Detail of "21593-77-1"

Reference

Anti-blood coagulation and cytotoxic effects of compounds from Chinese plants used for thrombosis-like diseases

Anti-blood coagulation and cytotoxic effects of compounds from Chinese plants used for thrombosis-like diseases. Peng, Junpeng; Narui, Takao; Suzuki, Hisaya; Ishii, Rheiko; Abuki, Hideo; Okuyama, Toru (Department Applied Medicine, Beijing Institute Radiation Medicine, Beijing 100850, Peop. Rep. China). Natural Medicines, 50(5), 358-362 (English) 1996 Japanese Society of Pharmacognosy. CODEN: NMEDEO. ISSN: 1340-3443. DOCUMENT TYPE: Journal CA Section: 63 (Pharmaceuticals) Section cross-reference(s): 1, 11 To obtain naturally occurring substances which can prevent and cure thrombosis and/or cancer, 20 compds. including glycosides from Allium chinense, A. macrostemon, A. sativum, Bolbostemma paniculatum, Rhamnella gilgitica and Rhodiola crenulata were examd. for their effects on platelet aggregation, blood coagulation and fibrinolysis. Their cytotoxic activities were also assayed. Of the 20 compds., 6 inhibited the platelet aggregation strongly, 7 prolonged the coagulation time significantly and 10 promoted fibrinolysis activity.There are some commonly used reagents with their cas registry numbers 21593-77-1 and 10338-51-9 in this article. Tubeimosides A, B and C isolated from B. paniculatum showed the most potent activities in these 3 test systems. Furthermore, 7 compds., including tubeimosides A-C, exhibited cytotoxic activities on HeLa-S3 cells. .

Process for preparing aged garlic containing S-allylcysteine

All Rights Reserved. Process for preparing aged garlic containing S-allylcysteine.Several substances are used for example 21593-77-1 which is its cas registry number. Han, Gyu-Bae; Song, Inn-Hwan; Eom, Ki-Yeol (Cost Plus Korea Co., Ltd., S. Korea). U.S. Pat. Appl. Publ. US 2007031574 A1 8 Feb 2007, 4pp. (English). (United States of America). CODEN: USXXCO. INCL: 426615000. APPLICATION: US 2006-459698 25 Jul 2006. PRIORITY: KR 2005-71064 3 Aug 2005. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) Aged garlic, in which its antioxidn. capability is significantly increased as compared to that of raw garlic which is used as a raw material for producing the aged garlic without reducing the essential effectiveness of garlic is processed. S-allylcysteine that does not exist in raw garlic is generated, and the content of polyphenol is increased. The method of producing aged garlic according to the invention is characterized by comprising the steps of aging raw garlic with hot air at 40 to 90°. for about 300 h, naturally drying the resultant garlic for approx. 40 h and then aging the garlic with hot air at 20 to 30°. for 30 to 50 h again. In the step of aging the garlic with hot air at 40 to 90°. for 280 to 320 h, a plurality of pieces of the raw garlic is placed in a steel bin and then the steel bins are put into a container for aging. .