Development of a food composition database for the estimation of dietary s-methyl cysteine sulfoxide from vegetables

Authors

Caroline R. Hill, Edith Cowan UniversityFollow
Emma L. Connolly, Edith Cowan UniversityFollow
Armaghan Shafaei, Edith Cowan UniversityFollow
Lois Balmer, Edith Cowan UniversityFollow
Liezhou Zhong, Edith Cowan UniversityFollow
Taulant Muka
Antonietta Hayhoe
Shikha Saha
Richard J. Woodman
Joshua R. Lewis, Edith Cowan UniversityFollow
Jonathan M. Hodgson, Edith Cowan UniversityFollow
Lauren C. Blekkenhorst, Edith Cowan UniversityFollow

Document Type

Journal Article

Publication Title

Journal of Food Composition and Analysis

Volume

130

Publisher

Elsevier

School

School of Medical and Health Sciences / Nutrition and Health Innovation Research Institute / Centre for Integrative Metabolomics and Computational Biology / School of Science / Centre for Precision Health

Funders

Western Australian Future Health Research and Innovation Fund / Western Australian State Government / National Heart Foundation Future Leadership Fellowship / National Health and Medical Research Council of Australia Emerging Leadership Investigator Grant / National Heart Foundation of Australia Post-Doctoral Research Fellowship

Comments

Hill, C. R., Connolly, E. L., Shafaei, A., Balmer, L., Zhong, L., Muka, T., . . . Blekkenhorst, L. C. (2024). Development of a food composition database for the estimation of dietary s-methyl cysteine sulfoxide from vegetables. Journal of Food Composition and Analysis, 130, article 106151. https://doi.org/10.1016/j.jfca.2024.106151

Abstract

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.

DOI

10.1016/j.jfca.2024.106151

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.