A Comparative Review of Key Isothiocyanates and Their Health Benefits

Julia B. Olayanju, Dragica Bozic, Uma Naidoo, Omowunmi A. Sadik

Research output: Contribution to journalReview articlepeer-review


Isothiocyanates are biologically active products resulting from the hydrolysis of glucosinolates predominantly present in cruciferous vegetables belonging to the Brassicaceae family. Numerous studies have demonstrated the diverse bioactivities of various isothiocyanates, encompassing anticarcinogenic, anti-inflammatory, and antioxidative properties. Nature harbors distinct isothiocyanate precursors, glucosinolates such as glucoraphanin and gluconastrin, each characterized by unique structures, physical properties, and pharmacological potentials. This comprehensive review aims to consolidate the current understanding of Moringa isothiocyanates, mainly 4-[(α-L-rhamnosyloxy) benzyl] isothiocyanate), comparing this compound with other well-studied isothiocyanates such as sulforaphane and phenyl ethyl isothiocyanates. The focus is directed toward elucidating differences and similarities in the efficacy of these compounds as agents with anticancer, anti-inflammatory, and antioxidative properties.

Original languageEnglish (US)
Article number757
Issue number6
StatePublished - Mar 2024

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics


  • anticarcinogenic
  • antitumor
  • chemoprevention
  • isothiocyanate


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