propene/allium

Lyen an sove nan clipboard la

AtikEsè klinikPatant

Chwazi kalite sòt

Paj 1 soti nan 17 rezilta yo

Studies on the antimutagenic activities of garlic extract.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Experiments with Salmonella tester strains indicated that aqueous garlic extract possesses antimutagenic properties toward ionizing radiation, peroxides, adriamycin, and N-methyl-N'-nitro-nitrosoguanidine. The assumption that radical scavenging garlic constituents, i.e., molecules with sulfur

Quantitative determination of allicin in garlic: supercritical fluid extraction and standard addition of alliin.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

A quantitative method is described for the determination of allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester) in garlic, using standard additions of alliin (l-(+)-S-allylcysteine sulfoxide) in conjunction with supercritical fluid extraction (SFE) and high performance liquid chromatography

Effects of a garlic-derived principle (ajoene) on aggregation and arachidonic acid metabolism in human blood platelets.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

When garlic cloves are chopped or crushed several dialkyl thiosulfinates are rapidly formed by the action of the enzyme alliin lyase or alliinase (EC 4.4.1.4) on S(+)-alkyl-L-cysteine sulfoxides. Allicin (diallyl thiosulfinate or allyl 2-propene thiosulfinate) is the dominant thiosulfinate released.

Applications of direct analysis in real time mass spectrometry (DART-MS) in Allium chemistry. 2-propenesulfenic and 2-propenesulfinic acids, diallyl trisulfane S-oxide, and other reactive sulfur compounds from crushed garlic and other Alliums.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Through the use of direct analysis in real time mass spectrometry (DART-MS), 2-propenesulfenic acid, an intermediate long postulated as being formed when garlic ( Allium sativum ) is crushed, has been detected for the first time and determined by mass spectrometric methods to have a half-life of <1

Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Supercritical fluid chromatography-mass spectrometry has been used successfully to identify allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester), the predominant thiosulfinate in freshly cut garlic (Allium sativum). A low oven temperature (50 degrees C) and low restrictor tip temperature (115

Volatile garlic odor components: gas phases and adsorbed exhaled air analysed by headspace gas chromatography-mass spectrometry.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Combined headspace gas chromatography-mass spectrometry (HSGC-MS) was used in the analysis of garlic volatile compounds. Twenty major components were identified in the gas phases enriched by fresh, sliced garlic cloves ( ALLIUM SATIVUM L, Allioceae, Liliidae). Suspended dry garlic powder and crushed

Alliinase (alliin lyase) from garlic (Alliium sativum) is glycosylated at ASN146 and forms a complex with a garlic mannose-specific lectin.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Alliinase (EC 4.4.1.4) catalyses the production of allicin (thio-2-propene-1-sulfinic acid S-allyl ester), a biologically active compound which is also responsible for the characteristic smell of garlic. It was demonstrated that alliinase which contains 5.5-6% of neutral sugars, gives clear

Antimicrobial activity of the thiosulfinates isolated from oil-macerated garlic extract.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

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

Garlicnins B(1), C(1), and D, from the fraction regulating macrophage activation of Allium sativum.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Several novel sulfides from acetone extracts of bulbs of garlic (Allium sativum L.), were identified and investigated. These were named garlicnins B(1) (1), C(1) (2), and D (3), and they were found to have the ability to control macrophage activation. Garlicnins B(1) (1) and C(1) (2) possess a new

Protective effects of allicin on 1,3-DCP-induced lipid metabolism disorder in HepG2 cells.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester), with quite a good range of hepatoprotective and antineoplastic properties, is a functional substance from garlic (Allium sativum L.) The purpose of this study was to provide evidence that allicin could protect 1,3-DCP-induced lipid

Effect of Allicin against Ischemia/Hypoxia-Induced H9c2 Myoblast Apoptosis via eNOS/NO Pathway-Mediated Antioxidant Activity.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester, diallyl thiosulfinate) is the main biologically active ingredient in garlic. The present study investigated the protective effect of allicin against cardiomyocyte apoptosis that was induced by ischemia in vitro and the potential molecular

The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Allicin (thio-2-propene-1-sulfinic acid S-allyl ester) is the main biologically active component of garlic clove extracts. Its biological activity was attributed to either antioxidant activity or thiol disulfide exchange. Antioxidant properties of both allicin and its precursor, alliin

Allicin as add-on therapy for Helicobacter pylori infection: A systematic review and meta-analysis.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

BACKGROUND

Allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester, diallyl thiosulfinate) extracted from garlic, has proven activity against Helicobacter pylori (H. Pylori) infection. In recent years, clinical trials have explored its utility as an add-on

Differential inhibition of human platelet aggregation by selected Allium thiosulfinates.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Thiosulfinates (TSs) have been implicated as a principle source of the antiplatelet property of raw onion and garlic juice. The in vitro responses of human platelets to dosages of four TSs were measured using whole blood aggregometry and compared by regression analysis. Of the compounds evaluated,

Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Fresh onions (Allium cepa L.) emit volatile organic compounds (VOCs) naturally in very low concentrations. The aim of the present study was to determine the emission rate of low-boiling VOCs from healthy and naturally infected onion bulbs at 4, 15, and 25 °C and to evaluate the applicability

Antre nan paj
facebook nou an

Herbal & Natural Medicine

Baz done ki pi konplè remèd fèy medsin te apiye nan syans

Travay nan 55 lang
Geri èrbal te apiye nan syans
Remèd fèy rekonesans pa imaj
Kat entèaktif GPS - tag zèb sou kote (vini byento)
Li piblikasyon syantifik ki gen rapò ak rechèch ou an
Search remèd fèy medsin pa efè yo
Izeganize enterè ou yo ak rete kanpe fè dat ak rechèch la nouvèl, esè klinik ak rive

Tape yon sentòm oswa yon maladi epi li sou remèd fèy ki ta ka ede, tape yon zèb ak wè maladi ak sentòm li itilize kont.
* Tout enfòmasyon baze sou rechèch syantifik pibliye