A stereodivergent plan is presented leading to all eight stereoisomers of oseltamivir carboxylate (OC). Key chemical manoeuvers are (1) a three-component vinylogous Mukaiyama-Mannich reaction, which sets the whole carbon skeleton and heteroatom substituents, and (2) an intramolecular, silylative Mukaiyama aldol reaction, which creates the targeted carbocycle. The viability of the plan was demon...

We have previously characterized a number of small molecule organic compounds that prevent the aggregation of the beta-amyloid peptide and its neurotoxicity in hippocampal neuronal cultures. We have now evaluated the effects of such compounds on amyloid precursor protein (APP) accumulation in the CTb immortalized cell line derived from the cerebral cortex of a trisomy 16 mouse, an animal model ...

Poly-o-anisidine Sn(IV) arsenophosphate is a newly synthesized nanocomposite material and has been characterized on the basis of its chemical composition, ion exchange capacity, TGA-DTA, FTIR, X-RAY, SEM, and TEM studies. On the basis of distribution studies, the exchanger was found to be highly selective for lead that is an environmental pollutant. For the detection of lead in water a heteroge...

The title compound, C(14)H(12)ClNO(2), was prepared by refluxing 4-chloro-benzoyl chloride with o-anisidine in CHCl(3). The methoxy-phen-yl-amide segment of the mol-ecule is almost planar, with a dihedral angle of 5.10 (7)° between the benzene ring and the C-N-C(O)-C fragment. A weak intra-molecular N-H⋯O contact forms an S(5) ring and contributes to the planarity of this portion of the mol-ecu...

Fourier transform Raman spectroscopy has been used to investigate the chemical changes taking place during lipid oxidation in several edible oils. Oxidative degradation of six vegetable oils was accelerated by heating at 160 degrees C. Formation of aldehydes was detected, and saturated as well as alpha,beta-unsaturated aldehydes could be identified with the help of pure component spectra. The f...

Trans Fat formations of palm olein, currently the most common edible oil in the world, during different oxidation conditions resulted from prolonged thermal treatments were elucidated. When palm olein was heated at 180 C and exposed to air and daylight up to 16 days, trans fat increased from 0.22% to 0.36% in the first 5 days of heat treatment and then fluctuated around a value of 0.33%. Under...

Anthocyanin is a powerful natural antioxidant. Purple corn husk is rich in anthocyanin. In this paper the antioxidative effect of anthocyanin-rich purple corn husk extract (PCHE) in mayonnaise during storage was studied. The antioxidative effect of the mayonnaise containing PCHE was evaluated by measuring peroxide values, p-anisidine values, total oxidation values, acid values, and iodine value...