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

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...

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Detalles Bibliográficos
Autores principales: Cedrowski, Jakub, Dąbrowa, Kajetan, Krogul-Sobczak, Agnieszka, Litwinienko, Grzegorz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694611/
https://www.ncbi.nlm.nih.gov/pubmed/33171969
http://dx.doi.org/10.3390/antiox9111090

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694611/
https://www.ncbi.nlm.nih.gov/pubmed/33171969
http://dx.doi.org/10.3390/antiox9111090

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