Secondary plant metabolites as functional constituents of foods;Sekundäre inhaltsstoffe als funktioneile bestandteile pflanzlicher lebensmittel

Deutsche Lebensmittel-Rundschau

Volumn 99, Issue 7, 2003, Pages 259-270+III

  Kroll, Jürgen ^a   Rohn, Sascha ^a   Rawel, Harshadral ^a  

^a UNIVERSITY OF POTSDAM   (Germany)

Author keywords

Alkaloide; Aufnahme; Chemische und physiologiiche eignenschafaen; Cyanogene Glycoside; Glucosinolate; Mineralstoffbinder; Pflanzenphenole; Schwefelhaltige Verbindungen in Knoblauch; Sekund re Pflanzeninhaltsstoffe (SPS); Struktur; Terpene; Vorkommen

Indexed keywords

FOOD PRODUCTS; METABOLISM; NUTRITION; PLANTS (BOTANY); STRUCTURE (COMPOSITION); SYNTHESIS (CHEMICAL);

SECONDARY PLANT METABOLITES (SPM);

METABOLITES;

ALLIUM SATIVUM;

EID: 0043245209     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (111)

1. Arai, Y., S. Watanabe, M. Kimira, K. Shimoi, R. Mochizuki, and N. Kinae: Dietary intakes of flavonols, flavones and isoflavones by Japanese women and the inverse correlation between quercetin intake and plasma LDL cholesterol concentration. J. Nutr. 130 (9), 2243-2250 (2000).
2. Hertog, M. G., P. C. Hollman, M. B. Katan, and D. Kromhout. Intake of potentially anticarcinogenic flavonolds and their determinants in adults in The Netherlands. Nutr. Cancer 20 (1), 21-29 (1993).
3. Clifford, M. N.: Chlorogenic adds and other cinnamates - nature, occurrence and dietary burden. J. Sci. Food Agric. 79 (3), 362-372 (1999).
4. Kühnau, J.: The Flavonoids. A class of semi-essential food components: their role in human nutrition. World Rev. Nutr. Diet, 24, 117-191 (1976).
5. Robards, K., P. D. Prenzler, G. Tucker, P. Swatsitang, and W. Glover. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 66 (4), 401-436 (1999).
6. Hertog, M. G., P. M. Sweetnam, A. M. Fehily, P. C. Elwood, and D. Kromhout. Antioxidant flavonols and ischemic heart disease in a Welsh population of men: the Caerphilly Study. Am. J. Clin. Nutr. 65 (5), 1489-1494 (1997).
7. Meyer, A. S., M. Heinonen, and E. N. Frankel: Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic add on human LDL oxidation. Food Chem. 61 (1/2), 71-75 (1998).
8. Miura, Y., T. Chiba, I. Tomita, H. Koizumi, S. Miura, K. Umegaki, Y. Hara, M. Ikeda, and T. Tomita: Tea catechins prevent the development of atherosclerosis in apoprotein E-deficient mice. J. Nutr. 131 (1), 27-32 (2001).
9. Yoshida, H., T. Ishikawa, H. Hosoai, M. Suzukawa, M. Ayaori, T. Hisada, S. Sawada, A. Yonemura, K. Higashi, T. Ito, K. Nakajima, T. Yamashita, K. Tomiyasu, M. Nishiwaki, F. Ohsuzu, and H. Nakamura: Inhibitory effect of tea flavonoids on the ability of cells to oxidize low density lipoprotein. Biochem. Pharmacol. 58 (11), 1695-1703 (1999).
10. Vinson, J. A., J. Jinhee, Y. A. Dabbagh, M. M. Serry, and C. Songhual: Plant polyphanols exhibit lipoprotein-bound antioxidant activity using an in vitro oxidation model for heart disease. J. Agric. Food Chem. 43 (11), 2798-2799 (1995).
11. Ader, P., A. Wessmann, and S. Wolffram: Bioavailability and metabolism of the flavonol quercetin in the pig. Free Radic. Biol. Med. 28 (7), 1056-1067 (2000).
12. Böhm, H., H. Boeing, J. Hempel, B. Raab, and A. Kroke: Flavonols, flavone and anthocyanins as natural antioxidants of food and their possible role in the prevention of chronic diseases. Z. Ernahrungswiss. 37 (2), 147-163 (1998).
13. Cassidy, A., B. Hanley, and R. M. Lamuela-Raventos: Isoflavones, lignans and stilbenes - origins, metabolism and potential importance to human health. J. Sci. Food Agric. 80 (7), 1044-1062 (2000).
14. Clifford, M. N., and A. Scalbert: Ellagitannins - nature, occurrence and dietary burden. J. Sci. Food Agric. 80 (7), 1118-1125 (2000).
15. Cook, N. C., and S. Samman: Flavonoids - Chemistry, metabolism, cardioprotective effects, and dietary sources. J. Nutr. Biochem. 7 (2), 66-76 (1996).
16. Hollman, P. C. H., and I. C. W. Arts: Flavonols, flavones and flavanols - nature, occurrence and dietary burden. J. Sci. Food Agric. 80 (7), 1081-1093 (2000).
17. Mazur, W. M., J. A. Duke, K. Wahala, S. Rasku, and H. Adlercreutz: Isoflavonoids and Lignans in Legumes: Nutritional and Health Aspects in Humans. J. Nutr. Biochem. 9 (4), 193-200(1998).
18. Ren, M. Q., G. Kuhn, J. Wegner, and J. Chen: Isoflavones, substances with multi-biological and clinical properties. Eur. J. Nutr. 40, 135-146 (2001).
19. Rice-Evans, C. A., N. J. Miller, and G. Paganga: Structure-antioxidant activity relationships of flavonoids and phenolic adds. Free Radic. Biol. Med. 20 (7), 933-956 (1996).
20. Miean, K. H., and S. Mohamed: Flavonoid (myricetln, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants. J. Agric. Food Chem. 49 (6), 3106-3112 (2001).
21. Wang, H. Z., Y. Zhang, L. P. Xie, X. Y. Yu, and R. Q. Zhang. Effects of genistein and daidzein on the cell growth, cell cycle, and differentiation of human and murine melanoma cells. J. Nutr. Biochem. 13 (7), 421-426 (2002).
22. Lamartiniere, C. A., M. Cotroneo, W. A. Fritz, J. Wang, R. Mentor-Marcel, and A. Elgavish: Genistein chemoprevention: timing and mechanisms of action in murine mammary and prostate. J. Nutr. 132 (3), 552S-558S (2002).
23. Baxter, N. J., T. H. Lilley, E. Haslam, and M. P. Williamson: Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation. Biochem. 36 (18), 5566-5577 (1997).
24. Charlton, A. J., N. J. Baxter, M. L. Khan, A. J. Moir, E. Haslam, A. P. Davies, and M. P. Williamson: Polyphenol/Peptide binding and precipitation. J. Agric. Food Chem. 50 (6), 1593-1601 (2002).
25. Friedman, M.: Food browning and its prevention: an overview. J. Agric. Food Chem. 44 (3), 631-653 (1996).
26. Stich, H. F., and M. P. Rosin: Naturally occurring phenolics as antimutagenic and anticarcinogenic agents, in: Advances in Experimental Medicine and Biology, Vol. 177 - Nutritional and Toxicological Aspects of Food Safety, Friedman, M. (ad.) Plenum, New York. p. 1-29 (1984).
27. Brown, J. P.: A review of the genetic effects of naturally occurring flavonoids, anthraquinones and related compounds. Mutat Res 75 (3), 243-77 (1980).
28. Manthey, J. A., and N. Guthrie: Antiproliferative activities of citrus flavonoids against six human cancer cell lines. J. Agric. Food Chem. 50 (21), 5837-43(2002).
29. Arjmandi, B. H., and B. J. Smith: Soy isoflavones' osteoprotective role in postmenopausal women: mechanism of action. J. Nutr. Biochem. 13 (3), 130-137 (2002).
30. Setchell, K. D.: Phytoestrogens: the biochemistry, physiology, and implications for human health of soy isoflavones. Am. J. Clin. Nutr. 68 (6 Suppl), 1333S-1346S (1998).
31. Song, T. T., S. Hendrich, and P. A. Murphy. Estrogenic activity of glycitein, a soy isoflavone. J. Agric. Food Chem. 47 (4), 1607-1610 (1999).
32. Middleton, E., Jr., and C. Kandaswami: Effects of flavonoids on immune and inflammatory cell functions. Biochem. Pharmacol. 43 (6), 1167-1179 (1992).
33. Noguchi, Y., K. Fukuda, A. Matsushima, D. Haishi, M. Hiroto, Y. Kodara, H. Nishimura, and Y. Inada: Inhibition of Df-protease associated with allergic diseases by polyphenol. J. Agric. Food Chem. 47 (8), 2969-2972 (1999).
34. Hodek, P., P. Trefil, and M. Stiborova: Flavonoids-potent and versatile biologically active compounds interacting with cytochromes P450. Chem. Biol. Interact. 139 (1), 1-21 (2002).
35. Gryglewski, R. J., R. Korbut, J. Robak, and J. Swiss: On the mechanism of antithrombotic action of flavonoids. Biochem. Pharmacol. 36 (3), 317-322 (1987).
36. Huber, W. W., L. P. McDaniel, K. R. Kaderlik, C. H. Teitel, N. P. Lang, and F. F. Kadlubar. Chemoprotection against the formation of colon DNA adducts from the food-borne carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhlP) in the rat. Mutat. Res. 376 (1-2), 115-122 (1997).
37. Brown, J. P., and P. S. Dietrich: Mutagenicity of plant flavonols in the Salmonella/mammalian microsome test: activation of flavonol glycosides by mixed glycosidases from rat cecal bacteria and other sources. Mutat. Res. 66 (3), 223-240 (1979).
38. MacGregor, J. T., and L. Jurd: Mutagenicity of plant flavonoids: structural requirements for mutagenic activity in Salmonella typhimurium. Mutat. Res. 54 (3), 297-309 (1978).
39. Vrijsen, R., Y. Michotte, and A. Boeye: Metabolic activation of quercetin mutagenicity. Mutat. Res. 232 (2), 243-248 (1990).
40. 2+-induced low density lipoprotein oxidation. FEBS Lett. 405 (2), 186-190 (1997).
41. Metodiewa, D., A. K. Jaiswal, N. Cenas, E. Dickancaite, and J. Segura-Aguilar. Quercetin may act as a cytotoxic prooxidant after its metabolic activation to semiquinone and quinoidal product. Free Radic. Biol. Med. 26 (1/2), 107-116 (1999).
42. Rueff, J., A. Laires, J. Gaspar, H. Borba, and A. Rodrigues: Oxygen species and the genotoxicity of quercetin. Mutat. Res. 265 (1), 75-81 (1992).
43. Rhodes, M. J. C., and K. R. Price: Analytical problems in the study of flavonoid compounds in onions. Food Chem. 57 (1), 113-117 (1996).
44. Kroll, J., H. M. Rawel, and N. Seidelmann: Physicochemical properties and susceptibility to proteolytic digestion of myoglobin-phenol derivatives. J. Agric. Food Chem. 48 (5), 1580-1587 (2000).
45. Rawel, H., J. Kroll, and B. Riese: Reactions of Chlorogenic Add with Lysozyme: Physicochemical Characterization and Proteolytic Digestion of the Derivatives. J. Food Sci. 65 (6), 1091-1098 (2000).
46. Kroll, J., H. M. Rawel, S. Rohn, and D. Czajka: Interactions of glycinin with plant phenols - influence on chemical properties and proteolytic degradation of the proteins. Nahrung 45 (6), 388-389 (2001).
47. Kroll, J., and H. Rawel: Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds. J. Food Sol. 66 (1), 48-58 (2001).
48. Rawel, H. M., J. Kroll, and S. Rohn: Reactions of phenolic substances with lysozyme - physicochemical characterisation and proteolytic digestion of the derivatives. Food Chem. 72 (1), 59-71 (2001).
49. Rawel, H. M., J. Kroll, and U. C. Hohl: Model studies on reactions of plant phenols with whey proteins. Nahrung 45 (2), 72-81 (2001).
50. Rohn, S., H. M. Rawel, N. Pietruschinski, and J. Kroll: In vitro inhibition of α-chymotryptic activity by phenolic compounds. J. Sci. Food Agric. 81 (15), 1512-1521 (2001).
51. Rawel, H. M., S. Rohn, H. P. Kruse, and J. Kroll: Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic add. Food Chem. 78 (4), 443-455 (2002).
52. Rawel, H. M., D. Czajka, S. Rohn, and J. Krolt: Interactions of different phenolic acids and flavonoids with soy proteins. Int. J. Biol. Macromol. 30 (3/4), 137-150 (2002).
53. Rohn, S., H. M. Rawel, and J. Kroll: Inhibitory effects of plant phenols on the activity of selected enzymes. J. Agric. Food Chem. 50 (12), 3566-3571 (2002).
54. Daxenbichler, M. E., G. F. Spencer, D. G. Carlson, G. B. Rose, A. M. Brinkler, and R. G. Powell: Glucosinolate composition of seeds from 297 species of wild plants. Phytochem. 30 (8), 2623-2638 (1991).
55. Fenwick, G. R., R. K. Heaney, and W. J. Mullin: Glucosinolates and their breakdown products in food and food plants. Crit. Rev. Plant Sci. 18 (2), 123-201 (1983).
56. Lange, R., R. Baumgras, M. Diedrich, K.-P. Henschel, and M. Kujawa: Glucosinolate in der Ernährung - Pro und Contra einer Natustoffklasse. Teil 1: Ausgangssituation, Problemstellung, Analytik, Verzehr. Ernähr.-Umsch. 39 (6), 252-257 (1992).
57. Mithen, R. F., M. Dekkar, R. Verkerk, S. Rabot, and I. T. Johnson: The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods. J. Sci. Food Agric. 80 (7), 967-984 (2000).
58. Stoewsand, G. S.: Bioactive organosulfur phytochemicals in Brassica oleracea vegetables - a review. Food Chem. Toxicol. 33 (6), 537-543 (1995).
59. Tookey, H. L., C. H. VanEtten, and M. E. Daxenbichler. Glucosinolatas, in: Toxic Constituents of Plant Foodstuffs. Liener, I. E. (ed.), Academic Press, New York. p. 103-142 (1980).
60. Hermann, K.: Constituents of cress and watercress. Industr. Obst Gemueseverwertg. 83 (2), 38-41 (1998).
61. Herrmann, K.: III. Aromastoffe und spezifische schwefel- und/oder stickstoffhaltige Verbindungen. Industr. Obst Gemueseverwertg. 79 (8/9), 278-284 (1994).
62. Mullin, W. J., and M. R. Sahasrabudhe: An estimate of the average daily intake of glucosinolate via cruciferous vegetables. Nutr. Rep. int. 18, 273-276 (1978).
63. Sonas, K., R. K. Heany, and G. R. Fenwick: An estimate of the mean daily intake of glucosinolates from cruciferous vegetables in the UK. J. Sci. Food Agric. 35, 712-720 (1984).
64. Jongen, W. M. F.: Glucosinolates in Brassica: occurrence and significance as cancer-modulating agents. Proc. Nutr. Soc. 55 (1B), 433-446 (1996).
65. Mawson, R., R. K. Heaney, M. Piskula, and H. Kozlowska: Rapaseed meal-glucosinolates and their antinutritional effects. I. Rapeseed production and chemistry of glucosinolates. Nahrung 37 (2), 131-140 (1993).
66. Mawson, R., R. K. Heaney, Z. Zdunczyk, and H. Kozlowska: Rapeseed meal-glucosinolates and their antinutritional effects. Part 4. Goitrogenicity and internal organs abnormalities in animals. Nahrung 38 (2), 178-191 (1994).
67. Mawson, R., R. K. Heaney, Z. Zdunczyk, and H. Kozlowska: Rapeseed meal-glucosinolates and their antinutritional effects. Part 3. Animal growth and performance. Nahrung 38 (2), 167-77 (1994).
68. Mawson, R., R. K. Heanay, Z. Zdunczyk, and H. Kozlowska: Rapeseed meal-glucosinolates and their antinutritional effects. Part 5. Animal reproduction. Nahrung 38 (6), 588-598 (1994).
69. Mawson, R., R. K. Heaney, Z. Zdunczyk, and H,.Kozlowska: Rapeseed meal-glucosinolates and their antinutritional effects. VI. Taint in end-products. Nahrung 39 (1), 21-31 (1995).
70. Mawson, R., R. K. Heaney, Z. Zdunczyk, and H. Kozlowska: Rapeseed meal-glucosinolates and their antinutritional effects. VII. Processing. Nahrung 39 (1), 32-41 (1995).
71. Beier, R. C.: Natural pesticides and bioactive components in foods. Rev. Environ. Contam. Toxicol. 113, 47-137 (1994).
72. Heaney, R. K., and G. R. Fenwick Natural toxins and protective factors in Brassica species, including rapeseed. Natural Toxins 3 (4), 233-237 (1995).
73. Heaney, R. K., and G. R. Fenwick. The analysis of anti-nutritional factors. In: Anti-nutritional factors, potentially toxic substances in plants [see FSTA (1990) 22 1A119]. Aspects Appl. Biol. 19, 1-20 (1989).
74. Kroll, J., H. Rawel, R. Kroeck, and W. Schnaak: Interaction of benzyl isothiocyanate with egg white proteins. Nahrung 37 (2), 179-181 (1993).
75. Kroll, J., H. Rawel, R. Kroeck, J. Proll, and W. Schnaak. Interactions of isothiocyanates with egg white proteins. Nahrung 38 (1), 53-60 (1994).
76. Kroll, J., J. Noack, H. Rawel, R. Kroeck, and J. Proll: Chemical reactions of benzyl isothiocyanate with agg-white protein fractions. J. Sci. Food Agric. 65 (3), 337-345 (1994).
77. Kroll, J., and H. J. Jancke: Reaktionen von Benzyl-ITC mit Glutathion: NMR-spektroskopische Untersuchungen. Nahrung 38 (1), 96-98 (1994).
78. Hernandez-Triana, M., J. Kroll, J. Proll, J. Noack, and K. J. Petzke: Benzyl-isothiocyanats (BITC) decreases quality of egg white proteins in rats. J. Nutr. Biochem. 7 (6), 322-326 (1996).
79. Kroll, J., and H. Rawel: Chemical reactions of benzyl isothiocyanate with myoglobin. J. Sci. Food Agric. 72 (3), 376-384 (1996).
80. Rawel, H. M., J. Kroll, and I. Schröder. Reactions of isothiocyanates with food proteins: Influence on enzyme activity and tryptical degradation. Nahrung 42 (3-4), 197-199 (1998).
81. Rawel, H., J. Kroll, S. Haebel, and M. G. Peter. Reactions of a glucosinolate breakdown product (benzyl isothiocyanate) with myoglobin. Phytochem. 48 (8), 1305-1311 (1998).
82. Rawel, H. M., J. Kroll, and I. Schroeder. In vitro enzymatic digestion of benzyl- and phenylisothiocyanate-derivatized food proteins. J. Agric. Food Chem. 46 (12), 5103-5109 (1998).
83. Rawel, H. M., J. Kroll, B. Riese Schneider, and S. Haebel: Physicochemical and enzymatic properties of benzyl isothiocyanate derivatized proteinases. J. Agric. Food Chem. 1998. 46 (12), 5043-5051.
84. Watzl, B., and A. Bub: Carotenoids. Ernähr.-Umsch. 48 (2), 71-74 (2001).
85. Nys, Y.: Dietary carotenoids and egg yolk coloration - a review. Arch. Geflügelkd. 64 (2), 45-54 (2000).
86. Karnaukhov, V. N.: Functions of carotinoids as a subject of biophysical investigation. Biofizika 45 (2), 364-384 (2001).
87. Hiler, S.: Antioxidants (Vitamin C, E, Carotinoids) for Prophylaxis and Therapy. Ernähr-Umsch, 41 (8), 296-300 (1994).
88. Clevidence, B., I. Paetau, and J. C. J. Smith: Bioavailability of carotenolds from vegetables. HortSci. 35 (4), 585-588 (2000).
89. Dillard, C. J., and J. B. Garman: Phytochemicals: nutraceuticals and human health. J. Sci. Food Agric. 80 (12), 1744-1756 (2000).
90. Gaßmann, B.: β-Carotin - Mythos und Dilemma der Nahrungsergänzung. Ernähr.-Umsch. 45 (3), 79 (1998).
91. Anonym: Beta-Carotin. Lebensmittelbrief 9/10, 173 (2002).
92. Anonym: Beta-Carotin - Zusätze in Lebensmitteln sollten beschränkt werden. Lebensmittelbrief 7/8, 142 (2002).
93. Vetter, J.: Plant cyanogenic glycosides. Toxicon. 38 (1), 11-36 (2000).
94. Belitz, H.-D., and W. Grosch: Lehrbuch der Lebensmittelchemie. Springer, Berlin, Heidelberg, New York, 4. ed. 683-684 (1992).
95. Rawel, H. M., and J. Kroll: Die Bedeutung von Cassava (Manihot esculenta Crantz) als Hauptnahrungsmittel in tropischen Ländern. Dtsch. Lebensm. Rdsch. 99, 102-111 (2003).
96. Täufel, A., W. Ternes, L. Tunger, and M. Zobel: Alkaloids, in: Lebens-mittel-Lexikon A-K. Behr's Verlag, Hamburg, S. 47-48 (1993).
97. Friedman, M., and G. M. McDonald: Potato glycoalkaloids: Chemistry, analysis, safety, and plant physiology. Crit. Rev. Plant Sci. 16 (1), 55-132 (1997).
98. Friedman, M.: Tomato glycoalkaloids: role in the plant and in the diet. J. Agric. Food Chem. 50 (21), 5751-5780 (2002).
99. Seeger, R.: Giftpflanzen, Pflanzengifte, in: Allgemeine und spezielle Pharmakologie und Toxikologie. Forth, W., D. Henschler, W. Rummel, and K. Starke (eds)., B. I. Wissenschaftsverlag: Mannheim, Leipzig, Wien, Zürich. S. 822-827 (1893).
100. Brune, M., L. Rossander-Hulten, L. Hallberg, A. Gleerup, and A.-S. Sanberg: Iron absorption from bread in humans: Inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups. Hum. Clin. Nutr. 1991, 442-449.
101. Ferguson, E. L., R. S. Gibson, C. Opare Obisaw, F. Osei Opare, A. M. Stephen, J. Lehrfeld, and L. U. Thompson: The zinc, calcium, copper, manganese, nonstarch polysaccharide and phytate content of seventy-eight locally grown and prepared African foods, J. Food Compos. Anal. 6 (1), 87-99 (1993).
102. Marfo, E. K., B. K. Simpson, J. S. Idowu, and O. L. Oke: Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean. J. Agric. Food Chem. 38 (7), 1580-1585 (1990).
103. Oberleas, D.: The Role of Phytate in Zinc Bioavailability and Homeostasis, in: Nutritional Bioavailability of Zinc, Inglett, G. E. P. (ed.), American Chemical Society, Washington, DC (1983).
104. Ravindran, V., G. Ravindran, and S. Sivalogan: Total and phytate phosphorus contents of various foods and feedstuffs of plant origin. Food Chem. 50 (2), 133-136 (1994).
105. Thomas, J., G. Charransol, C. Barthelemy, E. Thomas, J. C. Legrand, P. Desgrez, and A. Steg: Oxaluria in urinary lithiasis. Presse Med. 12 (32), 1991-1994 (1983).
106. Wandzilak, T. R., and H. E. Williams: The hyperoxaluric syndromes. Endocrinol. Metab. Clin. North Am. 19 (4), 851-867 (1990).
107. Buno Soto, A., R. Torres Jimenez, J. Garcia Puig, and F. Mateos Anton: Hyperoxaluria and renal calculi. Arch. Esp. Urol. 49 (7), 707-726 (1996).
108. Kodera, Y., A. Suzuki, O. Imada, S. Kasuga, I. Sumioka, A. Kanezawa, N. Tara, M. Fujikawa, S. Nagae, K. Masamoto, K. Maeshige, and K. Ono: Physical, chemical, and biological properties of s-allylcysteine, an amino acid derived from garlic. J. Agric. Food Chem. 50 (3), 622-632 (2002).
109. Wu, C. C., L. Y. Sheen, H. W. Chen, W. W. Kuo, S. J. Tsai, and C. K. Lii: Differential effects of garlic oil and its three major organosulfur components on the hepatic detoxification system in rats. J. Agric. Food Chem. 50 (2), 378-383 (2002).
110. Gaßmann, B.: Knoblauch - Lebensmittel und Modedroge? Teil II: Physiologische Wirksamkeit und das Problem der Standardisierung. Ernährungswiss. 39 (11), 444-449 (1992).
111. Gaßmann, B.: Knoblauch - Lebensmittel und Modedroge? Teil 1: Charakteristik von Knoblauch und Knoblauchpräparaten, Chemie und Transformation schwefelhaltiger Inhaltsstoffe. Ernährungswiss. 39 (10), 415-418 (1992).