| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| allium_ursinum_l [2017/03/18 12:16] – andreas | allium_ursinum_l [2026/02/18 14:25] (aktuell) – andreas |
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| Perennial herb, up to 50cm high, native to Europe and Western Asia, cultivated in Europe; leaves basal, long-petioled, elliptic-lanceolate; inflorescence a rich-blossomed umbel; flowers pure white. | Perennial herb, up to 50cm high, native to Europe and Western Asia, cultivated in Europe; leaves basal, long-petioled, elliptic-lanceolate; inflorescence a rich-blossomed umbel; flowers pure white. |
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| "The leaves of A. ursinum are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for pesto in lieu of basil." \\ | "The leaves of A. ursinum are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for pesto in lieu of basil." [[http://en.wikipedia.org/wiki/Allium_ursinum|wikipedia]] |
| [[http://en.wikipedia.org/wiki/Allium_ursinum]] | |
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| "Dipropenyldisulfide, methylpropenyldisulfide, cis-propenylpropyldisulfide, diallylsulfide, dimethyldisulfide and 3-methylthiopropene were detected in the atmosphere of a beech forest with Allium ursinum (broad-leaved garlic) ground cover plants. Furthermore, it was shown that the Allium plants were the source of the organic sulfur compounds. The atmospheric concentrations of the organic sulfur observed on one day in May 1994 in a suburban forest in Vienna ranged from 0.3 to 7.8 ppb S with an average level of 2.9 ppb S. The atmospheric emission rate of organic sulfur species from A. ursinum determined with an enclosure box was the highest ever reported for terrestrial continental plants." \\ | "Dipropenyldisulfide, methylpropenyldisulfide, cis-propenylpropyldisulfide, [[https://www.thegoodscentscompany.com/data/rw1002791.html|diallylsulfide]], dimethyldisulfide and 3-methylthiopropene were detected in the atmosphere of a beech forest with Allium ursinum (broad-leaved garlic) ground cover plants. Furthermore, it was shown that the Allium plants were the source of the organic sulfur compounds. The atmospheric concentrations of the organic sulfur observed on one day in May 1994 in a suburban forest in Vienna ranged from 0.3 to 7.8 ppb S with an average level of 2.9 ppb S. The atmospheric emission rate of organic sulfur species from A. ursinum determined with an enclosure box was the highest ever reported for terrestrial continental plants." \\ |
| [Observation of dipropenyldisulfide and other organic sulfur compounds in the atmosphere of a beech forest with Allium ursinum ground cover., Puxbaum, H., König, G., Atmospheric Environment, Vol.31(2), 1997, 291-294] | [Observation of dipropenyldisulfide and other organic sulfur compounds in the atmosphere of a beech forest with Allium ursinum ground cover., Puxbaum, H., König, G., Atmospheric Environment, Vol.31(2), 1997, 291-294] |
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| "Sulfur-containing compounds of ramson (Allium ursinum L.) are responsible for its traditional use in terms of culinary and medicinal purposes. Leaves and bulbs were investigated for their contents of cysteine sulfoxides (volatile precursors) as well as volatile compounds released from minced plant material... \\ | "Sulfur-containing compounds of ramson (Allium ursinum L.) are responsible for its traditional use in terms of culinary and medicinal purposes. Leaves and bulbs were investigated for their contents of cysteine sulfoxides (volatile precursors) as well as volatile compounds released from minced plant material... The quality and quantity of volatiles significantly depended on the time of harvest. The highest amounts of volatile precursors can be gained in March and April, shortly before flowering time (up to 0.4% of total cysteine sulfoxides). The main cysteine sulfoxides were [[http://de.wikipedia.org/wiki/Alliin|alliin]] and isoalliin. It has been found that alliinase of A. ursinum exhibited properties similar to those of alliinase of garlic (Allium sativum L.), but differing in terms of substrate specificity." \\ |
| The quality and quantity of volatiles significantly depended on the time of harvest. The highest amounts of volatile precursors can be gained in March and April, shortly before flowering time (up to 0.4% of total cysteine sulfoxides). The main cysteine sulfoxides were alliin and isoalliin. It has been found that alliinase of A. ursinum exhibited properties similar to those of alliinase of garlic (Allium sativum L.), but differing in terms of substrate specificity." \\ | |
| [Chemical characterization of Allium ursinum L. depending on harvesting time., Schmitt, B., Schulz, H., Storsberg, J., Keusgen, M., Journal of agricultural and food chemistry, Vol.53(18), 2005, 7288-7294] | [Chemical characterization of Allium ursinum L. depending on harvesting time., Schmitt, B., Schulz, H., Storsberg, J., Keusgen, M., Journal of agricultural and food chemistry, Vol.53(18), 2005, 7288-7294] |
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| [Antiplatelet activity of Allium ursinum and Allium sativum., Hiyasat, B., Sabha, D., Grotzinger, K., Kempfert, J., Rauwald, J.W., Mohr, F.W., Dhein, S., Pharmacology, Vol.(83), 2009, 197-204] | [Antiplatelet activity of Allium ursinum and Allium sativum., Hiyasat, B., Sabha, D., Grotzinger, K., Kempfert, J., Rauwald, J.W., Mohr, F.W., Dhein, S., Pharmacology, Vol.(83), 2009, 197-204] |
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| {{:allicin.jpg|}} allicin | {{:allicin.jpg|}} [[http://de.wikipedia.org/wiki/Allicin|allicin]] |
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| "It has been estimated that cysteine sulfoxides ([[http://de.wikipedia.org/wiki/Alliin|alliin]]) and the non-volatile γ-glutamylcysteine peptides make up more than 82% of the total sulfur content of ramsons. The thiosulfinates, ajoenes - a degraded form of [[http://de.wikipedia.org/wiki/Allicin|allicin]] - vinyldithiins and sulfides, however, are not naturally occurring compounds. Thiosulfinates formed in Allium are degraded to various polysulfides and ajoenes which also exhibit different degrees of antimicrobial activity. The volatile sulfur compounds show more potent inhibitory effects towards fungi than bacteria. To some extent, they are degradation products from the naturally occurring cysteine sulfoxide, alliin. When the bulb of the ramson is crushed, minced, or otherwise processed, alliin is released from divisions and interacts with the enzyme alliinase in adjacent vacuoles. Hydrolysis and condensation of the reactive intermediate (allylsulfenic acid) forms allicin... \\ | "It has been estimated that cysteine sulfoxides (alliin) and the non-volatile γ-glutamylcysteine peptides make up more than 82% of the total sulfur content of ramsons. The thiosulfinates, ajoenes - a degraded form of allicin - vinyldithiins and sulfides, however, are not naturally occurring compounds. Thiosulfinates formed in Allium are degraded to various polysulfides and ajoenes which also exhibit different degrees of antimicrobial activity. The volatile sulfur compounds show more potent inhibitory effects towards fungi than bacteria. To some extent, they are degradation products from the naturally occurring cysteine sulfoxide, alliin. When the bulb of the ramson is crushed, minced, or otherwise processed, alliin is released from divisions and interacts with the enzyme alliinase in adjacent vacuoles. Hydrolysis and condensation of the reactive intermediate (allylsulfenic acid) forms allicin... \\ |
| Allicin itself is an unstable product and undergoes additional reactions to form other derivatives (products), depending on environmental and processing conditions. Extraction of leaves of ramson with ethanol at <0 °C gave alliin; extraction with ethanol and water at 25 °C led to allicin and no alliin; and steam distillation converted the alliin totally to diallyl sulfides. The content of alliin was also affected by the processing treatment: leaves of ramson (fresh) contained 0.25–1.15% alliin, while material carefully dried under mild conditions contained 0.7–1.7% alliin.\\ | Allicin itself is an unstable product and undergoes additional reactions to form other derivatives (products), depending on environmental and processing conditions. Extraction of leaves of ramson with ethanol at <0 °C gave alliin; extraction with ethanol and water at 25 °C led to allicin and no alliin; and steam distillation converted the alliin totally to diallyl sulfides. The content of alliin was also affected by the processing treatment: leaves of ramson (fresh) contained 0.25–1.15% alliin, while material carefully dried under mild conditions contained 0.7–1.7% alliin.\\ |
| Gas chromatography is used to separate the components of a mixture while mass spectroscopy can then characterize each of the components individually. Problems, when using these methods, may occur because of the release and activity of the above mentioned compounds during material preparation, as this might change the composition of the material to be analysed. The most abundant of the volatile compounds from A. ursinum were diallyl disulfide (19.98), diallyl trisulfide (38.74), 3-vinyl-(4H)-ditiin-1,2 (42.90) and 2-vinyl-(3H)-1,3-ditiin (57.87). \\ | Gas chromatography is used to separate the components of a mixture while mass spectroscopy can then characterize each of the components individually. Problems, when using these methods, may occur because of the release and activity of the above mentioned compounds during material preparation, as this might change the composition of the material to be analysed. The most abundant of the volatile compounds from A. ursinum were diallyl disulfide (19.98), diallyl trisulfide (38.74), 3-vinyl-(4H)-ditiin-1,2 (42.90) and 2-vinyl-(3H)-1,3-ditiin (57.87). \\ |
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| {{:allium_urs.jpg|}} \\ | {{:allium_urs.jpg|}} \\ |
| Lindman, C.A.M., Bilder ur Nordens Flora, vol.2, t.387 (1922-1926) \\ | Lindman, C.A.M., Bilder ur Nordens Flora, vol.2, t.387 (1922-1926) |
| [[http://plantgenera.org/species.php?id_species=41608]] | [[http://plantgenera.org/species.php?id_species=41608|plantgenera.org]] |
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| {{:allium_ursinum_flowers.jpg?800}} \\ | {{:allium_ursinum_flowers.jpg}} \\ |
| Allium ursinum flowers, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska | Allium ursinum inflorescence © Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] |
