574
distributed in common fruits such as apples and tomatoes, which defends the body
against cancer, inflammation, and bacterial infections. The main flavonoid constituents of green tea flavanols (catechin, epicatechin, catechingallate, and epigallocatechingallate), flavonols (quercetin, kaempferol, and their glycosides), flavones
(vitexin, isovitexin), and phenolic acids (gallic acid, chlorogenic acid), prevents the
risk of cancer, CVD, and inflammations (Aneja et al. 2004). Catechins have also
been known to improve the survival rate in animal disease models. Epidemiological
studies suggest that chronic tea consumption may inhibit low–grade inflammation
and benefit human health (Howes 2018; Wu and Schauss 2012; Vuong 2014), while
monomeric and oligomeric flavan–3–ols from grape (Vitis vinifera) seeds reduce
gene expression in leukocytes and improve vascular health in smokers when taken
as a supplement in an intervention study (Howes 2018; Weseler et al. 2011). Soya
(Glycine max) isoflavones such as genistein have potential anti–inflammatory benefits (Li et al. 2013) and healing metabolic disorders such as diabetes (Howes 2018).
The other potential health benefits of flavonoids include antifungal (Friedman
2007), anti–bacterial (Cushnie and Lamb 2005), and anti–allergic activities (Kawai
et al. 2007) and positive effect on the prevention of different types of cancer (ovarian, colon, lung, laryngeal, prostate, pancreatic, esophageal, breast, leukemia, renal
cell carcinoma, and hepatocellular carcinoma) (Howes 2018; Agrawal and Goel
2016; Cavaleri and Jia 2017).
Organosulfur Compounds Several organosulfur compounds have been reported
in garlic, onion, and several of cruciferous plants. Glucosinloates, the main nitrogen– and sulfur–containing compounds in cruciferous vegetables such as mustards
and broccoli are known for their health benefits due to the presence of sulphur containing glucosinolates and other nutrients. They provide protection against cancer
and cardiovascular disease. Glucosinolates remain intact unless brought in contact
with the enzyme myrosinase by insects, food processing or chewing. Myrosinase
release glucose and isothiocynate which inhibit mitosis and stimulate apoptosis in
human tumor cells (Johnson 2002). Glucoraphanin (glucosinolates of sulforaphane)
prevents cancer activity and is present in all cruciferous vegetables like broccoli,
cabbage, and cauliflower (Singh et al. 2017a; Traka and Mithen 2009). Mustard oil
helps in reducing the levels of glycosylated proteins, serum glucose, and lipid peroxidation, and stimulates glucose metabolism. Garlic and onion belonging to allium
family have high amount of sulfur compounds like allicin, alliin, diallyl disulfides
(in garlic), minerals, and vitamins, which help in preventing the numerous diseases
like cancer, CVDs, obesity, and type 2 diabetes (Touloupakis and Ghanotakis 2010).
Onion contains cepaenes and thiosulfinates, flavonoids (quercetin), vitamins, minerals (calcium, chromium), and dietary fiber which have antioxidant, anti–tumor,
and immune enhancing properties. These compounds stimulate the action of amino
acids to nervous system, reduce symptoms associated with diabetes mellitus, inhibit
platelet aggregation (involved in thrombosis), and prevent inflammatory processes
associated with asthma (Augusti 1990).
K. Sharma et al.
distributed in common fruits such as apples and tomatoes, which defends the body
against cancer, inflammation, and bacterial infections. The main flavonoid constituents of green tea flavanols (catechin, epicatechin, catechingallate, and epigallocatechingallate), flavonols (quercetin, kaempferol, and their glycosides), flavones
(vitexin, isovitexin), and phenolic acids (gallic acid, chlorogenic acid), prevents the
risk of cancer, CVD, and inflammations (Aneja et al. 2004). Catechins have also
been known to improve the survival rate in animal disease models. Epidemiological
studies suggest that chronic tea consumption may inhibit low–grade inflammation
and benefit human health (Howes 2018; Wu and Schauss 2012; Vuong 2014), while
monomeric and oligomeric flavan–3–ols from grape (Vitis vinifera) seeds reduce
gene expression in leukocytes and improve vascular health in smokers when taken
as a supplement in an intervention study (Howes 2018; Weseler et al. 2011). Soya
(Glycine max) isoflavones such as genistein have potential anti–inflammatory benefits (Li et al. 2013) and healing metabolic disorders such as diabetes (Howes 2018).
The other potential health benefits of flavonoids include antifungal (Friedman
2007), anti–bacterial (Cushnie and Lamb 2005), and anti–allergic activities (Kawai
et al. 2007) and positive effect on the prevention of different types of cancer (ovarian, colon, lung, laryngeal, prostate, pancreatic, esophageal, breast, leukemia, renal
cell carcinoma, and hepatocellular carcinoma) (Howes 2018; Agrawal and Goel
2016; Cavaleri and Jia 2017).
Organosulfur Compounds Several organosulfur compounds have been reported
in garlic, onion, and several of cruciferous plants. Glucosinloates, the main nitrogen– and sulfur–containing compounds in cruciferous vegetables such as mustards
and broccoli are known for their health benefits due to the presence of sulphur containing glucosinolates and other nutrients. They provide protection against cancer
and cardiovascular disease. Glucosinolates remain intact unless brought in contact
with the enzyme myrosinase by insects, food processing or chewing. Myrosinase
release glucose and isothiocynate which inhibit mitosis and stimulate apoptosis in
human tumor cells (Johnson 2002). Glucoraphanin (glucosinolates of sulforaphane)
prevents cancer activity and is present in all cruciferous vegetables like broccoli,
cabbage, and cauliflower (Singh et al. 2017a; Traka and Mithen 2009). Mustard oil
helps in reducing the levels of glycosylated proteins, serum glucose, and lipid peroxidation, and stimulates glucose metabolism. Garlic and onion belonging to allium
family have high amount of sulfur compounds like allicin, alliin, diallyl disulfides
(in garlic), minerals, and vitamins, which help in preventing the numerous diseases
like cancer, CVDs, obesity, and type 2 diabetes (Touloupakis and Ghanotakis 2010).
Onion contains cepaenes and thiosulfinates, flavonoids (quercetin), vitamins, minerals (calcium, chromium), and dietary fiber which have antioxidant, anti–tumor,
and immune enhancing properties. These compounds stimulate the action of amino
acids to nervous system, reduce symptoms associated with diabetes mellitus, inhibit
platelet aggregation (involved in thrombosis), and prevent inflammatory processes
associated with asthma (Augusti 1990).
K. Sharma et al.