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Garlic: Source of the Ultimate Antioxidants—Sulfenic Acids
Author(s) -
Vaidya Vipraja,
Ingold Keith U.,
Pratt Derek A.
Publication year - 2008
Publication title -
angewandte chemie international edition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 1433-7851
DOI - 10.1002/anie.200804560
Subject(s) - sulfenic acid , chemistry , organosulfur compounds , antioxidant , radical , sulfur , organic chemistry , biochemistry , cysteine , enzyme
The medicinal properties of garlic , thought to derive at least in part from the antioxidant activity of its sulfur‐containing secondary metabolites, have been recognized for hundreds of years. The ability of garlic to scavenge peroxyl radicals can be accounted for in terms of the action of transient sulfenic acids, which are predicted to react by diffusion‐controlled five‐center proton‐coupled electron transfer (see scheme and transition state).