Apoptotic Activities of Mediterranean Plant Species

Rı́os, José-Luis

doi:10.1016/b978-0-12-407849-9.00054-3

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Thiosulfinates1

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2022

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Cited by 2 publications

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“…Classified as antioxidants, these compounds inhibit ROS and break "off" a chain of reactions including mitochondrial membrane depolarization, cytochrome c release, and caspase-3-activation. These species also demonstrate antibacterial, antifungal, antithrombic, and cholesterol-lowering properties (Ríos, 2015). Natural, therapeutic antioxidants are considered attractive candidates for the advancement of inhibitors of ACR formation during food processing.…”

Section: Thiosulfinatesmentioning

confidence: 99%

Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

Augustine

Bent

2022

Front. Food. Sci. Technol.

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The Maillard reaction not only results in the formation of flavor compounds, but also harmful by-products, including the infamous toxicant acrylamide. Dietary acrylamide cannot be eliminated, but its levels in foods can be minimized. This review discusses the mechanisms of inhibition, effectiveness under varied conditions, and limitations of the sulfur-containing compounds: thiols, sulfites, thioethers, and thiosulfinates. These compounds have proven to be effective inhibitors of acrylamide formation. Among these compounds, the thiols are deemed the most effective. However, such success is masked by their negative effects on food taste and odor.

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Section: Thiosulfinatesmentioning

confidence: 99%