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

Abstract

In recent years, common vegetables have become very attractive for consumers because of their potentially beneficial volatile compounds contained in them. However, the role played by volatile organic compounds in disease prevention has not received the same attention. Radishes, turnips, carrots, and beets are classified as root vegetables. Leafy vegetables include the cruciferous kale, endives, and lettuce. The flowery parts of vegetables are the broccoli, cauliflower, leeks, artichoke and the Allium genera. The fruits are structures usually containing seeds which develop after fertilization or pollination [1]. Thus, eggplants, cucumber, beans, squash, bell peppers, corn and tomatoes fall into this category. Flavor compounds in vegetables are contained in the intact tissues as non-volatile precursors which become volatile by enzymatic actions once the tissue is disrupted by crushing, cutting or shredding. Vegetable volatiles are nitrogen and sulphur compounds, and carbonyls [2]. Vegetables are not only nutrient-dense food sources, but they are also rich sources of bioactive volatile organic compounds (VOCs). VOCs are organic compounds with high vapor pressure at room temperature. VOCs are many, ubiquitous and include naturally occurring chemicals. Most scents or odors are regarded as VOCs. Literature sources have shown that a multitude of bioactive compounds in vegetables have anticarcinogenic properties [3,4]. These nutrient-dense and bioactive volatile foods have the potential to protect against chronic and degenerative diseases including diabetes and cardiovascular diseases [5,6]. The aim of the study is to review the bioactivities of volatile organic constituents of common vegetables in human health.

Dietary Monoterpenoids

“…In Table 1, a number of different kinds of foods, fruits, vegetables, and beverages have alphabetically been listed, and the distribution of monoterpenoids and their related compounds as well as their biological effects and application have also been briefly described (Awano et al 2002;El-Zaeddi et al 2016;Gottardi et al 2016;Lasekan and Azeez 2014;Maarse 1991;Kotan et al 2007;Umemoto et al 1994;Williams 2011; http://botanicallove.com; https://essentialoils.co.za/essential-oils/cit ronella.htm; https://www.healthline.com/health/essential-oils-find-the-right-one-foryou#12; http://www.tipdisease.com/2014/11/benefits-and-nutrition-of-chivesallium.html; http://tropical.theferns.info/viewtropical.php; https://www.economie. gouv.fr/files/files/directions_services/dgccrf/imgs/breve/2014/documents/harmoniz ed_list_Section_A.pdf; https://www.5amtag.ch/en/wissen-en/phytochemicals/).…”