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Issue title: The Proceedings of the 3rd International Conference on Food Factors (ICoFF 03)
Article type: Research Article
Authors: Nishimura, Hiroyuki | Higuchi, Ohki | Tateshita, Koutaro
Affiliations: Department of Bioscience and Technology, School of Engineering, Hokkaido Tokai University, Sapporo 005-8601, Japan
Note: [] Address for correspondence: Hiroyuki Nishimura, Department of Bioscience and Technology, School of Engineering, Hokkaido Tokai University, Sapporo 005-8601, Japan. Tel.: +81 11 571 5111; Fax: +81 11 571 7879; E-mail: nishimurs@ db.htokai.ac.jp
Abstract: Sulfur-containing compounds contributing to health promotion in Allium species are produced via enzymic and thermochemical reactions. Sulfur-containing amino acids and volatile organosulfur compounds were prepared for an antioxidative assay. The inhibitory activity of S-alk(en)yl-L-cysteines and their sulfoxides, volatile alk(en)yl disulfides and trisulfides, and vinyldithiins in Allium species against lipid hydroperoxide (LOOH) formation in human low-density lipoprotein (LDL) was examined. It was elucidated that the alk(en)yl substituents (methyl, propyl, and allyl) and the number of sulfur atoms in the compounds were important for the antioxidative activity. 3,4-Dihydro-3-vinyl-1,2-dithiin, which is produced by a thermochemical reaction of allyl 2-propenethiosulfinate, exhibited the highest antioxidative activity of human LDL among sulfur-containing compounds.
Keywords: Allium species, sulfur-containing compounds, antioxidative activity, life-style-related diseases, low-density lipoprotein
Journal: BioFactors, vol. 21, no. 1-4, pp. 277-280, 2004
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