Organosulfur compounds as nutraceuticals

Organosulfur compounds (OSC) are widely present in our bodies and the natural environment. There are two principal groups of vegetables that contain OSC with special properties. Garlic, onion, shallot, leek, and chives are well-known representatives of the Allium genus (family Amaryllidaceae), that contain S-alk(en)yl-L-cysteine sulfoxides. Cabbage, cauliflower, Brussels sprouts, kale etc. are representatives of the Brassica genus, and rucola (rocket salad) of the Eruca genus of the mustard or cruciferous family (Brassicaceae), which contain S-methyl cysteine-L-sulfoxide. OSC as nutraceutical agents can serve not only as direct antioxidants trapping electrons, but also have non-antioxidant effects such as antiplatelet, fibrinolytic, antiinflammatory, immunomodulatory, antiageing actions etc. These properties of OSC are useful in the prophylaxis and treatment of various pathological states, such as cardiovascular diseases, cancer, neurodegenerative disorders and diabetes; they have antibacterial, antiviral and some other activities. Theories have emerged that explain these properties of OSC by their correction of redox-sensing and redox-signaling properties.