Antioxidative activity and biotransformation of thiohyantoins derived from isothiocyanates and amino acids

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To clarify the food functions of 3,5-disubstituted 2-thiohydantoins, which were prepared by the reaction of allyl isothiocyanate(AITC), 3-butenyl isothiocyante(3BITC), and4-methylthio-3-butenyl isothiocyanate(MTBITC) with various amino acids, their antioxidative activity was examined. The antioxidative activities of thiohydantoins were evaluated on the basis of several lipid peroxidation model systems and ABTS scavenging property. It appears that the antioxidative activity of the thiohydantoins examined depends on the substituents at position 5 rather than at position3. Further, thiohydantoins were more stabled in the acidic and weakly alkaline pH, it is relativelystable at the high temperature or the coexistence of metal ions.