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Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
The remarkable fact exploited by the experiments illustrated next is that compounds having odors similar to each of these four sorts of material, when mixed in the appropriate proportions, have an aroma that is hard to distinguish from that of fresh strawberries. The multi-receptor profile of each compound (Polak 1973; Malnic, Hirono, Sato, and Buck 1999) may compensate to some degree for deficiencies in the profiles of one or more of the other compounds because each is similar, but not identical, to a major volatile in the headspace from strawberries (Ulrich, Hoberg, Rapp, and Kecke 1997). The fruity compound in the tested quaternary mixture is an ester but with a sharper note than the esters predominant in strawberries. Similarly, the leafy green smelling compound was a derivative of hexane (6-C) but not the compound dominant in strawberry itself. Maltol is formed when malts are roasted and it smells of caramelized sugar. Diacetyl occurs in butter at low enough levels to be characteristic of dairy fat, rather than blatantly of its animal origin.
Insomnia
Published in Ethan Russo, Handbook of Psychotropic Herbs, 2015
In 1974, a group of Japanese researchers demonstrated the presence of maltol, a pyrone derivative, in the plant, with sedative properties in mice when injected subcutaneously. A 75 mg/kg dose reduced spontaneous motor activity 50 percent and prolonged hexo-barbital sleeping time after much higher oral doses (Aoyagi, Kimu-ra, and Murata, 1974). However, the doses of maltol employed far exceed those which could be derived from the use of herbal passion flower. The authors conceded that action of maltol alone would not explain the observed sedative effects of Passiflora incarnata extract.
Composition and chemical health hazards of the most common electronic cigarette liquids in nine European countries
Published in Inhalation Toxicology, 2018
Charis Girvalaki, Manolis Tzatzarakis, Christina N. Kyriakos, Alexander I. Vardavas, Polychronis D. Stivaktakis, Matthaios Kavvalakis, Aristidis Tsatsakis, Constantine Vardavas
Table 3 presents the total number of the compounds detected among e-liquids analyzed by flavor. The 171 different compounds were in total detected 750 times in the analyzed e-liquids. Among the 171 different compounds, most were attributable to fruits flavor (n = 293), followed by tobacco flavor (204), nonalcoholic drinks (n = 64), desserts – sweets (n = 50), menthol – mint (n = 42) and alcohol (n = 39). Of the detected compounds, menthol was the most frequently detected compound overall (n = 48 times in total) and was present in all flavor samples and occurring most frequently in tobacco flavor (n = 17). This compound according to the GHS hazard classification is a strong irritant to skin and eyes. Additionally, ethyl maltol was detected 44 times in total, across all flavor groups, however at a higher frequency, in tobacco and fruit flavor samples. Ethyl maltol is known for its acute toxicity and is harmful if swallowed. Finally, linalool was detected 38 times in total in all flavors, 19 of which were in fruits flavor. Linalool can skin irritation, serious eye irritation and may cause an allergic skin reaction according to the GHS hazard classification and as seen in Table 3.
Metabolic activation of deferiprone mediated by CYP2A6
Published in Xenobiotica, 2021
Xiaojiao Zheng, Xu Wang, Zifang Ding, Wei Li, Ying Peng, Jiang Zheng
Synthetic M1 was prepared (Scheme 1) as described by Dong and co-workers (Dong et al. 2018). Briefly, maltol (0.756 g, 6 mmol) was mixed with aqueous ammonia (5 mL, 20%) in a round bottom flask. The resultant mixture was slowly stirred at 45 °C for 2 h and then mixed dropwise with carbonic acid (1.73 g, 18 mmol) dissolved in 5 mL water within 5 h with stirring and refluxed for 5 h. Thin layer chromatography was used to monitor the reaction. The resulting mixture was cooled to 0 °C, filtered, rinsed with water, and dried to offer crude products. The crude product was submitted to a semipreparative HPLC system for purification, followed by characterization by NMR and mass spectrometry.
Discovery of benzamide-hydroxypyridinone hybrids as potent multi-targeting agents for the treatment of Alzheimer's disease
Published in Journal of Enzyme Inhibition and Medicinal Chemistry, 2021
Xiaoying Jiang, Jianan Guo, Changjun Zhang, Jinping Gu, Tao Zhou, Renren Bai, Yuanyuan Xie
The synthetic strategies for the benzamide-HPO hybrids 8a–y and 11a–c are presented in Schemes 1–4. According to previous research, the biological activities of 2-methyl substituted HPOs are optimal. For the protective group of 3-hydroxyl on HPOs, 4-methoxybenzyl was more easily removed than the benzyl group27. Therefore, to reduce the difficulty of selective deprotection, 4-methoxylbenzyl chloride was used to protect the 3-hydroxyl group of commercially available maltol 1 (Scheme 1). Then compound 2 was reacted with ethylenediamine to produce intermediates 3 under alkaline conditions27.