Acyclic Sulfides, Garlicnins L-1–L-4, E, and F, from Allium sativum

Toshihiro Nohara; Yukio Fujiwara; Tsuyoshi Ikeda; Koki Yamaguchi; Hideyuki Manabe; Kotaro Murakami; Masateru Ono; Daisuke Nakano; Junei Kinjo

doi:10.1248/cpb.c14-00003

Notes

Acyclic Sulfides, Garlicnins L-1–L-4, E, and F, from Allium sativum

Toshihiro Nohara , Yukio Fujiwara, Tsuyoshi Ikeda, Koki Yamaguchi, Hideyuki Manabe, Kotaro Murakami, Masateru Ono, Daisuke Nakano, Junei Kinjo

Author information

Toshihiro Nohara Corresponding author
Faculty of Pharmaceutical Sciences, Sojo University
Yukio Fujiwara
Graduate School of Medical Sciences, Faculty of Life Sciences, Kumamoto University
Tsuyoshi Ikeda
Faculty of Pharmaceutical Sciences, Sojo University
Koki Yamaguchi
Faculty of Pharmaceutical Sciences, Sojo University
Hideyuki Manabe
Faculty of Pharmaceutical Sciences, Sojo University
Kotaro Murakami
Faculty of Pharmaceutical Sciences, Sojo University
Masateru Ono
School of Agriculture, Tokai University
Daisuke Nakano
Faculty of Pharmaceutical Sciences, Fukuoka University
Junei Kinjo
Faculty of Pharmaceutical Sciences, Fukuoka University

Keywords: Allium sativum, acyclic sulfide, garlicnin L-1, garlicnin E, garlicnin F, macrophage activation

JOURNAL FREE ACCESS FULL-TEXT HTML

2014 Volume 62 Issue 5 Pages 477-482

DOI https://doi.org/10.1248/cpb.c14-00003

Details

Abstract

Six novel acyclic sulfides, named garlicnins L-1–L-4 (1–4), E (5), and F (6), were isolated from the acetone extracts, with the ability to suppress M2 macrophage activation, of the bulbs of garlic (Allium sativum L.), and their chemical structures were characterized.

Corresponding author

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