Comparative toxicity of prop(en)yl disulfides derived from Alliaceae: possible involvement of 1-propenyl disulfides in onion-induced hemolytic anemia
1994
Munday, R. | Manns, E.
Hemolytic anemia following ingestion of onions has been reported in a number of animal species. This toxic effect has been attributed to dipropyl disulfide, which, together with 1-propenyl and 2-propenyl disulfides, may be formed from the S-alk(en)ylcysteine sulfoxides present in these vegetables. In the present study, the toxic effects of dipropyl disulfide have been compared with those of di(1-propenyl) disulfide and di(2-propenyl) disulfide in rats. Both unsaturated compounds were more powerful hemolytic agents than the saturated disulfide, with di(1-propenyl) disulfide being particularly toxic. The comparatively high level of S-(l-propenyl)cysteine sulfoxide in onions suggests that 1-propenyl disulfides may make a significant contribution to the hemolytic action of these vegetables. Apart from their natural formation in onions, some 1-propenyl disulfides are approved as artificial flavors for food use. In view of the potent hemolytic activity of di(1-propenyl) disulfide (and, by implication, other disulfides of this type) extension of such use should be viewed with caution.
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