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BY-NC-ND 3.0 license Open Access Published by De Gruyter June 2, 2014

Organosulfur Compounds from Garlic (Allium sativum) Oxidizing Canine Erythrocytes

  • Qing Yang , Qiuhui Hu , Osamu Yamatoc , Keun-Woo Lee and Teruhiko Yoshihara EMAIL logo

Abstract

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.

Received: 2015-9-23
Revised: 2002-11-27
Published Online: 2014-6-2
Published in Print: 2003-6-1

© 1946 – 2014: Verlag der Zeitschrift für Naturforschung

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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