Isothiocyanates are sulfur-containing substances (pigments) responsible for the color of green in some plants. They come from an enzymatic conversion of glucosinolates.
Subclasses of isothiocyanates are allyl isothiocyanate, benzy isothiocyanate, sulforaphane, and phenethyl isothiocyanate (PEITC).
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.
- Have anti-oxidative activities.
- Show anti-inflammatory and immunoprotective properties.
- Enhance liver detoxification.
- Induce apoptosis (programmed cell death; cell suicide) in certain cancers.
- Inhibit the growth of Helicobacter Pylori (sulforaphane)