Perspective on dietary isothiocyanates in the prevention, development and treatment of cancer

Epidemiological evidence has highlighted the association of specific diets and a lower incidence of cancer. Foremost, the Mediterranean diet provides high levels of polyphenolics and a high consumption of healthier fats, e.g., as from olive oil. In the Mediterranean region the consumption of vegetables is elevated providing a class of compounds, the isothiocyanates (ITCs) as found in the cabbage family. The ITCs have raised great interest for their health benefits over the past few decades. Some of the key ITC compounds, sulforaphane, phenethylisothiocyanate and benzyl isothiocyanate, have been studied in vitro and in vivo and the data support their promise for cancer chemoprevention, as anti-tumor agents, and for chemoprotection of normal tissues and organs. Along with other polyphenolic compounds in the diet, in general, they also possess key anti-inflammatory properties thus satisfying the criteria for compounds that could intervene in cancer initiation and progression. In this review we provide a larger overview of the advantages of including ITCs in the diet as food or as supplements and speculate on what could constitute a valuable therapeutic strategy for improving and sustaining good health and countering cancer disease in humans