TY - JOUR
T1 - Development of a food composition database for the estimation of dietary S-methyl cysteine sulfoxide from vegetables
AU - Hill, Caroline R.
AU - Connolly, Emma L.
AU - Shafaei, Armaghan
AU - Balmer, Lois
AU - Zhong, Liezhou
AU - Muka, Taulant
AU - Hayhoe, Antonietta
AU - Saha, Shikha
AU - Woodman, Richard J.
AU - Lewis, Joshua R.
AU - Hodgson, Jonathan M.
AU - Blekkenhorst, Lauren C.
PY - 2024/6
Y1 - 2024/6
N2 - A food composition database estimating S-methyl cysteine sulfoxide (SMCSO) was created following a systematic literature search. SMCSO data (705 entries) from 19 vegetables were summarised: brassicas (n = 10) and alliums (n = 9). The highest SMCSO in brassicas was reported in Brussels sprouts (median [range]: 318 [68−420] mg/100 g fresh weight (FW)) whilst the lowest was in radish (19 [4–45] mg/100 g FW). Brussels sprouts were almost twice as concentrated in SMCSO as cauliflower, followed by cabbage, kale, broccoli, kohlrabi, swede, Chinese cabbage, and turnips. The alliums highest in SMCSO were Chinese chives (271 [185−413] mg/100 g FW) followed by rakkyo and garlic, with substantially less found in shallots, onion, and leek. Literature reporting SMCSO content in food is sparse. Further research is required to quantify SMCSO in commercially available vegetables and other foods, in order to update and expand this database for application to large populations and future intervention studies.
AB - A food composition database estimating S-methyl cysteine sulfoxide (SMCSO) was created following a systematic literature search. SMCSO data (705 entries) from 19 vegetables were summarised: brassicas (n = 10) and alliums (n = 9). The highest SMCSO in brassicas was reported in Brussels sprouts (median [range]: 318 [68−420] mg/100 g fresh weight (FW)) whilst the lowest was in radish (19 [4–45] mg/100 g FW). Brussels sprouts were almost twice as concentrated in SMCSO as cauliflower, followed by cabbage, kale, broccoli, kohlrabi, swede, Chinese cabbage, and turnips. The alliums highest in SMCSO were Chinese chives (271 [185−413] mg/100 g FW) followed by rakkyo and garlic, with substantially less found in shallots, onion, and leek. Literature reporting SMCSO content in food is sparse. Further research is required to quantify SMCSO in commercially available vegetables and other foods, in order to update and expand this database for application to large populations and future intervention studies.
KW - alliums
KW - brassica
KW - cruciferous
KW - methiin
KW - S-methyl cysteine sulfoxide
KW - S-methyl cysteine sulfoxide (PubChem CID: 82142)
KW - SMCSO
KW - vegetables
UR - http://www.scopus.com/inward/record.url?scp=85187345879&partnerID=8YFLogxK
UR - http://purl.org/au-research/grants/NHMRC/1172987
U2 - 10.1016/j.jfca.2024.106151
DO - 10.1016/j.jfca.2024.106151
M3 - Article
AN - SCOPUS:85187345879
SN - 0889-1575
VL - 130
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
M1 - 106151
ER -