leached from vegetable tissue during food processing, but thermal inactivation of myrosinase preserves some intact glucosinolates in cooked vegetables. Once ingested, any remaining intact glucosinolates may be broken down by plant myrosinase in the small intestine, or by bacterial myrosinase in the colon. Isothiocyanates are absorbed from the small bowel and colon, and the metabolites are detectable in human urine 2–3 h after consumption of brassica vegetables. Isothiocyanates are potent inducers of Phase II enzymes in vitro, and they have been shown to increase the metabolism and detoxification of chemical carcinogens in vitro and in animal models. Some of these compounds also inhibit mitosis and stimulate apoptosis in human tumour cells, in vitro and in vivo. This second effect raises the possibility that in addition to blocking DNA damage, isothiocyanates may selectively inhibit the growth of tumour cells even after initiation by chemical carcinogens. Epidemiological evidence supports the possibility that glucosinolate breakdown products derived from brassica vegetables may protect against human cancers, especially those of the gastrointestinal tract and lung. To define and exploit these potentially anticarcinogenic effects it is important to understand and manipulate glucosinolate chemistry and metabolism across the whole food-chain, from production and processing to consumption.

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  1. Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK

    Ian.T. Johnson

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Johnson, I. Glucosinolates in the human diet. Bioavailability and implications for health. Phytochemistry Reviews 1, 183–188 (2002). https://doi.org/10.1023/A:1022507300374

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  • DOI: https://doi.org/10.1023/A:1022507300374