Understanding the health benefits and nutraceutical properties of organosulphur compounds in vegetables

Publication date: 29/08/2022
Extent: 28 pages

Contributions by: Greta Pileckaite and Ella O’Grady, School of Food Science and Environmental Health, Technological University Dublin – City Campus, Ireland; and Swarna Jaiswal and Amit K. Jaiswal, School of Food Science and Environmental Health, Technological University Dublin – City Campus and Environmental Sustainability and Health Institute, Technological University Dublin – City Campus, Ireland

Chapter synopsis: Organosulphur compounds are typically identified by their unpleasant odours and comprise a wide variety of sulphur-containing organic molecules, abundant both in nature and in the body, which are found in a variety of vegetables such as garlic, onions, chives and leeks. There are a number of health benefits linked to allicin, with Allium sativum L. inhibiting NF-B (nuclear factor kappa B) activity, while Alliacaea inhibit COX-1 (cyclooyygenase) and 12-LOX (lipoxygenase) activity leading to anti-inflammatory functions. Other health benefits include anticarcinogenic and antioxidant activity, improved immune function and a beneficial role in neurodegenerative disorders such as Alzheimer’s or Parkinson’s disease. In the food industry, organosulphur compounds are utilised as food dyes, sulphur dioxide preservatives and sweeteners, all of which must be clearly indicated on the food label, as sulphur is 1 of 14 allergens. This chapter highlights the bioavailability of organosulphur compounds, health benefits and nutraceutical applications.

DOI: 10.19103/AS.2022.0101.19