Garlic acid

Powder-milled alfalfa (garlic acid, denoted as R in the reactions in Scheme 1.1) was used to reduce the iron in the Fe component in this synthesis. The variation in crystal morphologies was generated according to the amount of Fe available for reaction in the final step, while the pH-dependent morphology of the metal nanoparticles exposed the preferential reduction of iron into Fe during the biosynthesis process. 

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 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. 

Nishimura and coworkers57-59 studied the y-radiolysis of aqueous solutions of sulfoxide amino acids. Sulfoxide amino acids are the precursors of the flavors of onions (S-propyl-L-cysteine sulfoxide, S-methyl-L-cysteine sulfoxide and S-(l-propenyl)-L-cysteine sulfoxide) and garlic (S-allyl-L-cysteine sulfoxide). In studies on sprout inhibition of onion by /-irradiation it was found that the characteristic flavor of onions became milder. In the y-radiolysis of an aqueous solution of S-propyl-L-cysteine sulfoxide (PCSO)57,58 they identified as the main products alanine, cysteic acid, dipropyl disulfide and dipropyl sulfide. In the radiolysis of S-allyl-L-cysteine sulfoxide (ACSO) they found that the main products are S-allyl-L-cysteine, cysteic acid, cystine, allyl alcohol, propyl allyl sulfide and diallyl sulfide. The mechanisms of formation of the products were partly elucidated by the study of the radiolysis in the presence of N20 and Br- as eaq - and OH radicals scavengers, respectively. 

Enteric-coated tablets or capsules of garlic are better absorbed since an active ingredient, allicin, is acid labile. The tablets or capsules bypass the stomach and release their contents in the alkaline medium of the small intestine [4],... 

Amino acid Egg white Egg yolk Casein Animal glue (collagen) Wool (keratin) Silk (fibroin) Garlic... 

The identification of the proteinaceous binder is done by the evaluation of the amino acid patterns obtained generally egg, casein, animal glue and garlic (garlic being used in gildings [93]) are reported. The amino acid profiles have been processed by different methods and several strategies have been developed to obtain the final identification ... 

Ajoene (Spanish, ajo, garlic), 4,5,9-trithiadodeca-l,6,ll-triene-9-oxide 35 (Scheme 12), an antithrombotic compound with other well-defined physiological properties, is formed from allicin.84 Like allicin, ajoene is a sulfoxide but has two further sulfur atoms in a disulfide linkage. E and Z isomeric forms are possible involving the C=C bond at positions 6 and 7. Ajoene is somewhat more stable than allicin. The formation of ajoene probably involves condensation of 2 molecules of allicin forming a sulfonium salt 33, with elimination of propenesulfenic acid. Elimination of a second molecule of propenesulfenic acid... 

Srivastava KC. (1984). Aqueous extracts of onion, garlic and ginger inhibit platelet aggregation and alter arachidonic acid metabolism. Biomed Biochim Acta. 43(8-9) S335-46. 

Here are three molecules from garlic. First, we have a very unusual amino acid, allin ... 

However, the most interesting molecule is ajoene, which is derived from garlic when it is cooked, particularly under slightly acidic conditions such as in tomato sauce ... 

The pure form of tellurium burns with a blue flame and forms tellurium dioxide (TeO ). It is brittle and is a poor conductor of electricity. It reacts with the halogens of group 17, but not with many metals. When it reacts with gold, it forms gold telluride. Tellurium is insoluble in water but readily reacts with nitric acid to produce tellurous acid. If inhaled, it produces a garlic-like odor on one s breath. 

Fish Oil Supplements (Omega-3 Polyunsaturated Fatty Acid) Garlic Allium sativum) Gentian Genliana luiea) GingCT Zingiber officinale)... 

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