Durian (Durio zibethinus L.) fruit: A superior dietary source of natural glutathione and γ-glutamylcysteine.

Numerous age-related degenerative diseases have been linked to diminished intracellular levels of glutathione (GSH), a vital antioxidant in the human body. Unfortunately, exogenous GSH encounters various barriers that prevent its entry into most human cells. γ-Glutamylcysteine (γ-EC), an immediate precursor of GSH, is a potential therapeutic agent that restores cellular GSH levels. Additionally, both compounds can serve as kokumi taste substances and enhance basic taste sensations. Considering the growing interest among health-conscious consumers toward naturally derived diets, the incorporation of fresh fruits and vegetables abundant in GSH and γ-EC presents a promising alternative for supplementation. Screening of various plant samples, including fruits, vegetables, and mushrooms, revealed that ripe durian pulp exhibited the highest levels of GSH (∼2.6) and γ-EC (∼14) per milligram per gram of dry weight. Owing to the popularity of durian-related products, we extended our investigation to analyze GSH and γ-EC contents in processed products. Notably, durian chips and pastes displayed a significant decrease in GSH and γ-EC levels, suggesting their sensitivity to heat. This observation was further validated by the observed instability of GSH and γ-EC standards during heat treatment. Our findings underscore the potential of durian fruit as a rich dietary source of GSH and γ-EC. [Display omitted] • Plant samples were screened for glutathione (GSH) and γ-glutamylcysteine (γ-EC) levels. • GSH and γ-EC peaked at ∼2.6 and 14 mg/g DW, respectively in ripe durian pulp. • GSH and γ-EC reached their lowest levels in durian chips and pastes, suggesting heat sensitivity. • Durian fruit is a valuable natural dietary reservoir of GSH and γ-EC. [ABSTRACT FROM AUTHOR]