Cruciferous vegetables: rationale for exploring potential salutary effects of sulforaphane-rich foods in patients with chronic kidney disease

Cardozo, L. F.M.F., Alvarenga, L. A., Ribeiro, M., Dai, L., Shiels, P. G. , Stenvinkel, P., Lindholm, B. and Mafra, D. (2021) Cruciferous vegetables: rationale for exploring potential salutary effects of sulforaphane-rich foods in patients with chronic kidney disease. Nutrition Reviews, 79(11), pp. 1204-1224. (doi: 10.1093/nutrit/nuaa129) (PMID:33338213)

Abstract

Sulforaphane (SFN) is a sulfur-containing isothiocyanate found in cruciferous vegetables (Brassicaceae) and a well-known activator of nuclear factor-erythroid 2-related factor 2 (Nrf2), considered a master regulator of cellular antioxidant responses. Patients with chronic diseases, such as diabetes, cardiovascular disease, cancer, and chronic kidney disease (CKD) present with high levels of oxidative stress and a massive inflammatory burden associated with diminished Nrf2 and elevated nuclear transcription factor-κB-κB expression. Because it is a common constituent of dietary vegetables, the salutogenic properties of sulforaphane, especially it’s antioxidative and anti-inflammatory properties, have been explored as a nutritional intervention in a range of diseases of ageing, though data on CKD remain scarce. In this brief review, the effects of SFN as a senotherapeutic agent are described and a rationale is provided for studies that aim to explore the potential benefits of SFN-rich foods in patients with CKD.

• Item Type: Articles
• Status: Published
• Refereed: Yes
• Glasgow Author(s) Enlighten ID: Shiels, Professor Paul
• Authors: Cardozo, L. F.M.F., Alvarenga, L. A., Ribeiro, M., Dai, L., Shiels, P. G., Stenvinkel, P., Lindholm, B., and Mafra, D.
• College/School: College of Medical Veterinary and Life Sciences > School of Cancer Sciences
• Journal Name: Nutrition Reviews
• Publisher: Oxford University Press
• ISSN: 0029-6643
• ISSN (Online): 1753-4887
• Published Online: 18 December 2020
• Copyright Holders: Copyright © 2020 The Authors
• First Published: First published in Nutrition Reviews 79(11): 1204-1224
• Publisher Policy: Reproduced in accordance with the publisher copyright policy