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Angaben zur Quelle [Bearbeiten]

Autor     Sanjay K Banerjee, Subir K Maulik
Titel    Effect of garlic on cardiovascular disorders: a review
Zeitschrift    Nutrition Journal
Herausgeber    www.biomedcentral.com
Ausgabe    1
Jahr    2002
URL    http://www.nutritionj.com/content/pdf/1475-2891-1-4.pdf

Literaturverz.   

yes
Fußnoten    yes
Fragmente    2


Fragmente der Quelle:
[1.] Clm/Fragment 008 21 - Diskussion
Zuletzt bearbeitet: 2014-05-08 21:20:06 Singulus
Banerjee and Maulik 2002, Clm, Fragment, Gesichtet, SMWFragment, Schutzlevel sysop, Verschleierung

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Quelle: Banerjee and Maulik 2002
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Allicin (allyl 2-propenethiosulfineate or diallyl thiosulfinate) is the principal bioactive compound present in aqueous garlic extract or raw garlic homogenate. When garlic is chopped or crushed, allinase enzyme, present in garlic, is activated and acts on alliin (present in intact garlic) to produce allicin. Other main compounds present in garlic homogenate are 1-propenyl allyl thiosulfonate, allyl methyl thiosulfonate, [(E,Z)-4,5,9-trithiadodeca-1,6,11-triene 9-oxide (ajoene), and γ-L-glutamyl-S-alkyl-L-cysteine.] Allicin (allyl 2-propenethiosulfinate or diallyl thiosulfinate) is thought to be the principal bioactive compound present in aqueous garlic extract or raw garlic homogenate. When garlic is chopped or crushed, allinase enzyme, present in garlic, is activated and acts on alliin (present in intact garlic) to produce allicin. Other important sulfur containing compounds presents in garlic homogenate are allyl methyl thiosulfonate, 1-propenyl allyl thiosulfonate and γ-L-glutamyl-S-alkyl-L-cysteine.
Anmerkungen

Not marked as citation. Note the changed order of the "sulfur containing compounds".

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[2.] Clm/Fragment 009 02 - Diskussion
Zuletzt bearbeitet: 2014-05-09 22:09:03 Schumann
Banerjee and Maulik 2002, Clm, Fragment, Gesichtet, SMWFragment, Schutzlevel sysop, Verschleierung

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Quelle: Banerjee and Maulik 2002
Seite(n): 2, Zeilen: l.col: 37ff
The adenosine concentration increases several-fold as the homogenate is incubated at room temperature for several hours.

Another widely studied garlic preparation is aged garlic extract. Sliced raw garlic stored in 15-20% ethanol for more than 1.5 years is refereed to aged garlic extract. This process is supposed to cause considerable loss of allicin and increased activity of certain new compounds. These compounds include S-allylcysteine, S-allylmercaptocysteine, allixin (3- hydroxy-5-methoxy-6-methyl-2-penthyl-4H-pyran-4-one), and selenium which are stable and significantly antioxidant. Medicinally used garlic oil is usually prepared by steam-distillation process. Steam-distilled garlic oil consists of diallyl, allylmethyl, and dimethyl mono to hexa sulfides (Lawson, 1998).

The adenosine concentration increases several-fold as the homogenate is incubated at room temperature. [...]

Another widely studied garlic preparation is aged garlic extract (AGE). Sliced raw garlic stored in 15-20% ethanol for 20 months is refereed to as AGE. This whole process is supposed to cause considerable loss of allicin and increased activity of certain newer compounds, like S-allylcysteine (SAC), S-allylmercaptocysteine, allixin and selenium which are stable, highly bioavailable and significantly antioxidant [5]. [...]

Medicinally used garlic oil is mostly prepared by steam-distillation process. Steam-distilled garlic oil consists of the diallyl (57%), allyl methyl (37%) and dimethyl (6%) mono to hexa sulfides. [...] [1]


1. Lawson LD: Garlic: a review of its medicinal effects and indicated active compounds. In: Phytomedicines of Europe. Chemistry and Biological Activity. Series 691 (Edited by: Lawson LD & Bauer R) American Chemical Society, Washington, DC 1998, 176-209

5. Borek C: Antioxidant health effect of aged garlic extract. J Nutr 2001, 131:1010S-1015S

Anmerkungen

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