ArticleAntioxidants (Basel, Switzerland)2020
A Lesson Learnt from Food Chemistry-Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane.
Article in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Skin whitening potential of extracts from discarded cabbage outer leaves.Scientific reports · 2025Article
- Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin inFoods (Basel, Switzerland) · 2023Article
- Impact of Processing on Antioxidant Rich Foods.Antioxidants (Basel, Switzerland) · 2022Article
- Beneficial Health Effects of Glucosinolates-Derived Isothiocyanates on Cardiovascular and Neurodegenerative Diseases.Molecules (Basel, Switzerland) · 2022Review
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Authors and funding
4 authors.
Funding
Abstract
In this communication we demonstrate that two natural isothiocyanates, sulforaphane (SFN) and erucin (ERN), inhibit autoxidation of lipids at 140 °C but not below 100 °C. This effect is due to thermal decomposition of ERN and SFN to sulfenic acids and methylsulfinyl radicals, species able to trap lipidperoxyl radicals. Our observations shed new light on thermal processing of vegetables containing these two isothiocyanates.
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