446
SAC
s-allyl cysteine
SAMC
s-allyl mercapto cysteine
SEC
S-ethylcysteine
SFN
Sulforaphane
SMCS
s-methyl cysteine sulfoxide
SPC
s-propyl cysteine
21.1 Introduction
Organosulfur compounds (OSCs) are natural compounds that contains sulfur. They
are unique because of their unsavoury or foul smelling odours, with few exceptions.
This class of compound contains most of the Earth’s sweetest compounds derivatives of sulfur, e.g. saccharin, a benzoic sulfimide artificial sweetener which is
almost 400 times as sweet as sucrose. OSCs are present naturally in plants and
animals. They are indispensable to life because they help in the prevention and treatment of several life-threatening diseases such as cancer, diabetes, cardiovascular
B. C. Ephraim-Emmanuel
Department of Dental Health Sciences, Bayelsa State College of Health Technology,
Otuogidi-Ogbia, Bayelsa State, Nigeria
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
C. Egbuna (*)
Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu
Ojukwu University, Uli, Anambra State, Nigeria
Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence,
Centre for Public Health and Toxicological Research (ACE-PUTOR), University of PortHarcourt, Port Harcourt, River State, Nigeria
e-mail: egbuna.cg@coou.edu.ng
P. Semwal
Department of Biotechnology, Graphic Era University, Dehradun, Uttarakhand, India
Uttarakhand State Council for Science and Technology, Dehradun, Uttarakhand, India
M. Iqbal
Institute of Health Management, Dow University of Health Sciences, Karachi, Pakistan
S. Hassan
Institute of Home and Food Sciences, Faculty of Life Sciences, Government College
University, Faisalabad, Pakistan
Food Processing Centre, Department of Food Science and Technology, University of
Nebraska-Lincoln, Lincoln, NE, USA
J. O. Uba
Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence,
Centre for Public Health and Toxicological Research (ACE-PUTOR), University of PortHarcourt, Port Harcourt, River State, Nigeria
A. M. P. Walag et al.
SAC
s-allyl cysteine
SAMC
s-allyl mercapto cysteine
SEC
S-ethylcysteine
SFN
Sulforaphane
SMCS
s-methyl cysteine sulfoxide
SPC
s-propyl cysteine
21.1 Introduction
Organosulfur compounds (OSCs) are natural compounds that contains sulfur. They
are unique because of their unsavoury or foul smelling odours, with few exceptions.
This class of compound contains most of the Earth’s sweetest compounds derivatives of sulfur, e.g. saccharin, a benzoic sulfimide artificial sweetener which is
almost 400 times as sweet as sucrose. OSCs are present naturally in plants and
animals. They are indispensable to life because they help in the prevention and treatment of several life-threatening diseases such as cancer, diabetes, cardiovascular
B. C. Ephraim-Emmanuel
Department of Dental Health Sciences, Bayelsa State College of Health Technology,
Otuogidi-Ogbia, Bayelsa State, Nigeria
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
C. Egbuna (*)
Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu
Ojukwu University, Uli, Anambra State, Nigeria
Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence,
Centre for Public Health and Toxicological Research (ACE-PUTOR), University of PortHarcourt, Port Harcourt, River State, Nigeria
e-mail: egbuna.cg@coou.edu.ng
P. Semwal
Department of Biotechnology, Graphic Era University, Dehradun, Uttarakhand, India
Uttarakhand State Council for Science and Technology, Dehradun, Uttarakhand, India
M. Iqbal
Institute of Health Management, Dow University of Health Sciences, Karachi, Pakistan
S. Hassan
Institute of Home and Food Sciences, Faculty of Life Sciences, Government College
University, Faisalabad, Pakistan
Food Processing Centre, Department of Food Science and Technology, University of
Nebraska-Lincoln, Lincoln, NE, USA
J. O. Uba
Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence,
Centre for Public Health and Toxicological Research (ACE-PUTOR), University of PortHarcourt, Port Harcourt, River State, Nigeria
A. M. P. Walag et al.