Literature DB >> 11958636

In vitro stability and chemical reactivity of thiosulfinates.

Cunxi Shen1, Hang Xiao, Kirk L Parkin.   

Abstract

A model reaction system was used to generate pure thiosulfinates (3) from S-alk(en)yl-L-cysteine sulfoxides (1) to facilitate studies on the intrinsic pH and thermal sensitivities of individual thiosulfinate species. Thiosulfinate decay could be characterized as first-order processes over the pH range of 1.2-9.0 and at 20-80 degrees C. The stability of thiosulfinates was greatest at pH 4.5-5.5, followed by pH 1.2, pH 6.5-7.5, and pH 8.0-9.0. Thiosulfinates with longer and saturated alk(en)yl groups were generally more stable than those with shorter and unsaturated alk(en)yl groups. Thiosulfinates underwent thioalkyl-exchange reactions at pH 8-9 without loss of total thiosulfinate levels within 60-90 min at 20 degrees C.

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Year:  2002        PMID: 11958636     DOI: 10.1021/jf011013e

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  6 in total

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Journal:  J Biol Chem       Date:  2008-06-30       Impact factor: 5.157

Review 4.  Chemical and biochemical mechanisms underlying the cardioprotective roles of dietary organopolysulfides.

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Journal:  Front Nutr       Date:  2015-02-02

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6.  Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion.

Authors:  Alicia Moreno-Ortega; José Luis Ordóñez; Rafael Moreno-Rojas; José Manuel Moreno-Rojas; Gema Pereira-Caro
Journal:  Foods       Date:  2021-02-04
  6 in total

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