Chemical evaluation for functionality and toxicity of pungent compounds in vegetables and spices

洋葱蔬菜中的硫化物和生姜中的姜辣素是食品中具有代表性的辛辣或辛辣化合物，对它们的功能性、生物利用度和代谢物进行了检测。首先，大蒜中二烯丙基二硫化物(DADS)的含量在微热烹饪过程中增加。DADS在体内的II相解毒酶诱导活性中被证明是有效的。DADS的推定代谢物，被认为与这种诱导活动有关。另一方面，6-姜酚和6-shogaol降低胃细胞存活率的作用呈浓度依赖性，但对ICR小鼠正常胃细胞的毒性作用即使在高浓度下也没有观察到。7-氨基丁酸和Annexin V对胃癌HGC-27细胞的染色结果表明，6-shogaol在2μM时显著诱导细胞凋亡，在100μM时诱导细胞坏死。

Sulfides in the Allium vegetables and gingerols in ginger, the representative spicy or pungent compounds in foods, were examined for their functionality, bioavailability, and metabolites. First, the contents of diallyldisulfide(DADS) were increased in garlic during a mild heat cooking. The administration of DADS has been shown in the inducing activity of phase II detoxification enzymes in vivo. The putative metabolite of DADS thought to be affected with this induction activity. On the other hand, 6-Gingerol and 6-shogaol reduced gastric cells viabilities depend on their concentrations, but no toxic effects was observed for normal gastric cells isolated from ICR mice even in high concentration. The results of staining with 7-AAD and Annexin V on gastric cancer HGC-27 cells showed that 6-shogaol remarkably induced apoptosis at 2μM and induced necrosis at 100μM.