AI Article Synopsis
- The study shows that the isothiocyanates sulforaphane (SFN) and erucin (ERN) prevent lipid autoxidation at high temperatures (specifically at 140 °C) but not at lower temperatures (below 100 °C).
- The inhibition is linked to the thermal breakdown of SFN and ERN into sulfenic acids and methylsulfinyl radicals, which can effectively capture lipidperoxyl radicals.
- These findings provide new insights into how cooking or thermal processing affects vegetables that contain these beneficial compounds.
Article Abstract
In this communication we demonstrate that two natural isothiocyanates, sulforaphane (SFN) and erucin (ERN), inhibit autoxidation of lipids at 140 °C but not below 100 °C. This effect is due to thermal decomposition of ERN and SFN to sulfenic acids and methylsulfinyl radicals, species able to trap lipidperoxyl radicals. Our observations shed new light on thermal processing of vegetables containing these two isothiocyanates.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694611 | PMC |
| http://dx.doi.org/10.3390/antiox9111090 | DOI Listing |
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