Natural isothiocyanates (ITCs) are phytochemicals abundant in cruciferous vegetables with the general structure, R–NCS. They bioactive organosulfur compounds derived from hydrolysis of glucosinolates by myrosinase. A significant number have been isolated different plant sources that include broccoli, Brussels sprouts, cabbage, cauliflower, kale, mustard, wasabi, and watercress. Several ITCs dem...