Metabolic and biotransformation effects on dietary glucosinolates, their bioavailability, catabolism and biological effects in different organisms

Shakour, Zeinab T. Abdel; Shehab, Naglaa Gamil; Gomaa, Ahmed S.; Wessjohann, Ludger A.; Farag, Mohamed A.

doi:10.1016/j.biotechadv.2021.107784

Cited by 26 publications

(14 citation statements)

References 180 publications

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“…Cruciferous vegetables belong to the family Brassicaceae (also known as Cruciferae ) within the order Brassicales. Within this order, almost all plants contain secondary plant metabolites known as glucosinolates, with commonly consumed plants belonging to the Brassicaceae, Capparaceae, and Caricaceae families ( Shakour et al, 2021 ). Glucosinolates are responsible for the bitter taste and pungent odor found in these vegetables ( Barba et al, 2016 ).…”

Section: Glucosinolates In Cruciferous Vegetablesmentioning

confidence: 99%

“…The glucosinolate profile of these vegetables is an important determinant of the ultimate biological action when consumed by humans, with the beneficial health properties of these compounds largely linked to the actions of isothiocyanates ( Maina et al, 2020 ; Shakour et al, 2021 ). A number of factors influence the type and concentration of glucosinolates found in these vegetables, such as genotype, cultivar, cultivation site, growth conditions (e.g., temperature, nutrient availability, water content), plant stage, plant tissue analyzed, storage conditions, and preparation and cooking methods ( Maina et al, 2020 ).…”

Section: Glucosinolates In Cruciferous Vegetablesmentioning

confidence: 99%

“…Cooking denatures the myrosinase found in cruciferous vegetables, with high temperature (>80°C) and long cooking time increasing the intensity of denaturation ( Barba et al, 2016 ; Raiola et al, 2017 ). Therefore, steaming is the preferable cooking method to maximize glucosinolate yield compared to boiling, microwaving, and pressure cooking ( Shakour et al, 2021 ). These other methods are all associated with significant glucosinolate losses up to more than 90% ( Barba et al, 2016 ; Wang Z. et al, 2020 ; Shakour et al, 2021 ).…”

Section: Glucosinolates In Cruciferous Vegetablesmentioning

confidence: 99%

“…Therefore, steaming is the preferable cooking method to maximize glucosinolate yield compared to boiling, microwaving, and pressure cooking ( Shakour et al, 2021 ). These other methods are all associated with significant glucosinolate losses up to more than 90% ( Barba et al, 2016 ; Wang Z. et al, 2020 ; Shakour et al, 2021 ).…”

Section: Glucosinolates In Cruciferous Vegetablesmentioning

confidence: 99%

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Glucosinolates From Cruciferous Vegetables and Their Potential Role in Chronic Disease: Investigating the Preclinical and Clinical Evidence

et al. 2021

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An increasing body of evidence highlights the strong potential for a diet rich in fruit and vegetables to delay, and often prevent, the onset of chronic diseases, including cardiometabolic, neurological, and musculoskeletal conditions, and certain cancers. A possible protective component, glucosinolates, which are phytochemicals found almost exclusively in cruciferous vegetables, have been identified from preclinical and clinical studies. Current research suggests that glucosinolates (and isothiocyanates) act via several mechanisms, ultimately exhibiting anti-inflammatory, antioxidant, and chemo-protective effects. This review summarizes the current knowledge surrounding cruciferous vegetables and their glucosinolates in relation to the specified health conditions. Although there is evidence that consumption of a high glucosinolate diet is linked with reduced incidence of chronic diseases, future large-scale placebo-controlled human trials including standardized glucosinolate supplements are needed.

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Section: Glucosinolates In Cruciferous Vegetablesmentioning

confidence: 99%

Section: Glucosinolates In Cruciferous Vegetablesmentioning

confidence: 99%

Section: Glucosinolates In Cruciferous Vegetablesmentioning

confidence: 99%

Section: Glucosinolates In Cruciferous Vegetablesmentioning

confidence: 99%

See 2 more Smart Citations

Glucosinolates From Cruciferous Vegetables and Their Potential Role in Chronic Disease: Investigating the Preclinical and Clinical Evidence

et al. 2021

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“…The type and concentration of glucosinolates depends on cultivar, cultivation site, genotype, growth conditions, storage conditions, plant stage, preparation and cooking techniques ( 32 ). For example in cooking methods, glucosinolate levels were maximized in steaming compared to microwaving, boiling, and pressure cooking ( 33 ). Moreover, Casajús et al found that the content of aliphatic glucosinolates decreased after storing broccoli in the darkness ( 34 ).…”

Section: Functional Bioactive Compounds From Cruciferous Vegetablesmentioning

confidence: 99%

Cruciferous vegetables as a treasure of functional foods bioactive compounds: Targeting p53 family in gastrointestinal tract and associated cancers

et al. 2022

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In the past few years, phytochemicals from natural products have gotten the boundless praise in treating cancer. The promising role of cruciferous vegetables and active components contained in these vegetables, such as isothiocyanates, indole-3-carbinol, and isothiocyanates, has been widely researched in experimental in vitro and in vivo carcinogenesis models. The chemopreventive agents produced from the cruciferous vegetables were recurrently proven to affect carcinogenesis throughout the onset and developmental phases of cancer formation. Likewise, findings from clinical investigations and epidemiological research supported this statement. The anticancer activities of these functional foods bioactive compounds are closely related to their ability to upregulate p53 and its related target genes, e.g., p21. As the “guardian of the genome,” the p53 family (p53, p63, and p73) plays a pivotal role in preventing the cancer progression associated with DNA damage. This review discusses the functional foods bioactive compounds derived from several cruciferous vegetables and their use in altering the tumor-suppressive effect of p53 proteins. The association between the mutation of p53 and the incidence of gastrointestinal malignancies (gastric, small intestine, colon, liver, and pancreatic cancers) is also discussed. This review contains crucial information about the use of cruciferous vegetables in the treatment of gastrointestinal tract malignancies.

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Role of the Gut Microbiota and Its Metabolites in Tumorigenesis or Development of Colorectal Cancer

Zhang

et al. 2023

Advanced Science

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Colorectal cancer (CRC) is the most common cancer of the digestive system with high mortality and morbidity rates. Gut microbiota is found in the intestines, especially the colorectum, and has structured crosstalk interactions with the host that affect several physiological processes. The gut microbiota include CRC‐promoting bacterial species, such as Fusobacterium nucleatum, Escherichia coli, and Bacteroides fragilis, and CRC‐protecting bacterial species, such as Clostridium butyricum, Streptococcus thermophilus, and Lacticaseibacillus paracasei, which along with other microorganisms, such as viruses and fungi, play critical roles in the development of CRC. Different bacterial features are identified in patients with early‐onset CRC, combined with different patterns between fecal and intratumoral microbiota. The gut microbiota may be beneficial in the diagnosis and treatment of CRC; some bacteria may serve as biomarkers while others as regulators of chemotherapy and immunotherapy. Furthermore, metabolites produced by the gut microbiota play essential roles in the crosstalk with CRC cells. Harmful metabolites include some primary bile acids and short‐chain fatty acids, whereas others, including ursodeoxycholic acid and butyrate, are beneficial and impede tumor development and progression. This review focuses on the gut microbiota and its metabolites, and their potential roles in the development, diagnosis, and treatment of CRC.

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Metabolic and biotransformation effects on dietary glucosinolates, their bioavailability, catabolism and biological effects in different organisms

Cited by 26 publications

References 180 publications

Glucosinolates From Cruciferous Vegetables and Their Potential Role in Chronic Disease: Investigating the Preclinical and Clinical Evidence

Glucosinolates From Cruciferous Vegetables and Their Potential Role in Chronic Disease: Investigating the Preclinical and Clinical Evidence

Cruciferous vegetables as a treasure of functional foods bioactive compounds: Targeting p53 family in gastrointestinal tract and associated cancers

Role of the Gut Microbiota and Its Metabolites in Tumorigenesis or Development of Colorectal Cancer

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