Anti-melanoma effects of S-allyl-L-cystine sulfoxide (ACSO/alliin) from garlic in C57BL/6J mice

Yamaguchi, Yusuke; Ando, Tsubasa; Yazaki, Tomoaki; Kumagai, Hitomi

doi:10.1016/j.jff.2023.105720

Cited by 1 publication

(1 citation statement)

References 32 publications

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“…Scientific data have shown that phenolic compounds, especially ferulic acid and flavonoids, are antioxidant agents [7,8] that inhibit reactive oxygen species (ROS) and related molecules such as nitric oxide, nitric oxide synthase, and xanthine oxidase, as well as toxic agents produced from free radicals [9]. Allicin derived from crushed or damaged garlic has anti-cancer properties [10], while eugenol plays a key role in antioxidant and antimicrobial activity [11], and the procyanidin oligomer obtained from cinnamon exhibits anti-diabetes properties [12].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman

Siripongvutikorn,

Pumethakul,

Yupanqui

et al. 2024

Foods

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Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Thai food dishes with a good harmony of flavor and taste, derived from multiple herbs and spices, including galangal rhizomes, chili pods, garlic bulbs, peppers, shallots, and coriander seeds, that provide an array of health benefits. The characterization of phytochemicals detected by LC-ESI-QTOF-MS/MS identified 99 components (Masaman) and 62 components (spicy basil leaf curry) such as quininic acid, hydroxycinnamic acid, luteolin, kaempferol, catechin, eugenol, betulinic acid, and gingerol. The cynaroside and luteolin-7-O-glucoside found in spicy basil leaf curry play a key role in antioxidant activities and were found at a significantly higher concentration than in Massaman curry. Phenolic and flavonoid compounds generally exhibit a bitter and astringent taste, but all the panelists scored both curries higher than 7 out of 9, confirming their acceptable flavor. Results suggest that the Massaman and spicy basil leaves contain various phytochemicals at different levels and may be further used as functional ingredients and nutraceutical products.

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