Introduction: In recent decades, there has been an increasing interest in the potential of bioactive compounds in food to reduce the risk of inflammation-related pathological disorders. Organosulfur compounds are known to benefit human health due to their anti-inflammatory effects.
Aim: This mini-review focused on the latest published scientific evidence about the anti-inflammatory effects of sulforaphane from broccoli and allicin from garlic.
Materials and Methods: A screening of the latest scientific publications in specialized databases was done using specific keywords.
Results: An overview of the effects of each compound in cell cultures, animal models, and human interventional studies on inflammation is provided. The molecular mechanisms behind anti-inflammatory effects are also commented on. The promising positive outcomes from many in vivo and in vitro studies are a basis for human dietary interventional studies.
Conclusion: Both compounds exert strong anti-inflammatory effects but, unlike sulforaphane, allicin seems to have more limitations in human interventions due to some undesirable effects.
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