Anti-inflammatory potential of allyl-isothiocyanate
Home of Kyle J. Norton for The Better of Living & Living Health Sulfur represents approximately 1/4% of our total body weight and occurs principally in the body as a constituent of the cysteine and methionine. It plays an important role in protein synthesis and enzyme reaction functions and is found abundantly in broccoli, cauliflower, cabbage, kale, kohlrabi, etc.
Organosulfides
Organosulfur compounds presented in natural food are generally considered as beneficial for health because of their antioxidant and anticarcinogenic properties. This has led to their excessive and long-term consumption. However, there is also evidence that these compounds demonstrate toxicity and adverse health effects suggesting their potential dual biological roles. Thus, they can act as double-edged biological swords(a).
Allyl isothiocyanate (AITC)
Allyl isothiocyanate (AITC) is organosulfur compounds found abundantly in cruciferous vegetables and responsible for the pungent taste of mustard, horseradish, wasabi, etc.
Anti-inflammatory potential of allyl-isothiocyanate
In the study to investigate the underlying mechanisms of the potential anti-inflammatory properties of allyl-isothiocyanate (AITC) in vitro and in vivo, found that AITC was slightly less potent than sulforaphane (used as a positive control) in down-regulating inflammation in LPS-stimulated macrophages. A significant increase in nuclear Nrf2 and heme-oxygenase 1 gene expression and only a moderate down-regulation of interleukin-1β and microRNA-155 levels due to AITC was found in mouse liver. Present data suggest that AITC exhibits potent anti-inflammatory activity in cultured macrophages in vitro but has only little anti-inflammatory activity in mice in vivo(8).
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Sources
(8) http://www.ncbi.nlm.nih.gov/pubmed/21692985 http://medicaladvisorjournals.blogspot.com
2013-02-11 05:46:13
Source: http://medicaladvisorjournals.blogspot.com/2013/02/anti-inflammatory-potential-of-allyl.html
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