Organosulfur compounds from garlic (Allium sativum) oxidizing canine erythrocytes.
نویسندگان
چکیده
The sulfurous acid ester, trans-sulfurous acid allyl ester 3-allylsulfanyl-allyl ester 8, along with two known thiosulfinates was isolated from the aqueous ethanol extract of garlic (Allium sativum). The chemical structure of 8 was determined on the basis of spectroscopic data including high resolution mass and two-dimensional NMR techniques. All of these compounds induced methemoglobin formation in a canine erythrocyte suspension in vitro resulting in the oxidation of canine erythrocytes. This is the first report of sulfurous acid ester showing oxidant activity in canine erythrocytes.
منابع مشابه
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ورودعنوان ژورنال:
- Zeitschrift fur Naturforschung. C, Journal of biosciences
دوره 58 5-6 شماره
صفحات -
تاریخ انتشار 2003