Affiliations: Department of Bioscience and Technology, School of
Engineering, Hokkaido Tokai University, Sapporo 005-8601, Japan | Faculty of Agricultural Technology, Bogor Agricultural
University, P.O. Box 122, Bogor, Indonesia | Department of Agricultural and Biological Chemistry,
College of Biosource Sciences, Nihon University, Tokyo 154-8513, Japan
Note: [] a
Abstract: Sulfur compounds contributed to the health promotion in {\it Allium}
species are produced via enzymic and thermal reactions. Potent antithrombotic
agents which have been identified as allyl trisulfides, dithiins, and ajoene in
garlic ({\it A. sativum}) and caucas ({\it A. victorialis}) are
thermochemically transformed from allicin (allyl 2-propenethiosulfinate). The
leaves and stems of Japanese domestic {\it Allium} plant, {\it A. victorialis}
L. which is widely distributed in the northern part of Japan, under the name
``Gyoja-ninniku'' is a nutritious vegetable. The significant flavor compounds
of caucas are methyl allyl disulfide (Chinese chive odor), diallyl disulfide
(garlic-like odor), and dimethyl disulfide and methyl allyl trisulfide
(pickles-like odor) among more than 85 peaks on the gas chromatogram.
2-Vinyl-4H-1,3-dithiin and 3,4-dihydro-3-vinyl-1,2-dithiin
as platelet aggregation inhibitors were found eliminated in dichloromethane
extract of caucas. The significant health promoting factors, allyl trisulfides
and dithiins were relatively increased when caucas was cooked on a frying
pan.
