S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

S‐allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti‐apoptotic, anti‐inflammatory, anti‐obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distincti...

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Veröffentlicht in:	Comprehensive reviews in food science and food safety 2022-05, Vol.21 (3), p.2665-2687
Hauptverfasser:	Yudhistira, Bara, Punthi, Fuangfah, Lin, Jer‐An, Sulaimana, Andi Syahrullah, Chang, Chao‐Kai, Hsieh, Chang‐Wei
Format:	Artikel
Sprache:	eng
Schlagworte:	Allium sativum Antioxidants Antioxidants - pharmacology Apoptosis Bioactive compounds bioactivity Biological Products black garlic Cysteine Cysteine - analogs & derivatives Cysteine - pharmacology Fermentation Food Handling - methods Food processing Freezing Garlic health benefit Heat treatments Inflammation Information processing Neuroprotection processing method Product development Reviews Sulfur compounds S‐allyl cysteine
Online-Zugang:	Volltext
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