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Certain foods modify the risk of developing melanoma. Various garlic compounds, including odor precursors and their derivatives, inhibit tumor growth; thus, garlic could protect against melanoma. However, it is unclear if S-allyl-L-cystine sulfoxide (ACSO/alliin), which is the most abundant (>10 mg/g) odor precursor in fresh raw garlic, has anti-melanoma effect. We investigated if ACSO and the related compounds suppress tumor growth in vivo and in vitro. We orally administered ACSO, S-methyl-L-cystine sulfoxide (MCSO), and S-allyl-L-cystine (ACS) to mice with xenografted melanoma and observed the effect of these administrations on tumor size and lactate dehydrogenase activity. The effect of ACSO, MCSO, and ACS on B16F1 melanoma cells viability was also studied. We found that only ACSO suppressed tumor growth in vivo and in vitro. In addition, the sera collected from rats after oral administration of ACSO suppressed melanoma proliferation in vitro. ACSO may be the key anti-melanoma compound in garlic.

Background: In schizophrenia spectrum disorders (SSD), social cognition mediates the relationship between neurocognition and social functioning. Although people with major depressive disorder (MDD) also exhibit cognitive impairments, which are often prolonged, little is known about the role of social cognition in MDD. Methods: Using data obtained through an internet survey, 210 patients with SSD or MDD were selected using propensity score matching based on their demographics and illness duration. Social cognition, neurocognition, and social functioning were evaluated using the Self-Assessment of Social Cognition Impairments, Perceived Deficits Questionnaire, and Social Functioning Scale, respectively. The mediation effects of social cognition on the relationship between neurocognition and social functioning were examined in each group. Invariances of the mediation model across the two groups were then analyzed. Results: The SSD and MDD groups had mean ages of 44.49 and 45.35 years, contained 42.0% and 42.8% women, and had mean illness durations of 10.76 and 10.45 years, respectively. In both groups, social cognition had significant mediation effects. Configural, measurement, and structural invariances across the groups were established. Conclusion: The role of social cognition in patients with MDD was similar to that in SSD. Social cognition could be a common endophenotype for various psychiatric disorders. [ABSTRACT FROM AUTHOR]

The combination of the garlic-derived amino acid, S-allyl-l-cysteine sulfoxide (ACSO), and ornithine or arginine on CCl4-induced hepatic injury was examined. After investigating the effectiveness of the mixture of ACSO and ornithine or arginine in preventing hepatic injury in vivo, an extract rich in ACSO and ornithine was prepared by converting arginine in garlic to ornithine by arginase from Hypsizygus marmoreus (buna-shimeji), after screening the productivity of ornithine among 12 kinds of mushrooms. Co-administration of ACSO with ornithine or arginine suppressed the increase in aspartate transaminase, alanine transaminase, and thiobarbituric acid reactive substance, and the decrease in glutathione S-transferase and cytochrome p450 2E1 activities after CCl4 injection more effectively than a single administration of ACSO. All extracts prepared from garlic and buna-shimeji with low and high contents of ACSO and arginine or ornithine significantly suppressed CCl4-induced hepatic injury in rats. Considering that ACSO is tasteless, odourless, and enhances taste, and ornithine has a flat or sweet taste and masks bitterness, the extract rich in ACSO and ornithine from garlic and buna-shimeji could be considered a potential antioxidant food material that can be added to many kinds of food to prevent hepatic injury.

The profile of carbohydrates of onions (Allium cepa L.), mainly consisting of fructooligosaccharides (FOS), has a strong impact on digestibility, processability and storability. This study focused on the accumulation of FOS and pungent principles in onions during bulb maturation. Different onion varieties were grown from both, seeds and sets. Total FOS concentrations in onions of cv. ‘Sturon’ were higher when grown from sets than from seeds throughout the entire maturation period, reaching final levels of 75.7 ± 2.2 and 61.8 ± 11.8 g/L FOS, respectively. Higher levels in set grown onions might be due to their earlier emergence, thus resulting in an extended photosynthetically active period (+12% total sunshine hours). However, seed grown, so-called dehydrator onions (cv. ‘Stardust’) had significantly higher FOS contents than set grown cv. ‘Sturon’ onions at all sampling points (final FOS level: 129.3 ± 16.6 g/L), indicating cultivar-dependant accumulation. Furthermore, dehydrator onions accumulated FOS with highest molecular weight and a unique FOS distribution, allowing clear discrimination of such dehydrator cultivars. Besides carbohydrates, pungency as indicated by pyruvic acid levels was shown to be determined by sulphurous fertilization and its timing. [ABSTRACT FROM AUTHOR]

[Display omitted] • Orally administered S -allyl- L -cystine sulfoxide (ACSO/alliin) suppressed melanoma growth in xenografted mice. • ACSO suppressed B16F1 melanoma cells viability in vitro. • Only ACSO exhibited both in vivo and in vitro effects, different from other garlic odor precursors. Certain foods modify the risk of developing melanoma. Various garlic compounds, including odor precursors and their derivatives, inhibit tumor growth; thus, garlic could protect against melanoma. However, it is unclear if S -allyl- L -cystine sulfoxide (ACSO/alliin), which is the most abundant (>10 mg/g) odor precursor in fresh raw garlic, has anti-melanoma effect. We investigated if ACSO and the related compounds suppress tumor growth in vivo and in vitro. We orally administered ACSO, S -methyl- L -cystine sulfoxide (MCSO), and S -allyl- L -cystine (ACS) to mice with xenografted melanoma and observed the effect of these administrations on tumor size and lactate dehydrogenase activity. The effect of ACSO, MCSO, and ACS on B16F1 melanoma cells viability was also studied. We found that only ACSO suppressed tumor growth in vivo and in vitro. In addition, the sera collected from rats after oral administration of ACSO suppressed melanoma proliferation in vitro. ACSO may be the key anti-melanoma compound in garlic. [ABSTRACT FROM AUTHOR]

BACKGROUND Evaluating the effect of domestic cooking on the health benefits of vegetables has great practical importance. However, only a limited number of reports provide information on the effect of these treatments on the antioxidant capacity, polyphenol and S-alk(en)yl- l-cysteine sulfoxide ( ACSO, e.g. isoalliin and methiin) content of the white shaft and green leaves of leek ( Allium ampeloprasum var. porrum). RESULTS In the present study, the antioxidant capacity of leek was highly influenced by cooking (blanching, boiling and steaming). Boiling had a negative effect on total phenolic content in the white shaft and green leaves. An obvious increase could be observed in the antioxidant capacity of the steamed green leaves, while steaming did not influence the polyphenolic content. Remarkably, blanching resulted in a slight increase in the ACSO content. Subjecting leek samples to a longer thermal treatment appeared to have a negative influence on the ACSO content in leek. Steaming was also responsible for a decrease in ACSOs. Methiin was less susceptible to heat treatment than isoalliin. CONCLUSION In general, steaming appeared to be responsible for better retention of the bioactive compounds present in leek compared with boiling. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Highlights: [•] The antioxidant capacity and the total content of phenolic compounds in the white shaft of leek was stable during 13 days of refrigerated storage. [•] The total phenolic content in the white shaft of leek was stable during 13 days of refrigerated storage. [•] A significant increase in the concentration of isoalliin could be observed during refrigerated storage. [•] The ACSO content in the white shaft of packaged leek was significant lower than the content in the white part of the entire leek. [Copyright &y& Elsevier]

The combination of the garlic-derived amino acid, S-allyl-l-cysteine sulfoxide (ACSO), and ornithine or arginine on CCl4-induced hepatic injury was examined. After investigating the effectiveness of the mixture of ACSO and ornithine or arginine in preventing hepatic injury in vivo, an extract rich in ACSO and ornithine was prepared by converting arginine in garlic to ornithine by arginase from Hypsizygus marmoreus (buna-shimeji), after screening the productivity of ornithine among 12 kinds of mushrooms. Co-administration of ACSO with ornithine or arginine suppressed the increase in aspartate transaminase, alanine transaminase, and thiobarbituric acid reactive substance, and the decrease in glutathione S-transferase and cytochrome p450 2E1 activities after CCl4 injection more effectively than a single administration of ACSO. All extracts prepared from garlic and buna-shimeji with low and high contents of ACSO and arginine or ornithine significantly suppressed CCl4-induced hepatic injury in rats. Considering that ACSO is tasteless, odourless, and enhances taste, and ornithine has a flat or sweet taste and masks bitterness, the extract rich in ACSO and ornithine from garlic and buna-shimeji could be considered a potential antioxidant food material that can be added to many kinds of food to prevent hepatic injury. [ABSTRACT FROM AUTHOR]