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Relevant bibliographies by topics / Allyl methyl sulfide

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Journal articles

Academic literature on the topic 'Allyl methyl sulfide'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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Journal articles on the topic "Allyl methyl sulfide"

1

Suarez, F., J. Springfield, J. Furne, and M. Levitt. "Differentiation of mouth versus gut as site of origin of odoriferous breath gases after garlic ingestion." American Journal of Physiology-Gastrointestinal and Liver Physiology 276, no. 2 (1999): G425—G430. http://dx.doi.org/10.1152/ajpgi.1999.276.2.g425.

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Utilizing the sulfur-containing gases of garlic as probes, we investigated the gut versus mouth origin of odoriferous breath gases. Five individuals ingested 6 g of garlic, and sulfur gases in mouth, alveolar air, and urine samples were measured. The mouth normally contained low concentrations of hydrogen sulfide, methanethiol, and dimethyl sulfide. Immediately after garlic ingestion, transient high concentrations of methanethiol and allyl mercaptan and lesser concentrations of allyl methyl sulfide (AMS), allyl methyl disulfide, and allyl disulfide were observed. With the exception of AMS, all

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2

Shimizu, Katsumasa, Yuichi Maeda, Kenji Osawa, and Susumu Shimura. "Deodorizing Effect of Rubus suavissimus Extract against Allyl Methyl Sulfide." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 51, no. 4 (2004): 205–9. http://dx.doi.org/10.3136/nskkk.51.205.

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3

FANTONI, A. C. "ChemInform Abstract: Microwave Spectrum, Conformation and Internal Rotation in Allyl Methyl Sulfide." ChemInform 22, no. 19 (2010): no. http://dx.doi.org/10.1002/chin.199119045.

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4

KYUNG, K. H., and H. P. FLEMING. "Antimicrobial Activity-of Sulfur Compounds Derived from Cabbage‡." Journal of Food Protection 60, no. 1 (1997): 67–71. http://dx.doi.org/10.4315/0362-028x-60.1.67.

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Selected sulfur compounds found in cabbage and its fermentation product, sauerkraut, were tested for minimum inhibitory concentration (MIC) against growth of 15 species of bacteria and 4 species of yeasts. S-Methyl-l-cysteine sulfoxide, sinigrin, and dimethyl sulfide at 500 ppm were not inhibitory to any of the bacteria and yeasts tested. Dimethyl disulfide at 500 ppm retarded some, but did not prevent growth of any of the test microorganisms. Dimethyl trisulfide had an MIC to bacteria of 200 ppm and to yeast of 20 ppm. Methyl methanethiosulfinate had an MIC between 50 and 200 ppm for all bact

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5

Chittezhath, Manesh, and Girija Kuttan. "Radioprotective Activity of Naturally Occurring Organosulfur Compounds." Tumori Journal 92, no. 2 (2006): 163–69. http://dx.doi.org/10.1177/030089160609200213.

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The radioprotective effects of naturally occurring sulfur compounds and isothiocyanates such as diallyl sulfide (DAS), diallyl disulfide (DADS), allyl methyl sulfide (AMS), allyl isothiocyanate (AITC) and phenyl isothiocyanate (PITC) have been investigated in whole body irradiated Swiss albino mice. Administration of these sulfur compounds could reduce the serum content of alkaline phosphatase (ALP), which was elevated after irradiation (23.9 ± 1.82 KA units). The elevated liver content of glutamate pyruvate transaminase (GPT) in control animals (76.2 ± 2.2 U/mL) after irradiation was signific

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6

Park, Hokoon, Nam Hoon Baik, Jae Yeol Lee, Soo Ja Kim, and Won Hoon Ham. "Regio- and stereoselective reactions of (S)-(1-methylpyrrolidin-2-yl)methyl allyl sulfide." Archives of Pharmacal Research 14, no. 4 (1991): 364–69. http://dx.doi.org/10.1007/bf02876886.

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7

SHIN, HAN-SEUNG, W. JOHN RODGERS, ENAYAT A. GOMAA, GALE M. STRASBURG, and J. IAN GRAY. "Inhibition of Heterocyclic Aromatic Amine Formation in Fried Ground Beef Patties by Garlic and Selected Garlic-Related Sulfur Compounds." Journal of Food Protection 65, no. 11 (2002): 1766–70. http://dx.doi.org/10.4315/0362-028x-65.11.1766.

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The effects of garlic and selected organosulfur compounds (diallyl disulfide, dipropyl disulfide, diallyl sulfide, allyl methyl sulfide, allyl mercaptan, cysteine, and cystine) on the formation of heterocyclic aromatic amines (HAAs) in fried ground beef patties were evaluated. Minced garlic cloves (ca. 4.8 to 16.7%, wt/wt) or organosulfur compounds (0.67 mmol) were added directly to ground beef. Patties (100 g) were fried at 225°C (surface temperature) for 10 min per side. Two patties were fried for each replication, and five replicates were analyzed for each treatment. For each replicate, fou

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8

Díaz, Mario G., Esteban G. Vega‐Hissi, Matias F. Andrada, and Juan C. Garro Martinez. "Scavenging of Hydrogen Peroxide by Allyl Methyl Sulfide and Diallyl Sulfide, Two Garlic Active Compounds: A Theoretical Study." ChemistrySelect 5, no. 11 (2020): 3234–42. http://dx.doi.org/10.1002/slct.201904725.

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9

Konieczny, Marek T., Grzegorz Maciejewski, and Wojciech Konieczny. "Selectivity Adjustment in the Cleavage of Allyl Phenyl and Methyl Phenyl Ethers with Boron Trifluoride-Methyl Sulfide Complex." Synthesis, no. 10 (2005): 1575–77. http://dx.doi.org/10.1055/s-2005-865304.

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10

Mohammed, Soheb Anwar, Bugga Paramesha, Himanshu Meghwani, Maramreddy Prasanna Kumar Reddy, Sudheer Kumar Arava, and Sanjay Kumar Banerjee. "Allyl Methyl Sulfide Preserved Pressure Overload-Induced Heart Failure Via Modulation of Mitochondrial Function." Biomedicine & Pharmacotherapy 138 (June 2021): 111316. http://dx.doi.org/10.1016/j.biopha.2021.111316.

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