Sulfur is one of the essential macronutrients and plays critical role in overall health maintenance. Plant-derived organosulfur compounds (OSCs) are the important source of dietary sulfur. Garlic is one of the
in Volatile Sulfur Compounds in Food, Vol. 1068 (eds Qian, M. et al.) Ch. 2, 35–63 (Washington, 2011). 55. Zhang, Y. I-TASSER server for protein 3D structure prediction. BMC bioinformatics. 9, 40 (2008). 56. Roy, A., Kucukural, A. & Zhang, Y. I-TASSER: a unified ...
Table 6.Sulfur Compounds Contents (mg/100g) of Leafy Vegetable Products SampleSulfur CompoundsReference Broccoli (Brassica oleracea)Glucoiberin (17.1); progoitrin (3.33); sinigrin (1.40); glucoraphanin (29.4); gluconapin (2.87); glucoalyssin (3.86); glucoibervirin (0.20); gluconastrurtin (4....
Change in or- ganosulfur compounds in onion (Allium cepa L.) during heat treatment. Food Science and Biotechnology 25: 115-119.Kim, S., Lee, S., Shin, D., Yoo, M., 2016a. Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment. Food Sci. Biotechnol. 25,...
In subject area: Agricultural and Biological Sciences OSCs are compounds that contain sulfur atoms bound to a cyanate group or a carbon atom in a cyclic or non-cyclic configuration (Deng et al., 2015). From: Journal of Food Composition and Analysis, 2017 ...
[35,58]; however, the extraction of bioactive compounds from by-products from the food industry or second-class plant material, such as grape cane waste [63] and pepper leaves [56], through clean extraction methodologies has become an innovative strategy that contributes to the revaluation of ...
atleast33differentorganosulfurcompounds(Stajneretal.,2006; Ngoetal.,2007). Garlicclovecontainsasurprisinglylargeamountofalliinase (10mg/gfreshweight),alliinaseinthebundlesheathcellsand alliininthestoragecellsareseparated,andonlytheyencounter eachotheroncegarlicisdamaged,thengeneratechemicalreaction andconvertalliini...
Glucosinolates are compounds commonly found in plants of the Brassicaceae family. Many common edible plants, such as broccoli, cabbage, cauliflower, mustard, and horseradish, are members of the Brassicaceae family, and the strong flavors of these plants
The present invention provides substituted di-, tri-, tetra- and penta-sulfide compounds and compositions, and methods of using the same for the treatment and/or prevention of a cel
Garlic ( Allium sativum) and onion ( Allium cepa) are being used in the food industry as flavoring but also for their antimicrobial activities. These activities are mainly derived from the organosulfur compounds (OSCs). Propyl propane thiosulfinate (PTS) is an OSC with potential use in the ...