Skip to main content
. 2024 Oct 5;25(19):10728. doi: 10.3390/ijms251910728

Table 2.

Compounds tested as anti-inflammatory agents.

Compound Type Abbreviation Formula Structure Natural/Food Source
Sulforaphane Aliphatic
Isothiocyanate		 SFN C6H11NOS2 graphic file with name ijms-25-10728-i001.jpg Glucoraphanin from broccoli, broccolini, cabbage, etc.
Sinalbin Aromatic
Isothiocyanate		 SNB C14H18NO10S2K graphic file with name ijms-25-10728-i002.jpg Glucosinalbin from mustards, horseradish, watercress, etc.
Di-caffeoylquinic acid Hydroxycinnamic acid (phenolic acid) Di-CQA C25H24O12 graphic file with name ijms-25-10728-i003.jpg Chlorogenic acids in mustards, artichoke, eggplant, bay leaf, etc.
Cyanidin-3,5-diglucoside Anthocyanin
(flavonoid)		 Cy3,5DiG C27H31O16Cl graphic file with name ijms-25-10728-i004.jpg Natural pigments in berries, beans, sprouts, etc.