UPM Institutional Repository

Chemo-preventive activities of common vegetables' volatile organic compounds (VOCs)


Olusegun, Lasekan and Azeez, Shakirah Omotoke (2014) Chemo-preventive activities of common vegetables' volatile organic compounds (VOCs). Pharmaceutica Analytica Acta, 5 (7). pp. 1-8. ISSN 2153-2435


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.

Download File

Full text not available from this repository.

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: Omics Publishing Group
Keywords: Chemo-preventive activities; Vegetables; Volatile organic compounds
Depositing User: Nabilah Mustapa
Date Deposited: 05 Aug 2015 03:57
Last Modified: 05 Aug 2015 03:57
URI: http://psasir.upm.edu.my/id/eprint/36778
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item