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Isothiocyanates in Food

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Handbook of Dietary Phytochemicals

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Abstract

Isothiocyanate is an enzymatic hydrolysate of glucosinolates that are abundant in Brassicaceae or Cruciferae crops such as broccoli, radish, and cabbage. In addition to application in food products, isothiocyanates can effectively prevent DNA damage and cancer caused by various carcinogens in the diet including polycyclic aromatic hydrocarbons, heterocyclic amines, and nitrosamines. Moreover, isothiocyanates have antioxidant, anti-inflammatory, and antibacterial properties. In this chapter, the source, bioavailability, metabolism, bioactivity, toxicity, and application of isothiocyanates will be summarized. In addition, recent developments in isothiocyanate applications and future research needs will be discussed, to serve as a reference for industries, scientists, and consumers.

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  1. Zhejiang Academy of Agricultural Science, Hangzhou, China

    Haiyan Gao

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  1. Haiyan Gao
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Correspondence to Haiyan Gao .

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Editors and Affiliations

  1. Institute of Chinese Medical Sciences, University of Macau Institute of Chinese Medical Sciences, Macau, Macao

    Jianbo Xiao

  2. School of Pharmacy & Biomolecular Sci., Liverpool John Moores University School of Pharmacy & Biomolecular Sci., Liverpool, UK

    Satyajit D. Sarker

  3. Faculty of Pharmaceutical Sciences, Tokushima Bunri University Faculty of Pharmaceutical Sciences, Tokushima, Japan

    Yoshinori Asakawa

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Gao, H. (2020). Isothiocyanates in Food. In: Xiao, J., Sarker, S., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-13-1745-3_29-1

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