thiosulfinate/ネギ属

Two garlic-derived compounds, Propyl Propane Thiosulfonate (PTS) and Propyl Propane Thiosulfinate (PTSO), were examined for their efficacy against mycotoxigenic Fusarium species (F. graminearum, F. langsethiae, F. verticillioides). The objectives were to assess the

Essential oils from onion (Allium cepa L.), garlic (Allium sativum L.), and their main components, such as propyl thiosulfinate oxide (PTSO) are being intended for active packaging with the purpose of maintaining and extending food product quality and shelf life. The present work aims to assess for

Lachrymatory (Z)-butanethial S-oxide along with several 1-butenyl thiosulfinates was detected by DART mass spectrometry upon cutting Allium siculum , a popular ornamental Allium species used in some cultures as a spice. (Z)-Butanethial S-oxide isolated from the plant was shown to be identical to a

Isolation and identification of (S(S)R(C))-S-n-butylcysteine sulfoxide (1) from the bulbs of Allium siculum is reported. This compound was found in all parts of the plant (bulbs, stem, leaves, and flowers) along with known compounds (S(S)R(C))-S-methyl- and (R(S)R(C))-(E)-S-(1-propenyl)cysteine

Sulfenic acids play a prominent role in biology as key participants in cellular signaling relating to redox homeostasis, in the formation of protein-disulfide linkages, and as the central players in the fascinating organosulfur chemistry of the Allium species (e.g., garlic). Despite their relevance,

It has long been recognized that garlic and petiveria, two plants of the Allium genus--which also includes onions, leeks and shallots--possess great medicinal value. In recent times, the biological activities of extracts of these plants have been ascribed to the antioxidant properties of the

The aim of this study was the elucidation of the inhibitory influence of Allium (garlic, onion, leek) and Brassica (cabbage, Brussels sprouts) plants juices, on jack bean urease activity. Concentrations of thiosulfinates, the compounds responsible for the inhibition, were determined in studied

Platelet-derived growth factor (PDGF) is a potent inducer of vascular smooth muscle cell (VSMC) migration, whereas insulin, in physiological concentrations, helps maintain the nonproliferative phenotype of these cells. However, hyperinsulinemia (10 nmol/L) significantly potentiates the PDGF (30

Allicin (diallylthiosulfinate) is the main biologically active component of freshly crushed garlic cloves. It is produced upon the interaction of the nonprotein amino acid alliin with the enzyme alliinase (alliin lyase, EC 4.4.1.4). A simple and rapid spectrophotometric procedure for determination

The radical-trapping antioxidant (RTA) activities of allicin and petivericin, thiosulfinates widely believed responsible for the medicinal properties of garlic and Petiveria, were determined in phosphatidylcholine lipid bilayers. The results indicate that both compounds are surprisingly ineffective,

Three thiosulfinates were isolated from oil-macerated garlic extract, and their structures were identified as 2-propene-1-sulfinothioic acid S-(Z,E)-1-propenyl ester [AllS(O)SPn-(Z,E)], 2-propenesulfinothioic acid S-methyl ester [AllS(O)SMe], and methanesulfinothioic acid S-(Z,E)-1-propenyl ester

Cysteine was found to form pigments with garlic thiosulfinates in this investigation, in contrast to previous reports. Pigments were formed only when the molar concentration ratios of cysteine to total thiosulfinates were smaller than 2:1. Cysteine does not form pigments with thiosulfinates in the

Garlic, a widely cultivated global vegetable crop, is threatened by the underground pest Bradysia odoriphaga in China. Previous reports indicated that garlic essential oil, of which the dominant components are sulfides or thiosulfinates, exhibits insecticidal activity against pests. However, it is

The content of dialk(en)yl thiosulfinates, including allicin, and their degradation products has been determined by high performance liquid chromatography (HPLC), using the respective determined extinction coefficients, for a number of commercially available garlic products. Quantitation has been