A PERSPECTIVE REVIEW ON ROLE OF NUTRACEUTICALS PRESENT IN CRUCIFEROUS VEGETABLES IN THE PREVENTION OF CANCER

Yash Dhubkaria, Anil Kumar, Archana Dnyaneshwar Kasar, Swapnal Harish Bhite, Tanuja Vyankatrao Pawar, Pallavi Dadabhau Badhe, Tejas Shivram Pachpute, Ajay Madhukar Deshpande and Shristi Bali*

ABSTRACT

Cruciferous vegetables include a multitude of commercially significant species, primarily edible oil plants, vegetable species, spice plants, and feed plants. Cruciferous vegetables have a high nutritional content and a high dietary fiber content. Moreover, cruciferous vegetables have a variety of bioactive substances called glucosinolates and S-methyl cysteine sulfoxide, including substances that prevent cancer and include sulfur. Many studies have shown that eating sulphurous vegetables on a regular basis lowers the incidence of cancer and helps prevent its creation through a variety of mechanisms, particularly in colorectal cancer. According to experimental research, these substances may prevent cancer through the following mechanisms: they may shield cells from DNA damage, neutralize substances that cause cancer, exhibit antiviral and antibacterial properties, cause apoptosis in cells that have structural defects, prevent tumor cells from migrating and spreading, and prevent the growth of angiogenesis, the process by which tumors feed into vessels. The research mainly links the favorable anticancer benefits of cruciferous vegetables to their composition of glucosinolates and some secondary metabolites, in addition to other phenolic compounds, seed oils, and dietary fiber. Examining the functions of cruciferous vegetables and their significant bioactive metabolites in the prophylaxis and management of colorectal cancer is the goal of this review.

Keywords: Nutraceuticals, Cancer, Cruciferous vegetables, Phytochemicals, Sulforaphane.