A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
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DOI: 10.3390/antiox9111090
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… read more here.
Keywords: chemistry elevated; learnt food; chemistry; elevated temperature ... See more keywords