The Volatile Flavor Substances of Celery

Gold, Harvey J.; Wilson, Charles W.

doi:10.1111/j.1365-2621.1963.tb00231.x

Cited by 53 publications

(24 citation statements)

References 11 publications

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“…Six major compounds viz.,piperitone, eugenol, bpinene, terpinolene 3-carene, myrcene and menthone have been reported in steam distilled celery seed oil (Guenther, 1990). Distillation of fresh celery juice and identification of flavour compounds such as phthalides and hydro phthalides have been reported (Gold & Wilson, 1963). Myrcene, Limonene, butyl phthalide, pentyl benzene and b-carryophyllene have been reported in the oil of a selected Indian variety of celery seed.…”

Section: Introductionmentioning

confidence: 98%

Evaluation of size reduction on the yield and quality of celery seed oil

Sowbhagya

Sampathu

Krishnamurthy

2007

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 98%

Evaluation of size reduction on the yield and quality of celery seed oil

Sowbhagya

Sampathu

Krishnamurthy

2007

Journal of Food Engineering

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“…REPORTS have been published of flavor studies o n a number of vegetables, including snap beans (Stevens et al, 1968), peas (Bengtsson and Bosund, 1 9 6 4 ;Anonymous, 1971), potatoes (Self, 1967), onions and o t h e r members of t h e genus Allium (Carson, 1967), celery (Gold and Wilson, 1963), cucumbers (Forss et al, 1962;Fleming et al, 1968), bell peppers (Buttery et al, 1969), carrots (Buttery et al, 1968;Heatherbell and Wrolstad, 1 9 7 1 ;Heatherbell et al, 1971), cabbage (Bailey et al, 1961), tomatoes (Spencer and Stanley, 1 9 5 4 ;Miers, 1966;Nelson and Hoff, 1 9 6 9 ; Kazeniac and Hall, 1970), and others (Self et al, 1963;Stevens, 1970;Johnson et al, 1971a, b). Stevens ( 1 9 7 0 ) and Johnson e t al.…”

Section: Introductionmentioning

confidence: 99%

Sweet Corn Aroma, Chemical Components and Relative Importance in the Overall Flavor Response

Flora

Wiley

1974

Journal of Food Science

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S Dimethyl sulfide (DMS) was the most abundant aroma volatile in cooked sweet corn head‐space, followed by ethanol, acetaldehyde, hydrogen sulfide (H2S), ethanethiol, methanethiol and another unidentified compound unique to processed corn. Based on sensory monitoring of GC column effluents, DMS was determined as the primary factor in cooked corn aroma along with H2S, methanethiol and, to a lesser degree, ethanethiol. Also detected in the effluents, but probably of lesser importance, were acetaldehyde, ethanol, and a “grainy” smelling compound in processed corn. When panelists were asked to score corn of widely varying characteristics for aroma, sweetness, texture and overall flavor, it was found that aroma contributed 15% to the flavor response while sweetness and texture contributed 55% and 30%, respectively.

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“…SN is one of the major flavor compounds from celery seed oil (30). Our study demonstrates that SN suppresses human tumor cell viability through the induction of autophagy.…”

Section: Discussionmentioning

confidence: 53%

“…Phthalide structures contain a lactone core with a variety of complex chemical compound substituents typically found in herbs or vegetables, such as celery, Dong quai (Angelica sinensis) and Chuanxiong (Rhizoma Chuanxiong) (37,38). SN has a similar chemical structure to butylphthalide (3-n-butylphthalide) in celery seed oil, and both compounds are primarily responsible for the aroma and taste of celery (30). Previous studies demonstrate that Angelica sinensis phthalides, including n-butylidenephthalide, senkyunolide A and z-ligustilide, significantly inhibit cell proliferation of human colon cancer HT-29 cells (39).…”

Section: Discussionmentioning

confidence: 99%

Sedanolide induces autophagy through the PI3K, p53 and NF-κB signaling pathways in human liver cancer cells

Hsieh

Chen

Wang

et al. 2015

International Journal of Oncology

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Abstract. Sedanolide (SN), a phthalide-like compound from celery seed oil, possesses antioxidant effects. However, the effect of SN on cell death in human liver cancer cells has yet to be determined. In this study, cell viability determination, monodansylcadaverine (MDC) fluorescent staining and immunoblot analysis were performed to determine autophagy induction and autophagy-induced protein expression changes via molecular examination after human liver cancer (J5) cells were treated with SN. Our studies demonstrate that SN suppressed J5 cell viability by inducing autophagy. Phosphoinositide 3-kinase (PI3K)-I, mammalian target of rapamycin (mTOR) and Akt protein levels decreased, whereas PI3K-III, LC3-II and Beclin-1 protein levels increased following SN treatment in J5 cells. In addition, SN treatment upregulated nuclear p53 and damage-regulated autophagy modulator (DRAM) and downregulated cytosolic p53 and Tp53-induced glycolysis and apoptosis regulator (TIGAR) expression in J5 cells. Furthermore, the cytosolic phosphorylation of inhibitor of kappa B (IκB) and nuclear p65 and the DNA-binding activity of NF-κB increased after SN treatment.These results suggest that SN induces J5 cell autophagy by regulating PI3K, p53 and NF-κB autophagy-associated signaling pathways in J5 cells. IntroductionHuman hepatocellular carcinoma (HCC) is one of the most common malignant tumors and a significant cause of mortality in several regions of Africa and Asia (1,2). Triggering cancer cell death to reduce cancer cell number and inhibiting cancer cell proliferation by phytochemicals or chemotherapeutic agents represent some of the most effective current anticancer strategies (3). Cell death can occur through one of three pathways: necrosis, apoptosis or autophagy (4).Autophagy is induced by various physiological conditions, such as mitochondrial damage, protein aggregation, pathogen infection and nutrient starvation (5,6). Autophagy is a multi-step cellular pathophysiological program, including initiation (pre-autophagosome formation), autophagosome formation, maturation and degradation (7). In these steps, phosphoinositide 3-kinases (PI3Ks) play key regulatory roles in many cellular processes, including cell survival, proliferation and differentiation (8-10). Both class I PI3K (PI3K-I)/Akt/ mammalian target of rapamycin (mTOR) and Beclin-1/class III PI3K (PI3K-III)/LC3-II signaling pathways are involved in pre-autophagosome formation (11-14). Cytosolic and nuclear p53, damage-regulated autophagy modulator (DRAM) and the p53-induced glycolysis and apoptosis regulator (TIGAR) are involved in autophagosome formation (15). In addition, p53 initiates a cascade of starvation signals and triggers a starvation-like response by inhibiting mTOR (16). Furthermore, p53 activates both the DRAM and PI3K-III pathways upon autophagosome formation (15). Phytochemicals or chemical agents that regulate p53-and PI3K-mediated autophagy induction could serve as a potential starting point for novel methods of cancer prevention and treatment.The transc...

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The Volatile Flavor Substances of Celery

Cited by 53 publications

References 11 publications

Evaluation of size reduction on the yield and quality of celery seed oil

Evaluation of size reduction on the yield and quality of celery seed oil

Sweet Corn Aroma, Chemical Components and Relative Importance in the Overall Flavor Response

Sedanolide induces autophagy through the PI3K, p53 and NF-κB signaling pathways in human liver cancer cells

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