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|Title:||ORGANOSULFIDES FROM DIETARY SOURCES: CHARACTERIZATION, ISOLATION AND H2S-RELEASING ACTIVITY||Authors:||RESTITUTO T. TOCMO||Keywords:||hydrogen sulfide, organosulfur compounds, hydrogen sulfide-releasing activity, diallyl trisulfide||Issue Date:||11-Aug-2016||Citation:||RESTITUTO T. TOCMO (2016-08-11). ORGANOSULFIDES FROM DIETARY SOURCES: CHARACTERIZATION, ISOLATION AND H2S-RELEASING ACTIVITY. ScholarBank@NUS Repository.||Abstract:||Hydrogen sulfide (H2S) is the most recent biological gasotransmitter that has been shown to exert regulatory roles in several intracellular signaling processes. H2S-releasing compounds (also known as H2S donors) have been widely used not only as a research tool to understand physiological and pharmacological functions of H2S but also as therapeutic agents. In this thesis, we explored potential dietary sources of H2S donors and studied the effect of processing conditions and methods of oil isolation on their organosulfide profiles and their H2S-releasing activity. Results showed that garlic (Allium sativum), garlic scapes, shallots (Allium cepa L. var Aggregatum Group), and stinky beans (Parkia speciosa) contain a diverse pool of linear and cyclic organosulfides with distinct structural features. Methods of oil isolation, processing conditions and cooking greatly alter their organosulfide profiles. A cell-based H2S-releasing assay revealed that dietary organosulfides could be biotransformed to release H2S. Results of this study provide important insights on the potential health-beneficial effects of organosulfides in vegetables through their H2S-releasing potentials, which are greatly impacted by processing conditions.||URI:||http://scholarbank.nus.edu.sg/handle/10635/135195|
|Appears in Collections:||Ph.D Theses (Open)|
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