☆ 4.7 Review

S-methyl cysteine sulfoxide and its potential role in human health: a scoping review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Formation of volatile sulfur compounds and S-methyl-L-cysteine sulfoxide in Brassica oleracea vegetables

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Summary: This study investigated the accumulation and formation of sulfur-containing compounds in Brassica vegetables. The results showed that SMCSO was the main sulfur compound, and it degraded to other compounds upon heating. The SMCSO content was similar in white and red cabbages. Proteome profiling revealed a correlation between the recovery of sulfur compounds and the abundance of two cystine lyase isoforms.

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