Studies on Biological Active Component in Garlic (Allium Scorodoprasm L. or Allium Sativum). II.1) Chemical Structure of Scordinin A1

Abstract

In the previous paper, scordinin A1 was isolated from boiled garlic, and it was seemed as the biological active component in garlic. In this paper the constituents of scordinin Ax were described from the hydrolysis products of scordinin Ax. By acid hydrolysis of scordinin A1} fructuronic acid was detected, and by garlic enzyme allyl mercaptan was proved. And by hydrolysis with barium hydroxide, one kind of peptide, scormin, was isolated. From the above results, the author presumed that allyl thiofructuronic acid combined with scormin to form scordinin Al, and on the chemical structure of scormin will be discussed in Part III in this series. © 1969, The Pharmaceutical Society of Japan. All rights reserved.