Special Issue "The Chemistry of Alliums"
Deadline for manuscript submissions: closed (28 February 2017)
Dr. Martin C.H. Gruhlke
The plant genus Allium has several wild and cultivated species that form an integral part of the human diet. Both raw in salads and cooked in the cuisines of many nations, Alliums are well known for their pungent odours and intensive flavours. The allyl group (CH2=CH-CH2-R) was named for the genus Allium and the chemistry of sulfur-containing molecules in these plants has long fascinated chemists, biochemists and biologists. Ranging from the lachrymatory factor of onions (propanethial S-oxide), through the intensely antimicrobial allicin from garlic, to the anticoagulant activity of ajoene and the anticancer effects of polysufanes; sulfur compounds from Alliums are often physiologically active and, therefore, of great medical and agricultural interest.
Furthermore, since the assimilation mechanisms plants use for SO4−2 may also be used for SeO4−2 or SeO3−2, the sulfur-rich Alliums are often good dietary sources of essential selenium, which is often deficient in the human diet and very important for antioxidative, protective enzymes such as glutathione peroxidase. This adds the dimension of the chemistry of selenium compounds to this Special Issue.
This Special Issue aims to attract contributions on all aspects of the chemistry and biochemistry of organic sulfur and selenium compounds in Alliums and their potential and actual applications in medicine and agriculture. Reviews and original research contributions are welcome.
Prof. Alan J. Slusarenko
Dr. Martin C.H. Gruhlke
Manuscript Submission Information
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- sulfur metabolism (anabolism and catabolism)
- reactive sulfur species RSS
- thiosulfinates, polysulfanes, polysulfides, sulfenic acids, allicin, allyl mercaptan, ajoene
- cellular redox
- selenium, selenocysteine