Identification of S-1-propenyl-L-cysteine as the catalytic product of AfGGT1 and a key intermediate in isoalliin biosynthesis in Allium fistulosum. L [PDF]
Food Chemistry: Molecular SciencesOur findings reveal that pyruvic acid content is generally higher in Allium fistulosum than in A. cepa. In A. fistulosum, the bulbs contain more pyruvic acid than the leaves, while in A.
Mingzhao Zhu +5 more
doaj +4 more sources
Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans [PDF]
Antioxidants, 2023 The consumption of black garlic has been related to a decreased risk of many human diseases due to the presence of phytochemicals such as organosulfur compounds (OSCs).
Alicia Moreno-Ortega +4 more
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1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage [PDF]
Foods, 2021 The quality, antioxidant capacities, and organosulfur profile of chives (Allium schoenoprasum L.) treated with 1-methylcyclopropene (1-MCP) during storage were investigated in this study.
Xiaomei Dai +3 more
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Understanding the defense mechanism of Allium plants through the onion isoallicin-omics study [PDF]
Frontiers in Plant ScienceOnion (Allium cepa L.) is an important seasoning vegetable worldwide. It belongs to the Allium genus, which produces distinctive flavor compounds, allicin/isoallicin.
Heejung Cho +9 more
doaj +2 more sources
Preparation of (+)-trans-isoalliin and its isomers by chemical synthesis and RP-HPLC resolution. [PDF]
J Biomol Tech, 2014 Naturally occurring (+)-trans-isoalliin, (R(C)R(S))-(+)-trans-S-1-propenyl-L-cysteine sulfoxide, is a major cysteine sulfoxide in onion. The importance of producing it synthetically to support further research is very well recognized. The (+)-trans-isoalliin is prepared by chemical synthesis and reversed-phase (RP)-HPLC. First, S-2-propenyl-L-cysteine (
Jayathilaka L +4 more
europepmc +4 more sources
A Palladium‐Catalyzed Synthesis of Isoalliin, the Main Cysteine Sulfoxide in Onions (Allium cepa).
ChemInform, 2007 AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract, please click on HTML or PDF.
Jan C. Namyslo, Claudia Stanitzek
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Facile Synthesis of trans-S-1-Propenyl-L-Cysteine Sulfoxide (Isoalliin) in Onions (Allium cepa) [PDF]
Bulletin of the Korean Chemical Society, 2011 Scheme 1 Allium species such as onions (Allium cepa) and garlic (Allium sativum) contain a variety of sulfur compounds which exhibit significant biological activities including anticarcinogenic, antitumorigenic, antimutagenic, antimicrobial, immunomodulatory, cardiovascular-protective, and antioxidant effects.
Sang-Ku Lee +3 more
openaire +1 more source
Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes
Czech Journal of Food Sciences, 2011 The contents of three S-alk(en)ylcysteine sulfoxides (alliin, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, two semi bolters, and two scape absent morphotypes ...
Jana Horníčková +5 more
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Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes
Czech Journal of Food Sciences, 2010 The contents of major S-alk(en)ylcysteine sulfoxides (namely alliin, methiin and isoalliin) were determined in a set of 58 various garlic genotypes (22 flowering plant morphotypes, 14 semi bolting plants and 22 scape absent morphotype plants ...
Jana Horníčková +5 more
doaj +1 more source
Allium discoloration: the nature of onion pinking and garlic greening
Czech Journal of Food Sciences, 2004 Precursors involved in the formation of pink and green-blue pigments during onion and garlic processing, respectively, have been studied. It has been confirmed that the formation of both pigments is of a very similar nature, with (E)-S-(1-propenyl ...
R. Kubec +3 more
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