Sulfur(S) – is an important plant nutrient. Its content in them reaches 0.5-0.8%. Some foods of plant origin are a good source of this element for humans. It is contained in all proteins and some amino acids, vitamins, glycosides, enzymes and other biologically important compounds.
Sulfur is involved in oxidation-reduction processes and protein metabolism occurring in the plant. The first statement can be confirmed by the fact that in plants this element is present in reduced state (oxidation state -2) and always proceeds in oxidized sulfate form (oxidation state +6). Moreover, the recovery process is associated with carbohydrate metabolism. Sulfur is associated with organic matter with sulfhydryl (-SH) and disulfide (-S-S-) group, occasionally with sulfoxide (-S(=O)-), it can be part of a thiocarboxylic
group (-C(=S)-H). An important compound containing sulfur is glutathione (tripeptide – γ-glutamylcysteinylglycine). It takes part in oxidation-reduction reactions and has an antioxidant effect. Sulfur contributes to activation of nitrogen accumulation by nodule bacteria, plays an important role in synthesis and accumulation of fatty oils in plants. The sulfur-containing precursor of glutathione in
the plant body is cysteine (2-amino-3-mercaptopropanoic acid). This is a replaceable amino acid, a strong antioxidant. Its derivative cystine (dicatesin) is not encoded amino acid, the product of its oxidative dimerization; it is a part of proteins. Some examples of biologically active compounds containing sulfur are given below. Coenzyme A is involved in many biochemical processes occurring in the plant body: synthesis and decomposition of amino acids, ketones, fatty acids, citric acid, organophosphorus compounds. Vitamin B1 (thiamine, aneurin) is part of cocarboxylase; it is indispensable and enters the human body only with plant food. Vitamin H (biotin, vitamin B7, coenzyme R) is involved in the processes of carboxylation and decarboxylation. Lipoic acid is involved in the decarboxylation of alpha-acids. Three compounds of diallyl disulfide, allyl propyl disulfide and thiopropionaldehyde-B-oxide are found in garlic and onions. The first two compounds cause their smell, and the third one causes its lacrimation. Allyl isothiocyanate is part of the essential oil of mustard seeds, and it causes the taste of seasoning made from them. Mustard seeds also contain thioglycoside sinigrin (its potassium derivative is called myronoic acid potassium) with a burning taste.
• Prevention and treatment of developmental disorders caused by sulfur deficiency
• High efficiency of sulfur fertilizing with a maximum degree of absorption
• Rapid sulfur deficiency reversal
• Prevention of sulfur deficiency
• Activation of protein and fat biosynthesis
• Increased mineral fertilizers utilization rate
• Improved commercial yield quality
• Activation of protective functions of the plant organism
• Improved commercial yield quality (oil content of rapeseeds, sunflower seeds, increased protein content in cereals)