Organosulfur compounds from garlic (Allium sativum) oxidizing canine erythrocytes.
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.
Yang
Qing
Q
Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan.
Hu
Qiuhui
Q
Yamato
Osamu
O
Lee
Keun-Woo
KW
Maede
Yoshimitsu
Y
Yoshihara
Teruhiko
T
D000476:Alkanesulfonates / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology; D000818:Animals; D001681:Biological Assay; D004285:Dogs; D004912:Erythrocytes / Q000187:drug effects*; D000431:Ethanol; D005737:Garlic; D009682:Magnetic Resonance Spectroscopy; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry; D013441:Sulfinic Acids / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology
D000476:Alkanesulfonates; D010936:Plant Extracts; D013441:Sulfinic Acids; C478023:sulfurous acid allyl ester 3-allylsulfanylallyl ester; C100040:thiosulfinic acids; D000431:Ethanol