Sulfuric Odor Precursor <i>S</i>-Allyl-<span style="font-variant: small-caps">l</span>-Cysteine Sulfoxide in Garlic Induces Detoxifying Enzymes and Prevents Hepatic Injury

• Main Authors: Yusuke Yamaguchi (Author), Ryosuke Honma (Author), Tomoaki Yazaki (Author), Takeshi Shibuya (Author), Tomoya Sakaguchi (Author), Harumi Uto-Kondo (Author), Hitomi Kumagai (Author)
• Format: Book
• Published: MDPI AG, 2019-09-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

<i>S</i>-Allyl-<span style="font-variant: small-caps;">l</span>-cysteine sulfoxide (ACSO) is a precursor of garlic-odor compounds like diallyl disulfide (DADS) and diallyl trisulfide (DATS) known as bioactive components. ACSO has suitable properties as a food materi...