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Thiosulfinate
In organosulfur chemistry, thiosulfinate is a functional group consisting of the linkage R-S(O)-S-R (R are organic substituents). Thiolsulfinates are also named as alkanethiosulfinic (or arenethiosulfinic) acid esters. They are the first member of a family of compounds containing an oxidized disulfide bond. Other members of this family include thiosulfonates (R-SO2-S-R), α-disulfoxides (R-S(O)-S(O)-R), sulfinyl sulfones (R-S(O)-SO2-R), and α-disulfones (R-SO2-SO2-R), all of which are known. The thiosulfinate group can occur in cyclic as well as acyclic structures. Occurrence A variety of acyclic and cyclic thiosulfinates are found in plants, or formed when the plants are cut or crushed. A well-known thiosulfinate is allicin, one of the active ingredients formed when garlic is crushed. Allicin was discovered in 1944 by Chester J. Cavallito and coworkers. Thiosulfinates containing various combinations of the methyl, ''n''-propyl, 1-propenyl, 2-propenyl, ''n''-butyl, 1-buten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petiveria Alliacea
''Petiveria'' is a genus of flowering plants in the pigeonberry family, Petiveriaceae. The sole species it contains, ''Petiveria alliacea'', is native to Florida and the lower Rio Grande Valley of Texas in the United States, Mexico, Central America, the Caribbean, and tropical South America. Introduced populations occur in Benin and Nigeria. It is a deeply rooted herbaceous perennial shrub growing up to in height and has small greenish piccate flowers. The roots and leaves have a strong acrid, garlic-like odor which taints the milk and meat of animals that graze on it. Common names It is known by a wide number of common names including: ''guinea henweed'', ''guiné'' () in Brazil, ''anamu'' in the Dominican Republic, Puerto Rico and Brazil, ''apacin'' in Guatemala, ''mucura'' in Peru, and ''guine'' in many other parts of Latin America, ''feuilles ave'', ''herbe aux poules'', ''petevere a odeur ail'', and, in Trinidad, as ''mapurite'' (pronounced ''Ma-po-reete'') and ''gull ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organosulfur Chemistry
Organosulfur compounds are organic compounds that contain sulfur. They are often associated with foul odors, but many of the sweetest compounds known are organosulfur derivatives, e.g., saccharin. Nature abounds with organosulfur compounds—sulfur is vital for life. Of the 20 common amino acids, two (cysteine and methionine) are organosulfur compounds, and the antibiotics penicillin and sulfa drugs both contain sulfur. While sulfur-containing antibiotics save many lives, sulfur mustard is a deadly chemical warfare agent. Fossil fuels, coal, petroleum, and natural gas, which are derived from ancient organisms, necessarily contain organosulfur compounds, the removal of which is a major focus of oil refineries. Sulfur shares the chalcogen group with oxygen, selenium, and tellurium, and it is expected that organosulfur compounds have similarities with carbon–oxygen, carbon–selenium, and carbon–tellurium compounds. A classical chemical test for the detection of sulfur compounds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allicin Skeletal
Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae Allioideae is a subfamily of monocot flowering plants in the family Amaryllidaceae, order Asparagales. It was formerly treated as a separate family, Alliaceae. The subfamily name is derived from the generic name of the type genus, '' Allium'' .... It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is part of a defense mechanism against attacks by pests on the garlic plant. Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a thioester of sulfenic acid and is also known as allyl thiosulfinate. Its biological ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
