A Lesson Learnt from Food Chemistry-Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane

• 主要な著者: Jakub Cedrowski (著者), Kajetan Dąbrowa (著者), Agnieszka Krogul-Sobczak (著者), Grzegorz Litwinienko (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2020-11-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

In this communication we demonstrate that two natural isothiocyanates, sulforaphane (SFN) and erucin (ERN), inhibit autoxidation of lipids at 140 °C but not below 100 °C. This effect is due to thermal decomposition of ERN and SFN to sulfenic acids and methylsulfinyl radicals, species able to trap li...