Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic

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• 作者：Restituto Tocmo^a ; Yuchen Wu^b ; Dong Liang^a ; Vincenzo Fogliano^b ; Dejian Huang^a ; ^c ; ^{chmhdj@nus.edu.sg}
• 关键词：Garlic ; Hydrogen sulfide-releasing capacity ; Boiling ; Diallyl trisulfide
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1867-1873
• 全文大小：927 K
• 卷排序：221

文摘

Allyl polysulfide concentrations increased in moderately boiled (6–10 min) garlic. Enhancement in H2S-releasing activity parallels the increase in allyl polysulfides. Major allicin transformation products were tested for their H2S-releasing activity in vitro.