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top caasn2 new

 

Isothiocyanates are sulfur-containing substances (pigments) responsible Isothiocyanates 1 Canadian Academy of Sports Nutrition caasnfor the color of green in some plants. They come from an enzymatic conversion of glucosinolates.

Subtypes:

Subclasses of isothiocyanates are allyl isothiocyanate, benzy isothiocyanate, sulforaphane, and phenethyl isothiocyanate (PEITC).

Food Sources:

Vegetables: arugula, Bok Choy, broccoli, Brussels sprout, cabbage, cauliflower, collard greens, gai-lan, kale, kohlrabi, leek, mustard greens, radish, spinach, turnip, turnip greens, and watercress.

Health Benefits:

  1. Have anti-oxidative activities.
  2. Show anti-inflammatory and immunoprotective properties.
  3. Enhance liver detoxification.
  4. Induce apoptosis (programmed cell death; cell suicide) in certain cancers.
  5. Inhibit the growth of Helicobacter Pylori (sulforaphane)