Dietary, Metabolic, and Potentially Environmental Modulation of the Lysine Acetylation Machinery
Figure 4
Chemical structure of dietary and endogenous inhibitors of HDACs. (a) butyric acid, acid form of butyrate, a product from dietary fiber fermentation by gut bacteria; (b, c) sulforaphane cysteine and sulforaphane N-acetyl-cysteine from cruciferous vegetables; (d, e) allyl mercaptan and diallyl disulfide from garlic; and (f) sphingosine-1-phosphate [62–64]. These compounds are either naturally or endogenously occurring, and they act on different members of the Rpd3/Hda1 family. The structures may be used as templates to generate more specific compounds with higher specificity and efficacy.
