Figure 4.

Kinetic traces of the interactions of sulfanes (200 µM) of different sulfur-sulfur chain lengths (from 1 to 4) with GSNO in the presence of 800 µM Cys monitored at three characteristic wavelengths by UV/VIS spectrophotometry. Allyl compounds characteristic of garlic (A) and propyl analogues characteristic of onions (B) (n = 3).