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- W2330251668 abstract "Garlic (Allium sativum L.), which is a widely distributed plant, is globally used as both spice and food. This study identified five novel phenolic compounds, namely, 8-(3-methyl-(E)-1-butenyl)diosmetin, 8-(3-methyl-(E)-1-butenyl)chrysin, 6-(3-methyl-(E)-1-butenyl)chrysin, and Alliumones A and B, along with nine known compounds 6-14 from the ethanol extract of garlic. The structures of these five novel phenolic compounds were established via extensive 1D- and 2D-nuclear magnetic resonance spectroscopy experiments. The effects of the phenolic compounds isolated from garlic on the enzymatical or nonenzymatical formation of sulfur-containing compounds produced during garlic processing were examined. Compound 12 significantly reduced the thermal decomposition of alliin, whereas compound 4 exhibited the highest percentage of alliinase inhibition activity (36.6%)." @default.
- W2330251668 created "2016-06-24" @default.
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- W2330251668 date "2015-01-16" @default.
- W2330251668 modified "2023-10-18" @default.
- W2330251668 title "Characterization of Phenolic Constituents Inhibiting the Formation of Sulfur-Containing Volatiles Produced during Garlic Processing" @default.
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- W2330251668 doi "https://doi.org/10.1021/jf505982f" @default.
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