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Some Organic Sulfur Compounds in Vegetables and Fodder Plants and their Significance in Human Nutrition
Author(s) -
Virtanen Artturi I.
Publication year - 1962
Publication title -
angewandte chemie international edition in english
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 0570-0833
DOI - 10.1002/anie.196202991
Subject(s) - fodder , sulfur , brassica , antimicrobial , chemistry , cysteine , food science , enzyme , biology , environmental chemistry , organic chemistry , botany
Many plants that serve for human nutritional purposes contain compounds from which physiologically active substances are formed by enzymic reactions. Usually such compounds, and the enzymes which react with them, are located in different cells, so that the active substances are formed only on crushing the plant: Examples are the lachrymatory factor and the antimicrobial substances formed from the different cysteine‐S‐oxides of the onion and garlic, as well as the goitrogenic compounds formed from the thioglucosides occuring in the Brassica species.