Structure–Activity Relationship Study on Isothiocyanates: Comparison of TRPA1-Activating Ability between Allyl Isothiocyanate and Specific Flavor Components of Wasabi, Horseradish, and White Mustard-Reference-Cited by-同舟云学术

Structure–Activity Relationship Study on Isothiocyanates: Comparison of TRPA1-Activating Ability between Allyl Isothiocyanate and Specific Flavor Components of Wasabi, Horseradish, and White Mustard

Published:2015-08-11 Issue:8 Volume:78 Page:1937-1941
ISSN:0163-3864
Container-title:Journal of Natural Products
language:en
Short-container-title:J. Nat. Prod.

Author:

Terada Yuko¹,Masuda Hideki²,Watanabe Tatsuo¹

Affiliation:

1. Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan

2. Maihama Research Center, Ogawa & Company, Ltd., 15-7 Chidori, Urayasu-shi, Chiba 279-0032, Japan

Funder

Japan Society for the Promotion of Science

Ogawa & Company, Ltd.

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Complementary and alternative medicine,Drug Discovery,Pharmaceutical Science,Pharmacology,Molecular Medicine,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jnatprod.5b00272

Reference34 articles.

1. Masuda, H.; Harada, Y.; Tanaka, K.; Nakajima, M.; Tabeta, H.Characteric Odorants of Wasabi (Wasabia japonica matum), Japanese Horseradish, in Comparison with Those of Horseradish (Armoacia rusticana). In ACS Symposium Series 637;Takeoka, G. R.; Teranishi, R.; Williams, P. J.; Kobayashi, A., Eds.American Chemical Society:Washington, DC, 2009; Chapter 6, pp67–78.

2. .OMEGA.-Methylsulfinylalkyl isothiocyanates in wasabi, Wasabia japonica Matsum.

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