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2-vinyl-4H-1,3-dithiin

Known as: 2-VDTII, 2-ethenyl-4H-1,3-dithiine, 2-vinyl-(4H)-1,3-dithiine 
 
National Institutes of Health

Related topics

Related topics

4 relations
3-vinyl-4H-1,2-dithiin

Broader (3)

Heterocyclic CompoundsSulfur CompoundsVinyl Compounds

Papers overview

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2020
2020
2-Vinyl-4H-1,3-Dithiin, a Bioavailable Compound from Garlic, Inhibits Vascular Smooth Muscle Cells Proliferation and Migration by Reducing Oxidative Stress
Organosulfur compounds (OSCs) of garlic have various health benefits including anti-hypertensive effect. It has been described… Expand
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Review
2020
Review
2020
Effect of Garlic’s Active Constituents in Inflammation, Obesity and Cardiovascular Disease
Purpose of Review Several studies have attributed garlic’s beneficial properties to its high content of organosulfur compounds… Expand
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2012
2012
Transformation of Synthetic Allicin: The Influence of Ultrasound, Microwaves, Different Solvents and Temperatures, and the Products Isolation
The transformation of the synthesized allicin, using conventional method, the influence of ultrasound and microwaves, in… Expand
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2008
2008
Free and Bound Volatiles of Garlic Mustard (Alliaria petiolata)
Forty four volatile from Alliaria petiolata were identified after hydrodistillation in Clevenger-type apparatus. Essential oils… Expand
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2002
2002
조리조건에 따른 마늘의 휘발성 함황화합물의 변화
This study was performed to find the changes in volatile sulfur compounds of garlic under various cooking conditions. The… Expand
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2001
2001
Constitutents and the antitumor principle ofAllium victorialis var.platyphyllum
To search for cytotoxic components fromAllium victorialis, MTT assays on each extract and an isolated component, gitogenin 3-O… Expand
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2000
2000
Thermochemical transformation of sulfur compounds in Japanese domestic Allium, Allium victorialis L.
Sulfur compounds contributed to the health promotion in Allium species are produced via enzymic and thermal reactions. Potent… Expand
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Highly Cited
1998
Highly Cited
1998
Thermal Degradation of Allyl Isothiocyanate in Aqueous Solution.
  • Chen, Ho
  • Journal of agricultural and food chemistry
  • 1998
    • Corpus ID: 19060031
Allyl isothiocyanate in an aqueous solution was heated and refluxed at 100 degrees C for 1 h. The reaction mixtures were then… Expand
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Highly Cited
1992
Highly Cited
1992
Inhibition of cholesterol synthesis in vitro by extracts and isolated compounds prepared from garlic and wild garlic.
Using a modified liver homogenate model to assay for the inhibition of cholesterol biosynthesis, different garlic and wild garlic… Expand
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1992
1992
Pharmacokinetics of vinyldithiins, transformation products of allicin.
The pharmacokinetic behaviour of vinyldithiins, the main constituents of oily preparations of garlic (Allium sativum L.), was… Expand
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