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

对食品中代表辛辣味的化合物--葱属蔬菜中的硫化物和生姜中的姜辣素进行了功能性、生物利用度和代谢产物的研究。第一，大蒜中二烯丙基二硫化物（DADS）的含量在温和加热过程中增加。DADS的给药已显示出体内II期解毒酶的诱导活性。DADS的推定代谢产物，被认为受到该诱导活性的影响。另一方面，6-姜酚和6-姜烯酚降低胃细胞活力取决于它们的浓度，但即使在高浓度下也没有观察到对从ICR小鼠分离的正常胃细胞的毒性作用。7-AAD和Annexin V对胃癌HGC-27细胞的染色结果显示，6-姜烯酚在2μM时可诱导细胞凋亡，100μM时可诱导细胞坏死。

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.