Chapter 9: Bioactive Organosulfides: Dietary Sources and Health Benefits Check Access

Dietary organosulfur compounds (DOSCs) are mainly present in foods such as garlic, onions, and cruciferous vegetables and have attracted widespread attention from the functional food area due to their extensive health-promoting effects. This chapter outlines the dietary sources of DOSCs and their bioactive mechanisms, emphasizing their potential in the prevention and management of chronic diseases. The instability of DOSCs complicates the identification of their active molecular structures. Thus, detailed exploration of their transformation pathways is essential for elucidating their complex biological mechanisms. The health promotion mechanisms of DOSCs against chronic conditions like cardiovascular diseases, cancer, neurodegenerative disorders, and diabetes, along with their antimicrobial capabilities, are linked to hydrogen sulfide (H₂S), the byproduct of unstable DOSCs. DOSCs and H₂S can reduce inflammation and oxidation by redox reactions, protein persulfidation and metal chelation. However, the reactivity of DOSCs also complicates discussions regarding their bioavailability and metabolic pathways in humans, presenting challenges in preserving their activity during processing and storage. This underscores the limitations of DOSCs as nutraceuticals in health promotion and underscores the need for further research to optimize their use in diets.