alexa Chemo-preventive Activities of Common VegetablesâÂ
ISSN : 2153-2435

Pharmaceutica Analytica Acta
Open Access

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Research Article

Chemo-preventive Activities of Common Vegetables’ Volatile Organic Compounds (VOCs)

Ola Lasekan* and Shakirah Azeez

Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Malaysia

*Corresponding Author:
Ola Lasekan
Faculty of Food Science and Technology
University Putra Malaysia, Serdang, Malaysia
Tel: +603 8946 8535
Fax: +603 8942 3552
E-mail: [email protected], [email protected]

Received date: June 30, 2014; Accepted date: July 30, 2014; Published date: August 07, 2014

Citation: Lasekan O, Azeez S (2014) Chemo-preventive Activities of Common Vegetables’ Volatile Organic Compounds (VOCs). Pharm Anal Acta 5:306. doi:10.4172/2153-2435.1000306

Copyright: © 2014 Lasekan O, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

In the last few years, many research reports on the chemo-preventive activities of vegetables have been published. Vegetables are not only nutrient-dense food source but they are also rich in volatile organic compounds with known bioactivities beneficial to human health. A review of vegetables volatile constituents and their bioactivities is therefore important. It will display an overview and information regarding their role in the improvement of human health. The current status of research on volatile organic compounds in common vegetables and their potential roles in the prevention of various diseases associated with oxidative stress, such as cardiovascular and neurodegenerative diseases are reviewed. The major volatile compounds with roles in cardiovascular and neurodegenerative disease prevention are benzene propane nitrile commonly found in (Broccoli raab), hydroxycinnamates (lettuce), xanthorrihzol (artichoke), dially sulfide (onion and garlic), allicin (onion and garlic), and anthraquinone (rhubarb). The anti-microbial, anti-oxidant, and anti-thrombotic activities of other compounds such as trans-ocimene, β-selinene, fenchone, carotol, and others are also reported.

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