While fruits and vegetables are recommended for prevention of cancer and other diseases,
their active ingredients (at the molecular level) and their mechanisms of action less well …

The lower incidences of many chronic diseases such as cancer and cardiovascular related
ailments are associated with consumption of vegetables rich dietary regimes and this has …

Brassicaceae plants are renowned for their taste, aroma and trigeminal characteristics;
predominantly bitter taste, sulfurous aroma, and pungency. Compounds responsible for …

A number of natural compounds with inhibitory effects on tumorigenesis have been
identified from our diet. Several studies have documented the cancer-preventive activity of a …

Eruca sativa Mill.(E. sativa) leaves recently grabbed the attention of scientific communities
around the world due to its potent bioactivity. Therefore, the present study investigates the …

Sulforaphane belongs to the active class of isothiocyanates capable of delivering various
biological benefits for health promotion and disease prevention. This compound is …

Cancer is the second leading cause of death worldwide. There is greater need for more
effective and less toxic therapeutic and preventive strategies. Natural products are becoming …

Isothiocyanates (ITCs) found in cruciferous vegetables, including benzyl-ITC (BITC),
phenethyl-ITC (PEITC), and sulforaphane (SFN), inhibit carcinogenesis in animal models …

Thermal treatments associated with food processing can alter the phenolic content of
vegetables; yet, the biological properties associated with altered phenolic content have not …

Novel gene expression profiles and cellular functions modulated in Caco‐2 cells in
response to the dietary polyphenol, ellagic acid (EA), and its colonic metabolites, urolithin‐A …