Synthesis and characterization of novel sulfur-containing 2-(1H-pyrrolyl) carboxylic acids and their effects on garlic greening

@article{Yang2010SynthesisAC,
  title={Synthesis and characterization of novel sulfur-containing 2-(1H-pyrrolyl) carboxylic acids and their effects on garlic greening},
  author={Haixia Yang and Jian Zhang and Yufei Bai and Na Han and Guanghua Zhao},
  journal={European Food Research and Technology},
  year={2010},
  volume={231},
  pages={555-561}
}
It has been established that protein amino acids are involved in garlic greening by reacting with thiosulfinates to form pigment precursors (PP), a class of 2-(1H-pyrrolyl) carboxylic acids. This opens an interesting question of whether specific sulfur-containing non-protein amino acids naturally occurring in garlic such as derivates of cysteine and their corresponding sulfoxides also play a role in garlic greening through the same way. To answer this question, four new sulfur-containing model… CONTINUE READING

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