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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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Authors and Affiliations

  1. Department of Science Education, University of Science and Technology of Southern Philippines, Cagayan de Oro, Philippines

    Angelo Mark P. Walag

  2. Department of Biochemistry, Abubakar Tafawa Balewa University, Bauchi, Nigeria

    Olatunde Ahmed

  3. Department of Chemical Engineering, Faculty of Engineering and Science, Curtin University, Miri, Sarawak, Malaysia

    Jaison Jeevanandam

  4. Department of Eastern Medicine, Government College University Faisalabad, Faisalabad, Pakistan

    Muhammad Akram

  5. Department of Dental Health Sciences, Bayelsa State College of Health Technology, Otuogidi-Ogbia, Bayelsa State, Nigeria

    Benson Chukwunweike Ephraim-Emmanuel

  6. Environmental Health Unit, World Bank Africa Centre of Excellence, Centre for Public Health and Toxicological Research (ACE-PUTOR), University of Port-Harcourt, Port Harcourt, Rivers State, Nigeria

    Benson Chukwunweike Ephraim-Emmanuel

  7. Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria

    Chukwuebuka Egbuna

  8. Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence, Centre for Public Health and Toxicological Research (ACE-PUTOR), University of Port-Harcourt, Port Harcourt, River State, Nigeria

    Chukwuebuka Egbuna & Joy O. Uba

  9. Department of Biotechnology, Graphic Era University, Dehradun, Uttarakhand, India

    Prabhakar Semwal

  10. Uttarakhand State Council for Science and Technology, Dehradun, Uttarakhand, India

    Prabhakar Semwal

  11. Institute of Health Management, Dow University of Health Sciences, Karachi, Pakistan

    Mehwish Iqbal

  12. Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

    Sadia Hassan

  13. Food Processing Centre, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA

    Sadia Hassan

Authors
  1. Angelo Mark P. Walag
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  2. Olatunde Ahmed
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  3. Jaison Jeevanandam
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  4. Muhammad Akram
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  5. Benson Chukwunweike Ephraim-Emmanuel
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  6. Chukwuebuka Egbuna
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  7. Prabhakar Semwal
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  8. Mehwish Iqbal
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  9. Sadia Hassan
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  10. Joy O. Uba
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Corresponding author

Correspondence to Chukwuebuka Egbuna .

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Editors and Affiliations

  1. Department of Biochemistry, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria

    Chukwuebuka Egbuna

  2. College of Medicine, Davao Medical School Foundation, Inc., Davao City, Philippines

    Genevieve Dable Tupas

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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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