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The article focuses on the identification of the structurally unique glucosinolate (GSL), 4-(cystein-S-yl)butyl GSL in the leaves of hydrophonically-grown rocket salad (Eruca sativa). The unusual GSL had a molecular weight of 414 as a desulfo (DS)-GSL. The molecular formula is based on its negative ion matrix-assisted laser desorption ionization time-of-flight mass spectrometry.

The article presents a study which investigated the hepatoprotective effect of purple potato extract (PPE) against D-galactosamine (GaIN)-induced liver injury in rats. PPE was administered once daily for 8 days and GaIN was injected 22 hours before the rats were killed. The results suggest that PPE has hepatoprotective effects against GaIN-induced hepatotoxicity through inhibition lipid peroxidation or inflammation in rats.

The article presents a study that examines the effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. Tubers from five cultivars were stored at various temperatures for 18 weeks in order to clarify the effects of storage temperature on potato components and acrylamide in chips. The contents of sugars, free amino acids in tubers and acrylamide in chips after frying were analyzed.

Studies changes in the sugar and amino acid contents of potato tubers during short-term storage. Effect on the acrylamide level in chips after frying; Correlation of glucose and fructose contents with acrylamide level; Correlation of chip color with the acrylamide content; Effect of curing on the tuber content.