• Corpus ID: 12981928

Allium Thiosulfinates: Chemistry, Biological Properties and their Potential Utilization in Food Preservation

@inproceedings{Benkeblia2007AlliumTC,
  title={Allium Thiosulfinates: Chemistry, Biological Properties and their Potential Utilization in Food Preservation},
  author={Noureddine Benkeblia and Virginia Lanzotti},
  year={2007}
}
Onion (Allium cepa L.), garlic (Allium sativum L.) and other edible Allium are among the oldest cultivated plants, and are used for multiple purposes. They are a rich source of several phytonutrients, and recognized to have significant and wide biological activities. These biological activities are related to the thiosulfinates, volatile sulfur compounds which are responsible for the pungency of these vegetables. The thiosulfinates or alkane(ene) thial-S-oxide are formed by the action of the… 

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