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Organosulfur Compounds in Food

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Handbook of Dietary Phytochemicals

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Abstract

Sulfur is one of the essential macronutrients and plays critical role in overall health maintenance. Plant-derived organosulfur compounds (OSCs) are the important source of dietary sulfur. Garlic is one of the OSCs-enriched vegetables with long history of cultivation and has been widely applied in nutritional, healthcare, and medicinal applications. The potential functions of garlic and garlic derivatives in health beneficial and disease prevention have been well accepted by the people worldwide. In this chapter, taking garlic as a case, the research progress (up-to-date 2019) on the investigations of phytochemistry, bioavailability and metabolism, pharmacology, and safety for garlic OSCs were systemically reviewed and discussed. Moreover, the information on marketed products and granted patent (2009–2018) for garlic derivative products were also summarized.

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Authors and Affiliations

  1. State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau SAR, China

    Ming Ming Zhao, Shi Hang Xiong, Guan Ding Zhao & Hua Yu

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  1. Ming Ming Zhao
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  2. Shi Hang Xiong
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  3. Guan Ding Zhao
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  4. Hua Yu
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Correspondence to Hua Yu .

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Editors and Affiliations

  1. Institute of Chinese Medical Sciences, University of Macau Institute of Chinese Medical Sciences, Macau, Macao

    Jianbo Xiao

  2. School of Pharmacy & Biomolecular Sci., Liverpool John Moores University School of Pharmacy & Biomolecular Sci., Liverpool, UK

    Satyajit D. Sarker

  3. Faculty of Pharmaceutical Sciences, Tokushima Bunri University Faculty of Pharmaceutical Sciences, Tokushima, Japan

    Yoshinori Asakawa

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Zhao, M.M., Xiong, S.H., Zhao, G.D., Yu, H. (2020). Organosulfur Compounds in Food. In: Xiao, J., Sarker, S., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-13-1745-3_41-1

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