Garlic

Garlic (Allium sativum) is thought to have several beneficial cardiovascular effects, such as lowering blood pressure and serum lipid, and antithrombotic activity. Garlic oil has been reported to interrupt thromboxane synthesis, thereby inhibiting platelet function. 

Common Name Scientific Name Bee venom - Original Source Live bees Primary Indications/Effects Multiple sclerosis rheumatoid arthritis other diseases with an autoimmune basis 

Chondroitin Chondroitin sulfate Bovine tracheal cartilage Osteoarthritis (combined with glucosamine] 

Echinacea Echinacea species (E angustifolia E pallida purpurea) Roots and seeds from the echinacea plant Immune stimulant treatment of colds and upper respiratory tract infections applied topically to promote wound healing 

Garlic Allium sativum L Bulb of the garlic plant Decrease cholesterol and other plasma lipids anti-inflammatory antimicrobial antioxidant other effects 

Ginger Zingiber officinale Root of the ginger plant Antiemetic anti-inflammatory antioxidant migraine headaches indigestion infection fever other effects 

HPLC OF ACTIVE INGREDIENTS IN HERBAL NUTRITIONAL SUPPLEMENTS 

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CH3CH2)2S. a colourless liquid with an ethereal odour when pure usually it has a strong garlic-like odour b.p. 92°C. Prepared by the action of KHS on ethyl chloride or potassium ethyl sulphate. When heated at 400-500°C it forms thiophene. 

CH2=CHC = CCH = CH2. a colourless liquid which turns yellow on exposure to the air it has a distinct garlic-like odour b.p. 83-5°C. Manufactured by the controlled, low-temperature polymerization of acetylene in the presence of an aqueous solution of copper(I) and ammonium chlorides. It is very dangerous to handle, as it absorbs oxygen from the air to give an explosive peroxide. When heated in an inert atmosphere, it polymerizes to form first a drying oil and finally a hard, brittle insoluble resin. Reacts with chlorine to give a mixture of chlorinated products used as drying oils and plastics. 

C4H8CI2S, (CH2CICH2)2S. Colourless oily liquid with a faint garlic-like odour m.p. 13-I4 C, b.p. 215-217 C. Manufactured by treating S2CI2 with ethene at 30-35°C. Decomposed violently by bleaching powder. It is a powerful vesicant and poison, and causes... 

CH rCHCH NHCSNH. Colourless crystalline solid with a faint garlic-like odour m.p. 74 C. Manufactured by treating propenyl isothiocyanate with a solution of ammonia in alcohol. It has been given by injection in the treatment of conditions associated with the formation of excessive fibrous tissue. Toxic side reactions may occur. Propenyl thiourea is a chemical sensitizer for photographic silver halide emulsions. 

The element is a steel gray, very brittle, crystalline, semimetallic solid it tarnishes in air, and when heated is rapidly oxidized to arsenous oxide with the odor of garlic. Arsenic and its compounds are poisonous. 

Tellurium and its compounds are probably toxic and should be handled with care. Workmen exposed to as little as 0.01 mg/ms of air, or less, develop "tellurium breath," which has a garlic-like odor. 

Allyl IS derived from the botanical name for garlic Allium sativum) It was found in 1892 that the major component obtained by distilling garlic oil is H2C=CHCH2SSCH2CH=CH2 and the word a//y/was coined for the H2C=CHCH2— group on the basis of this origin... 

Vacuum Treatment. Milk can be exposed to a vacuum to remove low boiling substances, eg, onions, garlic, and some silage, which may impart off-flavors to the milk, particularly the fat portion. A three-stage vacuum unit, known as a vacreator, produces pressures of 17, 51—68, and 88—95 kPa (127, 381—508, and 660—711 mm Hg). A continuous vacuum unit in the HTST system may consist of one or two chambers and be heated by Hve steam, with an equivalent release of water by evaporation, or flash steam to carry off the volatiles. If Hve steam is used, it must be cuUnary steam which is produced by heating potable water with an indirect heat exchanger. Dry saturated steam is desired for food processing operations. 

Sulfoxides occur widely in small concentrations in plant and animal tissues, eg, aHyl vinyl sulfoxide [81898-53-5] in garlic oil and 2,2 -sulfinylbisethanol [3085-45-8] as fatty esters in the adrenal cortex (1,2). Homologous methyl sulfinyl alkyl isothiocyanates, which are represented by the formula CH3SO(CH2) NCS, where n = 3 [37791-20-1], 4 [4478-93-7], 5 [646-23-1], 8 [75272-81-0], 9 [39036-83-4], or 10 [39036-84-5], have been isolated from a number of mustard oils in which they occur as glucosides (3). Two methylsulfinyl amino acids have also been reported methionine sulfoxide [454-41-1] from cockroaches and the sulfoxide of i -methylcysteine, 3-(methylsulfinyl)alaiiine [4740-94-7]. The latter is the dominant sulfur-containing amino acid in turnips and may account in part for their characteristic odor (4). 

The unusual physical complaints and findings in workers overexposed to teUurium include somnolence, anorexia, nausea, perspiration, a metallic taste in the mouth and garlic-like odor on the breath (48). The unpleasant odor, attributed to the formation of dimethyl teUuride, has not been associated with any adverse health symptoms. Tellurium compounds and metaboUc products have been identified in exhaled breath, sweat, urine, and feces. Elimination is relatively slow and continuous exposure may result in some accumulation. No definite pathological effects have been observed beyond the physical complaints outlined. Unlike selenium, teUurium has not been proved to be an essential biological trace element. 

Carbon Sulfotelluride. Carbon sulfoteUuride [10340-06-4] CSTe, exists as a yeUow-red Hquid having a garlic-like odor. It is decomposed by light, even at —50°C, to carbon disulfide, carbon, and teUurium. 

The esters of thiosulfinic acid R -SO,-S-R are used as fungicides and antibacterial prepai ations. These compounds have similar stiaicture fragments to allicin - natural insecticide from garlic with following structure (CH =CH-CH ),[SO-S] (http //www.ALLICIN.com). For deter-mination of ethyl S-ester of 4-aminobenzenthiosulfinic acid (esulan) in the ointment RP-HPLC was proposed [1] with acetonitrile water=30 70 as eluent. For seai ching bioactive compounds the synthesis of new esters of thiosulfinic acid is perspective that was confirmed by results of recent studies as instance [2]. Therefore requirements ai e existed for investigation HPLC sepai ations of these substances. 

V-Allylthiourea (thiosinamine) [109-57-9] M 116.2, m 70-73 , 78 . Recrystd from H2O. Soluble in 30 parts of cold H2O, soluble in EtOH but insoluble in "CeHg. Also recrystd from acetone, EtOH or ethyl acetate, after decolorising with charcoal. The white crystals have a bitter taste with a slight garlic odour and are TOXIC. [Anal Chem 21 421 7949.]... 

Observable Characteristics - Physical State (as normally shipped) Solid Color White Odor. Like garlic none. 

Chemical Designations - Synonyms l,Chloro-2,3-epoxypropane Chloromethyloxirane gamma-Chloropropylene oxide 3-Chloro-1,2-propylene oxide Chemical Formula O-CHj CH CHjCl. Observable Characteristics - Physical State (as shipped) Liquid Color Colorless Odor Pungent, garlic sweet, pungent like chloroform. 

Mercaptans Compounds containing sulfur which have an extremely offensive skunk-like odor. Also sometimes described as smelling like garlic or onions. Mesh count The number of threads in a linear inch of fabric/wire cloth. 

PH3 is an extremely poisonous, highly reactive, colourless gas which has a faint garlic odour at concentrations above about 2 ppm by volume. It is intermediate in thermal stability between NH3 (p. 421) and ASH3 (p. 557). Several convenient routes are available for its preparation ... 

Diallyl disulphide, (C3H5)S.S(C3H6), is a light yellow oil of garlic odour, found to the extent of about 60 per cent, in oil of garlic. It is a liquid of specific gravity 1-023, and boils at 80° to 81° at 16 mm. pressure. 

Allyl-propyl disulphide, (C3H5)S. S. (C3H7), exists to the extent of about 5 per cent, in garlic oil. It is a bright yellow oil of foul odour, having a specific gravity 1-023 and boiling at 66° to 69° at 16 mm. pressure. 

Knoblauch, m. garlic, knoblauchartig, a. garlic-like, garlicky. Knoblauch-erz, n. (Min.) scorodite. -ga-mander, m. water germander, -ol, n. garlic oil. 

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