Structure-activity relationships of organosulfur compounds as inhibitors of cytochrome P450 1-mediated activation of benzo[a]pyrene in a human cell model

Twelve naturally-occurring organosulfur compounds were investigated as inhibitors of cytochrome P450 1 (CYP450 1)-mediated activation of benzo[a]pyrene (B[a]P) in human hepatoma (HepG2) cells. Inhibition depended on the presence of a diallyl group and the number of S atoms. Diallyl trisulfide (DATS), with a diallyl group and three S atoms, had the highest activity with an IC₅₀ of 0.4 mM, and 1.5-fold higher potency than diallyl disulfide (DADS) containing a diallyl group and two S atoms. Organosulfur compounds containing an alkyl group were less effective, or even ineffective, inhibitors of both CYP450 1 and B[a]P-induced cytotoxicity than DADS and DATS. Alliin and S-allyl cysteine containing the S-cysteinyl group had no inhibition.     

Insecticidal activities of garlic substances against adults of grain moth,Sitotroga cerealella (Lepidoptera: Gelechiidae)

Abstract The angoumois grain moth, Sitotroga cerealella (Olivier), is one of the most serious stored grain pests around the world. In attempts to reduce the losses caused by the moth and to suppress its populations, the fumigant activities, behavioral influence and ovipositional inhibition of garlic (Allium sativum) essential oil and its two major components, diallyl disulfide and diallyl trisulfide, were investigated against the adult grain moth. Their effects on reduction in survival of first instar larvae to adult emergence were also evaluated. Results showed that these three materials (garlic essential oil, diallyl disulfide and diallyl trisulfide) had significant fumigant activity with 50% lethal concentration values at 1.33, 0.99, and 1.02 μL/L air space, respectively; meanwhile, the three materials possessed high behavioral deterrent activities against adults in the Y‐tube olfactometer. When applied to rice grains, these materials reduced adult longevity and inhibited oviposition, with ovipositional inhibition above 70% at a concentration of 1.5 μL/25 g in either no‐choice or two‐choice tests. In short, the study showed that both diallyl disulfide and diallyl trisulfide, like garlic essential oil, acted as fumigants, produced behavioral deterrence and inhibited oviposition against angoumois grain moth. Our work here indicates that diallyl disulfide and diallyl trisulfide may serve as potential alternatives for grain protectants since both of them can be prepared easily from readily available chemicals.     

Signal transduction pathways leading to cell cycle arrest and apoptosis induction in cancer cells by Allium vegetable-derived organosulfur compounds: a review

Epidemiological studies continue to support the premise that dietary intake of Allium vegetables (e.g., garlic, onions and so forth) may lower the risk of various types of cancer. Anticarcinogenic effect of Allium vegetables is attributed to organosulfur compounds (OSCs) that are generated upon processing of these vegetables. Preclinical studies have provided convincing evidence to indicate that Allium vegetable-derived OSCs including diallyl sulfide, diallyl disulfide and diallyl trisulfide are highly effective in affording protection against cancer in laboratory animals induced by a variety of chemical carcinogens. Inhibition of carcinogen activation through modulation of cytochrome P450-dependent monooxygenases and/or acceleration of carcinogen detoxification via induction of phase II enzymes (glutathione transferases, quinone reductase, etc.) are believed to be responsible for protective effects of OSCs against chemically induced cancers. More recent studies have indicated that some naturally occurring OSC analogues can suppress proliferation of cancer cells in culture and inhibit growth of transplanted tumor xenografts in vivo by inducing apoptosis and/or by perturbing cell cycle progression. This review summarizes current knowledge on signal transduction pathways leading to perturbations in cell cycle progression and apoptosis induction by OSCs.     

Investigating antibacterial effects of garlic (Allium sativum) concentrate and garlic-derived organosulfur compounds on Campylobacter jejuni by using Fourier transform infrared spectroscopy, Raman spectroscopy, and electron microscopy

Fourier transform infrared (FT-IR) spectroscopy and Raman spectroscopy were used to study the cell injury and inactivation of Campylobacter jejuni from exposure to antioxidants from garlic. C. jejuni was treated with various concentrations of garlic concentrate and garlic-derived organosulfur compounds in growth media and saline at 4, 22, and 35°C. The antimicrobial activities of the diallyl sulfides increased with the number of sulfur atoms (diallyl sulfide < diallyl disulfide < diallyl trisulfide). FT-IR spectroscopy confirmed that organosulfur compounds are responsible for the substantial antimicrobial activity of garlic, much greater than those of garlic phenolic compounds, as indicated by changes in the spectral features of proteins, lipids, and polysaccharides in the bacterial cell membranes. Confocal Raman microscopy (532-nm-gold-particle substrate) and Raman mapping of a single bacterium confirmed the intracellular uptake of sulfur and phenolic components. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were employed to verify cell damage. Principal-component analysis (PCA), discriminant function analysis (DFA), and soft independent modeling of class analogs (SIMCA) were performed, and results were cross validated to differentiate bacteria based upon the degree of cell injury. Partial least-squares regression (PLSR) was employed to quantify and predict actual numbers of healthy and injured bacterial cells remaining following treatment. PLSR-based loading plots were investigated to further verify the changes in the cell membrane of C. jejuni treated with organosulfur compounds. We demonstrated that bacterial injury and inactivation could be accurately investigated by complementary infrared and Raman spectroscopies using a chemical-based, "whole-organism fingerprint" with the aid of chemometrics and electron microscopy.     

Liver subcellular fractions from rats treated by organosulfur compounds from Allium modulate mutagen activation

The effects of in vivo administration of naturally occurring organosulfur compounds (OSCs) from Allium species were studied on the activation of several mutagens. Male SPF Wistar rats were given p.o. one of either diallyl sulfide (DAS), diallyl disulfide (DADS), dipropyl sulfide (DPS) or dipropyl disulfide (DPDS) during 4 consecutive days and the ability of hepatic S9 and microsomes from treated rats to activate benzo[a]pyrene (BaP), cyclophosphamide (CP), dimethylnitrosamine (DMN), N-nitrosopiperidine (N-PiP) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was determined in the Ames test. Administration of DAS, DPS and DPDS resulted in a significant increase of the activation of BaP, CP, N-PiP and PhIP mediated by S9 and microsomes while DADS treatment only increased the mutagenicity of PhIP. In contrast, S9 from DADS-treated rats significantly inhibited the mutagenicity of N-PiP and BaP. DAS, DADS and DPS strongly inhibited DMN mutagenicity while DPDS enhanced it. To understand the mechanisms underlying these effects, the modifications of the activities of specific isozymes of CYP involved in the activation of these mutagens were studied. DAS, DPS and DPDS strongly enhanced pentoxyresorufin O-dealkylase (PROD) activity related to CYP2B and slightly increased ethoxyresorufin O-deethylase (EROD) and methoxyresorufin O-demethylase (MROD) activities related to CYP1A family. DADS exerted the same effects than other OSCs but to a lesser extent. p-Nitrophenol hydroxylase (PNPH) activity related to CYP2E1 was inhibited by DAS and DADS, whereas DPDS significantly increased this activity. Hence, the effects of OSCs on the mutagenicity of several genotoxic compounds are mediated by modification (enhancement or inhibition) of specific CYP involved in their activation.     

Bioactivities of methyl allyl disulfide and diallyl trisulfide from essential oil of garlic to two species of stored-product pests, Sitophilus zeamais (Coleoptera: Curculionidae) and Tribolium castaneum (Coleoptera: Tenebrionidae)

Two of the major constituents of the essential oil of garlic, Allium sativum L., methyl allyl disulfide and diallyl trisulfide, were tested against Sitophilus zeamais Motschulsky and Tribolium castaneum (Herbst) for contact toxicity, fumigant toxicity, and antifeedant activity. The contact and fumigant toxicities of diallyl trisulfide were greater than that of methyl allyl disulfide to the adults of these two species of insects. These two compounds were also more toxic to T. castaneum adults than to S. zeamais adults. Older T. castaneum larvae were more susceptible to the contact toxicity of the two compound, whereas younger larvae were more susceptible to the fumigant toxicity of these compounds. Both compounds reduced egg hatching of T. castaneum and subsequent emergence of progeny. Diallyl trisulfide totally suppressed egg hatching at 0.32 mg/cm2, and larval and adult emergence at 0.08 mg/cm2. Methyl allyl disulfide significantly decreased the growth rate, food consumption, and food utilization of adults of both insect species, with feeding deterrence indices of 44% at 6.08 mg/g food for S. zeamais and 1.52 mg/g food for T. castaneum. However, it did not affect any nutritional indices of T. castaneum larvae. Diallyl trisulfide significantly reduced all of the nutritional indices in all of the insects tested. Feeding deterrence indices of 27 and 51% were obtained in S. zeamais adults and T. castaneum larvae, respectively, at the concentration of 2.98 mg/g food, whereas feeding deterrence of 85% was achieved in T. castaneum adults at a much lower concentration of 0.75 mg/g food. Hence, diallyl trisulfide is a more potent contact toxicant, fumigant and feeding deterrent than methyl allyl disulfide.     

Contributions of Chemical Content and Biological Activity to Plant Taxonomy Based on the Four Allium L. Taxa (Sect. Cupanioscordum - Amaryllidaceae)

Garlic and onions are used as food and for medicinal purposes worldwide. Allium L. species are rich in bioactive organosulphur compounds that exhibit many biological activities like anticancer, antimicrobial, antihypertensive, antidiabetic activities. In this study, macro- and micromorphological characteristics of four Allium taxa were examined and the results suggested that A. callimischon subsp. haemostictum was the outgroup to sect. Cupanioscordum. Also, for the genus Allium, which is a taxonomically difficult genus, the hypothesis that chemical content and bioactivity can also be used taxonomically in addition to micro and macromorphological characters has been questioned. The bulb extract was analyzed to determine their volatile compositions and anticancer activities against human breast cancer, human cervical cancer, and rat glioma cells for the first time in the literature. To detect the volatiles, the Head Space-Solid Phase Micro Extraction method was used followed by Gas Chromatography-Mass Spectrometry. The main compounds were found as dimethyl disulfide that (36.9 %, 63.8 %, 81.9 %, 12.2 %) and methyl (methylthio)-methyl disulfide (10.8 %, 6.9 %, 14.9 %, 60.0 %) for A. peroninianum, A. hirtovaginatum and A. callidyction, respectively. Additionally, methyl-trans-propenyl disulfide is detected for A. peroniniaum (36 %). As a result, all extracts have shown significant efficacy against MCF-7 cells depending on applied concentrations. The treatment of MCF-7 cells for 24 h with 10, 50, 200, or 400 μg/mL ethanolic bulb extract of four Allium species resulted in DNA synthesis inhibition. Survival rates for A. peroninianum was 51.3 %, 49.7 %, 42.2 %, 42.0 %, for A. callimischon subsp. haemostictum 62.5 %, 63.0 %, 23.2 %, 22 %, for A. hirtovaginatum 52.9 %, 42.2 %, 42.4 %, 39.9 %, for A. callidyction 51.8 %, 43.2 %, 39.1 %, 31.3 %, for cisplatin 59.6 %, 59.9 %, 50,9 %, 48.2 %, respectively. Moreover, taxonomic evaluation according to biochemical compounds and bioactivities is almost in agreement with that made according to micro and macromorphological characters.     

Botrytis sinoallii: a new species of the grey mould pathogen on Allium crops in China

A study was conducted to identify Botrytis spp. isolated from bulb onion, green onions, garlic, and garlic chives grown in Hubei Province of China. Based on colony morphology and conidial characteristics, 367 strains of Botrytis spp. were identified as five distinct species, namely, B. cinerea, B. squamosa, B. porri, B. byssoidea, and an undescribed Botrytis species (Botrytis sp.), which accounted for 64.3, 29.9, 3.3, 0.3, and 2.2%, respectively. The previously undescribed species is herein described as a new species, B. sinoallii sp. nov., which is characterized by production of numerous small sclerotia on potato dextrose agar. Phylogenetic analysis using partial sequences of three nuclear genes (G3PDH, HSP60, and RPB2) showed that B. sinoallii forms a unique lineage, which is closely related to B. squamosa, a well-known species on Allium crops, but distantly related to the other species of Botrytis on Allium crops, including B. cinerea, B. porri, B. aclada, B. allii, B. byssoidea, B. globosa, and B. sphaerosperma. Results of inoculation tests showed that B. sinoallii is a newly identified agent that can cause leaf blight of green onion, garlic, and garlic chives. Potential impact of B. sinoallii on production of Allium crops in China is discussed.     

What makes Allium species effective against pathogenic microbes?

The antimicrobial activity of garlic (Allium sativum L.) has been known since ancient times. The first citation dates back to the Egyptian period of fifteenth century BC when garlic was reported to be used in folk medicine as a remedy for microbial infections. Scientific investigations on garlic started in 1858 with the work of Pasteur who first noted antibacterial properties of garlic extracts. From that date to the discovery of antibiotics, garlic has been used against amoebic dysentery and epidemic diseases such as typhus, cholera, diphtheria, and tuberculosis. But what makes garlic and Allium species effective against pathogenic microbes? The volatile allicin and other thiosulfinates, giving pungency to Allium plants, are well-studied antimicrobial agents. The thiosulfinates can decompose to form additional sulfur constituents, including diallyl, methyl allyl, and dipropyl mono-, di-, tri- e tetra-sulfides, and (E)- and (Z)-ajoene without losing antimicrobial activity. Besides these compounds, onion and garlic are characterized by polar compounds of steroidal and phenolic origin, often glycosilated, not pungent and more stable during cooking, showing also antimicrobial activity. Recently, there has been increasing scientific attention given to such compounds. Nitrogen organic compounds, like alkaloids and polypeptides, have also been isolated from these plants and have shown antimicrobial activity. In this paper, the literature about the major volatile and non-volatile organic compounds of garlic and other Allium plants has been reviewed. Particular attention is given to the compounds possessing antimicrobial activity and to the correlation between the observed activity and the chemical structure of the tested compounds.     

Compounds from Allium species with cytotoxic and antimicrobial activity

Garlic (Allium sativum L.) is a bulb-shaped plant belonging to the Allium genus which also includes onions (Allium cepa L.), leek (Allium ampeloprasum L. var. porrum Gay), shallot (Allium ascalonicum L), scallion (A. fistulosum L.) and chives (Allium schoenoprasum L.). The biological activity of garlic has been known since ancient times. Babylonians, Egyptians, Phoenicians, Greeks and Romans used garlic as a remedy for intestinal disorders, respiratory infections, skin diseases, bacterial infections, worms, wounds and tumors. In particular, before the discovery of antibiotics, garlic has been used against amoebic dysentery and epidemic diseases such as typhus, cholera, diphtheria, and tuberculosis. To date, more than 3,000 publications scientifically supported the use of garlic in the ethno-medicine. But what makes garlic and Allium species effective against cancer? The effect of garlic may arise from its antibacterial properties or from its ability to block formation on cancer-causing substances, half the activation of cancer causing substances, enhance DNA repair, reduce cell proliferation or induce cell death. Epidemiological studies have found that an increase of consumptions of Allium spp. reduce the risk of prostate and gastric cancers and this has been mainly related to two main classes of compounds: the apolar sulphur compounds and the polar saponins. These latter compounds, compared to the more studied thiosulphinates, have the advantages of not being pungent and more stable during cooking. Recently, there has been increasing scientific attention given to such compounds. In this paper, the literature about the major volatile and non-volatile organic compounds of garlic and other Allium plants has been reviewed. Particular attention is given to the compounds possessing antibacterial and cytotoxic activity in garlic and in the other Allium species and their mechanism of action.     

Phytochemical and Biological Activities of Pseudocalymma elegans: A False Garlic

Evaluation of phytochemical constituents and antioxidant and antimicrobial activities of hexane (PELH), dichloromethane (PELDCM), ethyl acetate (PELEA), and MeOH (PELM) extracts of young leaves of Pseudocalymma elegans have been carried out. Moreover, extracts have also been explored for the presence of sulphur containing compounds, 1,2‐dithiolane ( 33 ), diallyl disulfide ( 35 ), 3‐vinyl‐1,2‐dithiacyclohex‐5‐ene ( 37 ), and diallyl trisulfide ( 38 ) responsible for the garlic like smell of P. elegans. All the extracts were found to be antioxidant and showed potent inhibition with IC₅₀ values of 0.168 ± 0.001, 0.128 ± 0.002, 0.221 ± 0.011, and 0.054 ± 0.001, respectively, as compared to standard drugs ascorbic acid (AA) and butylated hydroxytoluene (BHT). The ethyl acetate extract (PELE) showed excellent activities against few Gram‐positive and Gram‐negative bacteria and some fungi as compared with standard drug ceftriaxone (3rd generation cephalosporin) and nystatin, respectively. Chemical constituents of hexane, dichloromethane, and ethyl acetate extracts were identified by gas chromatography‐mass spectrometry and mass spectral library search. Over all 55 chemical constituents were first time identified from the leaves which included branched and n‐hydrocarbons, fatty acids, fatty acid methyl esters, fatty alcohols, terpenes, alkaloid, vitamins, glycosides, aromatic compounds, and sulfur containing compounds. Two known chemical constituents, ursolic acid ( 1 ) and β‐amyrin ( 2 ), were also purified for the first time from the MeOH extract. To elucidate the structures of these compounds, UV, IR, EI‐MS, ¹H‐ and ¹³C‐NMR spectroscopy were used.     

Inhibitory effects of thioethers on fatty acid synthase and 3T3-L1 cells

Thioethers are the main flavor compounds found in Liliaceae Allium vegetables and have been shown to have beneficial effects against several diseases correlated with metabolic syndrome. The inhibitory effects of six thioethers on fatty acid synthase (FAS) were investigated. Dose-dependent and time-dependent inhibitions of FAS by one trisulfide and two disulfides were revealed. Diallyl trisulfide (DATS, IC₅₀ = 8.37 μM) was the most active of these thioethers. Inhibition kinetics, substrate protection analysis, and stoichiometric assay revealed that DATS interacted with both essential sulfhydryl groups on the acyl-carrier protein and β-ketoacyl synthase domain of FAS to inactivate the enzyme. The inactivation by DATS represented affinity-labeling kinetics. The active thioethers also inhibited the differentiation and lipid accumulation of 3T3-L1 preadipocytes, and the effect was related to their inhibition of FAS. It is suggested that the inhibition on FAS by thioethers and Allium vegetables is an important factor for their effects against metabolic syndrome.     

Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (Allium schoenoprasum)

Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfide, and diallyl tetrasulfide) are believed to be responsible for the antimicrobial activity of plants in this family. In this study, chive oil was examined for its diallyl sulfide content and its antimicrobial activity against some strains of food-borne pathogenic bacteria. Chive oil had a very low concentration of diallyl monosulfide in comparison with the other diallyl sulfides. They inhibited all pathogenic bacteria used in this study with a different degree of inhibition. Chive oil was also shown to be able to inhibit Escherichia coli O157:H7 in a food model. This study is the first report describing not only the diallyl disulfide content of chive oil, but also its antimicrobial activity against food-borne pathogens in both a test tube and food model.     

Diallyl sulfides in garlic activate both TRPA1 and TRPV1

We searched for novel agonists of TRP receptors especially for TRPA1 and TRPV1 in foods. We focused attention on garlic compounds, diallyl sulfide (DAS), diallyl disulfide (DADS), and diallyl trisulfide (DATS). In TRPA1 or TRPV1 heterogeneously expressed CHO cells, all of those compounds increased [Ca²⁺]_i in concentration-dependent manner. The EC₅₀ values of DADS and DATS were similar to that of allyl isothiocyanate (AITC) and that of DAS was 170-fold larger than that of AITC. Maximum responses of these sulfides were equal to that of AITC. The EC₅₀ values of these compounds for TRPV1 were around 100 μM against that of capsaicin (CAP), 25.6 nM and maximum responses of garlic compounds were half to that of CAP. The Ca²⁺ responses were significantly suppressed by co-application of antagonist. We conclude that DAS, DADS, and DATS are agonist of both TRPA1 and TRPV1 but with high affinity for TRPA1.     

Bioactive Saponins from Allium and Aster Plants

Plants belonging to the genera Allium and Aster are widely distributed in nature and have been used as food and/or medicine. Their wide use was mainly due to the medicinal properties attributed to these plants since ancient times, recently supported by epidemiological and laboratory studies. Saponin compounds, responsible for many pharmacological activities, are quite abundant in these plants. Thus, a deep knowledge about the saponin composition of these vegetables appears to be essential and could promote the discovery of new potential leads. As part of our continuing research aimed at the identification of bioactive metabolites, we have addressed our attention to several Allium and Aster species. The study resulted in the isolation of over fifty saponins of furostane, spirostane, cholestane, and oleane-type structures. Some of the isolated compounds exhibited promising antiproliferative, antifungal, and antispasmodic activities. Their structure, distribution and bioactivity will be reported here together with a brief overview of the literature on Allium and Aster saponins.     

The Inhibitory Effects of Garlic (<Emphasis Type="Italic">Allium sativum</Emphasis>) and Diallyl Trisulfide on <Emphasis Type="Italic">Alexandrium tamarense</Emphasis> and other Harmful Algal Species

Using cell suspension ability as an indicator, we studied the inhibitory effect of garlic (Allium sativum) and diallyl trisulfide on six species of red tide causing algae. This included: the inhibition by 0.08% garlic solution of five algal species — Alexandrium tamarense, Scrippsiella trochoidea, Alexandrium catenella, Alexandrium minutum and Alexandrium satoanum; the effects of garlic concentration on the inhibition of A. tamarense, S. trochoidea and Chaetoceros sp.; the effects of inhibitory time on the rejuvenation of algal cells; and the effects of heating and preservation time on algal inhibition by garlic solution. In addition, whether or not the ingredients of garlic solution had a possible algicidal effect was studied by comparing inhibition of A. tamarense by garlic solution and man-made diallyl trisulfide. The results showed that 1) inhibition by garlic solution was significant on A. tamarense, A. satoanum, A. catenella and S. trochoidea, and the least effective was a concentration of 0.04% on A. tamarense and S. trochoidea. Moreover, the higher the concentration, the stronger was the inhibition, and a high inhibitory rate (IR) could be maintained for at least three days when the garlic concentration was above 0.04%. For A. tamarense, it was also found that the longer the inhibitory time and the higher the concentration, the lower was the rate of resumed cell activity. On the contrary, garlic solution could not inhibit A. minutum or Chaetoceros sp.; 2) The IR to A. tamarense was reduced slightly as the heating time of the garlic solution was lengthened, but the average IR was still above 80%. There was no significant difference between the IR of the supernatant and sediment of the garlic solution. Furthermore, no change of algal inhibition was found when the garlic solution was preserved at 20°C for several days; 3) As with garlic solution, diallyl trisulfide inhibited A. tamarense strongly; the IR was above 93% and was maintained for at least three days, as long as the concentration was 3.2–10.0 mg L⁻¹. Thus, diallyl trisulfide may have been the major ingredient in garlic solution which inhibited the algae but, in addition, more than one ingredient may have been inhibiting the algae. In conclusion, garlic was a good algal inhibitor with many advantages, such as being common, cheap, non toxic and with high efficiency, and diallyl trisulfide, one of the components of garlic, was similarly effective in algal inhibition. It would be useful, therefore, to further study garlic as an environmentally friendly algal inhibitor.     

Organosulphur constituents in garlic oil elicit antennal and behavioural responses from the yellow fever mosquito

Garlic (Allium sativum) and its essential oil have long been used for their distinct flavour, therapeutic effects and as a topical and systemic insect repellent. We tested the hypothesis that the yellow fever mosquito, Aedes aegypti L. (Diptera: Culicidae), responds electrophysiologically and behaviourally to specific components of the steam‐distilled essential oil of garlic. In coupled gas chromatographic‐electroantennographic detection analyses of garlic oil, antennae of female Ae. aegypti responded to 14 compounds. Seven of them [diallyl disulphide, diallyl trisulphide, diallyl tetrasulphide, 2‐(2,3‐dithia‐5‐hexenyl)‐3,4‐dihydro‐2H‐thiopyran, 3‐(2,3‐dithia‐5‐hexenyl)‐3,4‐dihydro‐2H‐thiopyran, 6‐methyl‐4,5,8,9‐tetrathiadodeca‐1,11‐diene and 4,5,9,10‐tetrathiatrideca‐1,12‐diene] were isolated or synthesized and tested for their ability to repel host‐seeking female Ae. aegypti. A solution of diallyl trisulphide and diallyl tetrasulphide applied to a human forearm provided protection from female mosquitoes significantly longer than the paraffin oil control. All compounds had mean protection times significantly shorter than an equivalent dose of the ‘gold standard’N,N‐diethyl‐3‐methylbenzamide. Understanding the common moiety in organosulfur compounds that causes repellence could lead to the design of analogues that are more effective than their natural counterparts in repelling mosquitoes.     

Alliin in the garlicky taxon Adenocalymma alliaceum (Bignoniaceaei)

Dried leaves of Adenocalymma alliaceum (Bignoniaceae) contain alliin [(S)-S-allyl-l- cysteine S-oxide], previously known only from Allium species, and an endogeneous enzyme catalyzing the degradation of alliin to give diallyl disulphide, diallyl trisulphide and diallyl tetrasulphide as stable end products.     

Study on the ecological safety of algacides: a comprehensive strategy for their screening

The ecological safety of 14 algacidal materials were appraised using algal growth inhibition tests as well as toxicity test for zooplankton and fish and prawn juveniles. In addition, an integrative analysis for evaluating their potential as algacides was made by comparing the 24-h LC₅₀ and ratio of efficiency to safety (RES) of each material. The results showed that the growth of algae tested were not affected after 96 h of exposure to diallyl trisulfide even when the concentration was 10 mg L⁻¹; there was a similar toxicity between garlic solution and diallyl trisulfide on seven species of aquatic organisms tested. Moreover, both prawn juveniles had lower resistances to garlic solution and diallyl trisulfide than the other 12 materials. According to the RES, green tea, garlic solution, diallyl trisulfide, and the Chinese medical herbs Cortex Fraxini, Herba Houttuyniae, Semen Arecae, and Rhizoma Coptidis are better algacides than the other materials tested in this study.