Characterization of products from the reaction of glucosinolate-derived isothiocyanates with cysteine and lysine derivatives formed in either model systems or broccoli sprouts

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 31, 2012, Pages 7735-7745

  Hanschen, Franziska S ^a   Brüggemann, Nicole ^a   Brodehl, Antje ^a   Mewis, Inga ^b   Schreiner, Monika ^b   Rohn, Sascha ^c   Kroh, Lothar W ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b LEIBNIZ INSTITUTE OF VEGETABLE AND ORNAMENTAL CROPS   (Germany)

^c UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Amino acid derivatives; dithiocarbamates; reactivity; thermal stability; thiourea

Indexed keywords

ALLYL AMINE; AMINO ACID DERIVATIVES; AMINO GROUP; AMINO-COMPOUNDS; BASIC CONDITIONS; BRASSICA; BREAKDOWN PRODUCTS; DITHIOCARBAMATES; GLUCOSINOLATES; HUMAN HEALTH; ISOTHIOCYANATES; MODEL SYSTEM; REACTION SITES; SULFORAPHANE; THIOL GROUPS;

DEGRADATION; DERIVATIVES; REACTIVITY (NUCLEAR); THERMODYNAMIC STABILITY; THIOUREAS;

AMINO ACIDS;

CYSTEINE; GLUCOSINOLATE; ISOTHIOCYANIC ACID DERIVATIVE; LYSINE;

ARTICLE; BRASSICA; CHEMISTRY;

BRASSICA; CYSTEINE; GLUCOSINOLATES; ISOTHIOCYANATES; LYSINE;

BRASSICA; BRASSICA OLERACEA VAR. ITALICA;

EID: 84864716817     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301718g     Document Type: Article

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