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allium_ursinum_l [2015/03/26 09:37] – andreasallium_ursinum_l [2017/03/18 12:16] (aktuell) – andreas
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-Allium ursinum L. - Liliaceae \\  +Allium ursinum L. - Liliaceae - bear garlic, ramsons, gypsy onion, wild garlic, wood garlic, **Bärlauch**, Bären-Lauch, Rams
-bear garlic, ramsons, gypsy onion, wild garlic, wood garlic, **Bärlauch**, Bären-Lauch, Rams+
  
 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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 [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]
  
-"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 [[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... \\+{{:allicin.jpg|}} allicin  
 + 
 +"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... \\
 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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 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]]
 +
 +{{:allium_ursinum_flowers.jpg?800}} \\
 +Allium ursinum flowers, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska
allium_ursinum_l.1427362651.txt.gz · Zuletzt geändert: 2015/03/26 09:37 von andreas
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