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cycloalliin/česnek
Odkaz je uložen do schránky
13 Výsledek
Pharmacokinetics of cycloalliin, an organosulfur compound found in garlic and onion, in rats.
Články mohou překládat pouze registrovaní uživatelé
Přihlášení Registrace
Cycloalliin, an organosulfur compound found in garlic and onion, has been reported to exert several biological activities and also to remain stable during storage and processing. In this study, we investigated the pharmacokinetics of cycloalliin in rats after intravenous or oral administration.
Optimization of Extraction of Cycloalliin from Garlic (Allium sativum L.) by Using Principal Components Analysis.
Články mohou překládat pouze registrovaní uživatelé
Přihlášení Registrace
In this study, we report the optimal extraction conditions for obtaining organosulfur compounds, such as cycloalliin, from garlic by using principal component analysis (PCA). Extraction variables including temperature (40~80°C), time (0.5~12 h), and pH (4~12) were investigated for the highest
Cycloalliin, a cyclic sulfur imino acid, reduces serum triacylglycerol in rats.
Články mohou překládat pouze registrovaní uživatelé
Přihlášení Registrace
Allium species such as onions and garlic are used as foodstuff, condiment, flavoring, and folk medicine. Onions may decrease hyperlipidemia and improve atherosclerosis. However, the ingredients in onion that are responsible for this phenomenon are not known. In the present study, we investigated the
Metabolomics Analysis of the Lipid-Regulating Effect of Allium hookeri in a Hamster Model of High-Fat Diet-Induced Hyperlipidemia by UPLC/ESI-Q-TOF Mass Spectrometry.
Články mohou překládat pouze registrovaní uživatelé
Přihlášení Registrace
Hyperlipidemia is a risk factor for atherosclerotic cardiovascular disease and is a major public health concern. Allium hookeri (AH) is an Allium species containing high levels of bioactive organosulfur compounds such as methiin and cycloalliin. AH exerts hypolipidemic effects in animals fed a
Profiling of organosulphur compounds using HPLC-PDA and GC/MS system and antioxidant activities in hooker chive (Allium hookeri).
Články mohou překládat pouze registrovaní uživatelé
Přihlášení Registrace
This study investigates the comprehensive organosulphur compounds and evaluation of antioxidant activities in Allium hookeri, called hooker chive. The non-volatile and volatile organosulphur compounds were determined by high-performance liquid chromatography-photodiode array detector (HPLC-PDA) and
Changes in organosulfur compounds in garlic cloves during storage.
Články mohou překládat pouze registrovaní uživatelé
Přihlášení Registrace
We determined the changes in the contents of three gamma-glutamyl peptides and four sulfoxides in garlic cloves during storage at -3, 4, and 23 degrees C for 150 days using a validated high-performance liquid chromatography method that we reported recently. When garlic was stored at 4 degrees C for
Effect of genetic characteristics and environmental factors on organosulfur compounds in garlic ( Allium sativum L.) grown in Andalusia, Spain.
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Přihlášení Registrace
The content of organosulfur compounds was determined in selected garlic cultivars grown at four locations in Andalusia, Spain. The organosulfur compounds studied were three γ-glutamyl peptides, namely, γ-l-glutamyl-S-(2-propenyl)-l-cysteine (GSAC), γ-l-glutamyl-S-(trans-1-propenyl)-l-cysteine
Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography.
Články mohou překládat pouze registrovaní uživatelé
Přihlášení Registrace
The properties of garlic (Allium sativum L.) are attributed to organosulfur compounds. Although these compounds change during cultivation and storage, there is no report of their simultaneous analysis. Here, a newly developed analytical method with a rapid and simple sample preparation to determine
Comprehensive NMR analysis of compositional changes of black garlic during thermal processing.
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Přihlášení Registrace
Black garlic is a processed food product obtained by subjecting whole raw garlic to thermal processing that causes chemical reactions, such as the Maillard reaction, which change the composition of the garlic. In this paper, we report a nuclear magnetic resonance (NMR)-based comprehensive analysis
Aged garlic extract and its constituents inhibit platelet aggregation through multiple mechanisms.
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Přihlášení Registrace
Aged garlic extract (AGE) is a complex mixture. Its constituents include allin, cycloalliin, S-allyl-L-cysteine, S-methyl-L-cysteine, S-ethylcysteine, S-1-proponyl-L-cysteine, S-allylmercapto-L-cysteine, fructosyl-arginine, and beta-chlorogenin. It also contains L-arginine, L-cysteine, and
Antioxidant functions of selected allium thiosulfinates and S-alk(en)yl-L-cysteine sulfoxides.
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Přihlášení Registrace
Pure thiosulfinates, R-S(O)S-R (2), where R = Me (2a), Pr (2b), or All (2c), at levels up to 4 mM were not capable of scavenging hydrogen peroxide or superoxide anion. Relative to standard antioxidants (ascorbic acid, n-propyl gallate, butylated hydroxytoluene, Trolox, and reduced glutathione),
Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment.
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Přihlášení Registrace
Changes in contents of the S-alk(en)yl-L-cysteine sulfoxides (ACSOs) methiin, isoalliin, propiin, and cycloalliin in onions after boiling, frying, steaming, and microwaving were investigated using Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry (LC/ESI-MS/MS). ACSOs contents
UPLC-ESI-MS/MS based identification and antioxidant, antibacterial, cytotoxic activities of aqueous extracts from storey onion (Allium cepa L. var. proliferum Regel).
Články mohou překládat pouze registrovaní uživatelé
Přihlášení Registrace
Storey onion (Allium cepa L. var. proliferum Regel) is a variety of onion commonly grown in northern China that has not been researched in detail. This study aimed to identify the chemical compositions of storey onion aqueous extracts by UPLC-ESI-MS/MS, as well as characterize the antioxidant,
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