Angewandte Chemie International Edition

Cover image for Vol. 53 Issue 44

Editor: Peter Gölitz, Deputy Editors: Neville Compton, Haymo Ross

Online ISSN: 1521-3773

Associated Title(s): Angewandte Chemie, Chemistry - A European Journal, Chemistry – An Asian Journal, ChemistryOpen, ChemPlusChem, Zeitschrift für Chemie

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Hiroshi Sugiyama

“My favorite theorem is Koopman's theorem. My favorite painter is Salvador Dalí ...” This and more about Hiroshi Sugiyama can be found on page 11692.

Angew. Chem. Int. Ed.2014, 53, No. 44, 11692

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October 14, 2014

Angewandte Chemie 43/2014: Long-Term Stability

Angewandte Chemie 43/2014: Long-Term StabilityIn this issue, S. Rohn et al. review the reactivity of glucosinolates and their breakdown products in foods. How do they affect the quality of food with regard to nutritional value, flavor, and beneficial health effects? In a Minireview, R. J. M. Nolte et al. discuss the advances in processive catalysis that have been made in emulating it through supramolecular chemistry. The Highlights deal with the trifluoromethanide anion (N. Santschi and R. Gilmour) and transition-metal-based 18F fluorination (S. H. Liang and N. Vasdev).

In the Communications section, I. Ivanović-Burmazović et al. describe the effect of confined space around a heme iron center (see picture). J. Ye et al. demonstrate photothermal conversion of CO2 into methane over Group VIII nanocatalysts as an option for solar fuel production. R. Giri et al. succeeded in the copper-catalyzed coupling of triaryl- and trialkylindium reagents with aryl iodides and bromides, and N. W. Mitzel et al. present the solid-state structure of pentafluoroethyllithium, a Li/F carbenoid.

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A Matter of Preparation

Reactivity of glucosinolates and their breakdown products in foods

A Matter of Preparation - Reactivity of glucosinolates and their breakdown products in foods

The taste and nutritional value of vegetables including broccoli, radishes, and cabbage are influenced by specific substances, namely glucosinolates (mustard oil glycosides) and their numerous breakdown products. The positive and negative effects of these compounds on human health are also the subjects of fierce debate. As it turns out, the actual substances present depend greatly on the preparation of the vegetables, report German scientists in the journal Angewandte Chemie.

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