Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables

Liang, Dong; Wang, Chenhui; Tocmo, Restituto; Wu, Haixia; Deng, Lih‐Wen; Huang, Dejian

doi:10.1016/j.jff.2015.02.007

Cited by 40 publications

(33 citation statements)

References 39 publications

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“…These compounds can occur upon cooking processes, distillation, storage of garlic or in aged garlic extracts (Kamel & Saleh, 2000;Kim, Wu, Kobayashi, Kubota, & Okumura, 1995;Weinberg, Manier, Richardson, & Haibach, 1993;Yu, Lin, & Ho, 1994;Yu, Wu, & Ho, 1993) leading to different OSCs profiles. Sensory as well as biological or functional characteristics have been determined for OSCs in each garlic preparations (Amagase, Petesch, Matsuura, Kasuga, & Itakura, 2001;Fujisawa et al, 2008;Liang et al, 2015). Moreover, it has been reported that cooking processes induce changes in the chemical composition, which influence the concentration and bioavailability of bioactive compounds in vegetables (Jiménez-Monreal, García-Diz, Martínez-Tomé, Mariscal, & Murcia, 2009).…”

Section: Introductionmentioning

confidence: 99%

Home-cooked garlic remains a healthy food

Locatelli

Altamirano

González

et al. 2015

Journal of Functional Foods

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Section: Introductionmentioning

confidence: 99%

Home-cooked garlic remains a healthy food

Locatelli

Altamirano

González

et al. 2015

Journal of Functional Foods

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“…4. Detailed description of the in vitro H 2 S assay is presented in the research article [1] and in our previous published articles [2], [3].…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic

Tocmo

Liang

et al. 2017

Data in Brief

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This article contains experimental data on the identification and quantification of the organosulfides on boiled garlic extracts. Data included are related to the research article “Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic” (R. Tocmo, Y. Wu, D. Liang, V. Fogliano, D. Huang, 2016) [1]. Characterization was carried out by GC–MS and HPLC. Dose-response curves obtained from the cell-based H2S-releasing capacity assay of allicin transformation products, namely vinyl dithiins and ajoene are also included. DATS-E values were calculated from these dose-response curves to quantify the contribution of the individual polysulfides to the H2S-releasing capacity of boiled extracts.

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“…A cell-based assay, using human breast cancer cells, MCF-7, was carried out according to the conditions previously reported (Liang et al, 2015). H2S probe BCu was synthesized as previously reported (Wu et al, 2014).…”

Section: H2s-releasing Capacity Measurementmentioning

confidence: 99%

“…We used the concept of DATS-E as previously introduced to measure the H2S-releasing capacity of the oils (Liang et al, 2015). The use of DATS as a reference standard is reasonable since DATS is known as an H2S donor (Benavides et al, 2007).…”

Section: H2s-releasing Capacitymentioning

confidence: 99%

“…Our group has recently developed a method of measuring H2S-releasing activity of oils from organosulphide-rich foods using a fluorescent probe that captures H2S, resulting in a fluorescence enhancement (Liang et al, 2015). We used this method in the present study to measure the H2S-releasing capacity of organosulphide-rich oil obtained from garlic scape.…”

Section: Introductionmentioning

confidence: 99%

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