Isothiocyanates are sulfur-containing substances (pigments) responsible 
for the color of green in some plants. They come from an enzymatic conversion of glucosinolates.
Subtypes:
Subclasses of isothiocyanates are allyl isothiocyanate, benzy isothiocyanate, sulforaphane, and phenethyl isothiocyanate (PEITC).
Food Sources:
Vegetables: arugula, Bok Choy, broccoli, Brussels sprout, cabbage, cauliflower, collard greens, gai-lan, kale, kohlrabi, leek, mustard greens, radish, spinach, turnip, turnip greens, and watercress.
Health Benefits:
- Have anti-oxidative activities.
- Show anti-inflammatory and immunoprotective properties.
- Enhance liver detoxification.
- Induce apoptosis (programmed cell death; cell suicide) in certain cancers.
- Inhibit the growth of Helicobacter Pylori (sulforaphane)
