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Inhibitors of platelet aggregation generated from mixtures of Allium species and/or S-alk(en)nyl-L-cysteine sulfoxides

Author:
Morimitsu, Y., Morioka, Y., Kawakishi, S.
Source:
Journal of agricultural and food chemistry 1992 v.40 no.3 pp. 368-373
ISSN:
0021-8561
Subject:
Allium, Allium cepa, garlic, onions, plant extracts, vegetable juices, mixtures, isolation, inhibitors, thrombosis
Abstract:
From the mixing of onion (Allium cepa L.) juice with S-alk(en)yl-L-cysteine sulfoxides or other Allium species, thiopropanal S-oxide, the lachrymatory factor of onion, reacted with other sulfenic acids produced by the action of CS-lyase (alliinase). Using this reaction, the AC series/cepaenes so far isolated from onion extracts as inhibitors of platelet aggregation and their homologues could be obtained in good yield. Hence, the mixing of onion with rakkyo (A. chinense G. Don) or garlic (A. sativum L.) resulted in marked increases in the inhibitory activity of platelet aggregation compared to the inhibitory activity of onion extracts. The antithrombotic compounds isolated from these mixtures were alpha-sulfinyl disulfides and thiosulfinates. Thiopropanal S-oxide was considered to play an important role in the formation of bioactive alpha-sulfinyl disulfides.
Agid:
1360132