Assessing bioavailability and bioactivity of 4-hydroxythiazolidine-2-thiones, newly discovered glucosinolate degradation products formed during domestic boiling of cabbage

HIGHLIGHTS

• who: Franziska S. Hanschen from the (CSIC), Spain University of Copenhagen, Denmark have published the paper: Assessing Bioavailability and Bioactivity of 4-Hydroxythiazolidine-2-Thiones, Newly Discovered Glucosinolate Degradation Products Formed During Domestic Boiling of Cabbage, in the Journal: (JOURNAL)
• what: In the present study, it was shown that the recently discovered thermal GLS degradation products 3-allyl4-hydroxythiazolidine-2-thione and 4-hydroxy-3-(4(methylsulfinyl)butyl)thiazolidine-2-thione are taken up when consuming boiled vegetables or water used for the boiling.
• how: The effect of allyl HTT or 4-MSOB . . .
  

   

  

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