It was proposed that resveratrol, a polyphenolic antioxidant and a calorie restriction mimetic could promote longevity but subsequent studies could not prove this. The original proposal was based on the fact that a grape-derived antioxidant could activate the antiaging gene Sirt1. Most studies agree that indeed grape activates Sirt1, but a question remains whether Sirt1 is the cause or consequence of resveratrol treatment. Subsequently, mitochondrial Sirt3 was found to be activated. The present study on ischemic reperfusion (I/R) in rat hearts demonstrates that Foxo3a is activated subsequent to Sirt3 activation, which then activates PINK1. PINK1 potentiates activation of PARKIN leading to the activation of mitochondrial fission and mitophagy. Confocal microscopy conclusively shows the coexistence of Sirt3 with Foxo3a and Foxo3a with PINK1 and PARKIN. Mitophagy was demonstrated both by confocal microscopy and transmission electron microscopy. Western blot analyses data are consistent with the results of confocal microscopy. It appears that the grape-derived antioxidant modifies the intracellular environment by changing the oxidizing milieu into a reducing milieu and upregulating intracellular glutathione, potentiates a signal transduction cascade consisting of Sirt1/Sirt3-Foxo3a-PINK1-PARKIN-mitochondrial fusion fission-mitophagy that leads to cardioprotection, and paves the way to an anti-aging environment.

The concept that bioactive components in functional foods are efficacious for the improvement of health, has recently gained much importance. The cruciferous vegetables which include broccoli, cabbage and cauliflower are excellent source of phytochemicals including glucosinolates and their byproducts, phenolics and antioxidant vitamins as well as dietary minerals. Broccoli consumption mediates a variety of functions including providing antioxidants, regulating enzymes and controlling apoptosis and cell cycle. The organosulfur chemicals namely glucosinolates and the S-methyl cysteine sulphoxide found in broccoli in concert with other constituents such as vitamins E, C, K and the minerals such as iron, zinc, selenium and the polyphenols namely kaempferol, quercetin glucosides and isorhamnetin are presumably responsible for various health benefits of broccoli. There exists no comprehensive review on the health promoting effects of phytochemical compounds present in broccoli so far. This review compiles the evidence for the beneficial role of glucosinolates in conjugation with the other phytoconstituents for human health. It also gives an overview on the chemical and biological characterization of potential bioactive compounds of broccoli including the interaction of phytoconstituents on its bioactivity. Further, the molecular basis of the biological activities of the chemicals present in broccoli potentially responsible for health promotion, from chemoprevention to cardio protection, are outlined based on in vitro and in vivo studies with a note on the structure activity relationship of sulforaphane and a few other isothiocyanates.

Spices were some of the most valuable items of trade in the ancient and medieval world. Herbalist and folk practitioners have used plant remedies for centuries, but only recently have scientist begun to study the powers of common herbs and spices. In the current set-up, the anti-proliferative, anti-hypercholesterolemic, anti-diabetic, antiinflammatory effects of spices have overriding importance, as the key health concern of mankind nowadays is diabetes, cardio-vascular diseases, arthritis and cancer. Spices or their active compounds could be used as possible ameliorative or preventive agents for these health disorders. Spices are rich in antioxidants, and scientific studies suggest that they are also potent inhibitors of tissue damage and inflammation caused by high levels of blood sugar and circulating lipids. Because spices have very low calorie content and are relatively inexpensive, they are reliable sources of antioxidants and other potential bioactive compounds in diet. This review outlines the role of some spices used in the Indian kitchen for its flavour and taste which are potential to maintain a healthy heart.