Glucosinolates: Bioavailability and importance to health
Glucosinolates: Bioavailability and importance to health
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DOI：
10.1024/0300-9831.72.1.26
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发表时间：
2002-01-01
影响因子：
2.3
通讯作者：
Johnson, IT
中科院分区：
文献类型：
--
作者：
Johnson, IT
流行病学研究表明，芸苔属蔬菜可以预防肺癌和消化道癌症。十字花科蔬菜是硫代葡萄糖苷（一大类含硫葡萄糖苷）的膳食来源。这些化合物保持完整，除非因害虫、食品加工或咀嚼而与黑芥子酶接触。黑芥子酶释放葡萄糖和分解产物，包括异硫氰酸盐。这些高活性化合物是体外 II 相酶的有效诱导剂。异硫氰酸盐还在体外和体内抑制人类肿瘤细胞的有丝分裂并刺激细胞凋亡。为了了解和利用这种效应，确定芥子油苷分解产物的吸收途径、它们的代谢以及输送到全身组织非常重要。蔬菜在储存过程中可能会增加或损失芥子油苷。它们可能在加工过程中被降解或浸出，或者通过黑芥子酶的热灭活而保存。硫代葡萄糖苷被小肠中的植物黑芥子酶或结肠中的细菌黑芥子酶分解。异硫氰酸盐从小肠和结肠吸收，食用芸苔属蔬菜两到三小时后，在人尿液中可检测到代谢物。流行病学数据的解释和芸苔属蔬菜对人类健康的利用需要了解整个食物链（从生产和加工到消费者）的芥子油苷化学和代谢。
Epidemiological studies suggest that brassica vegetables are protective against cancers of the lungs and alimentary tract. Cruciferous vegetables are the dietary source of glucosinolates, a large group of sulfur-containing glucosides. These compounds remain intact unless brought into contact with the enzyme myrosinase by pests, food processing, or chewing. Myrosinase releases glucose and breakdown products, including isothiocyanates. These highly reactive compounds are potent inducers of Phase II enzymes in vitro. Isothiocyanates also inhibit mitosis and stimulate apoptosis in human tumor cells, in vitro and in vivo. To understand and exploit such effects it is important to determine the routes of absorption of glucosinolate breakdown products, their metabolism, and delivery to systemic tissues. Glucosinolates can be gained or lost by vegetables during storage. They may be degraded or leached during processing, or preserved by thermal inactivation of myrosinase. Glucosinolates are broken down by plant myrosinase in the small intestine or by bacterial myrosinase in the colon. Isothiocyanates are absorbed from the small bowel and colon, and metabolites are detectable in human urine two to three hours after consumption of brassica vegetables. Interpretation of epidemiological data and exploitation of brassica vegetables for human health requires an understanding of glucosinolate chemistry and metabolism, across the whole food chain, from production and processing to the consumer.