The pharmacokinetic behaviour of vinyldithiins, the main constituents of oily preparations of garlic (Allium sativum L.), was investigated after oral administration of 27 mg 2-vinyl-4H-1,3-dithiin and 9 mg 3-vinyl-4H-1,2-dithiin to rats. In serum, kidney, and fat tissue, both vinyldithiins could be detected by GC-MS over a period of 24 h, whereas in liver only 1,3-vinyldithiin was found. Pharmacokinetic parameters (t1/2, ke, Cltot, AUC, and Vd) were determined using compartment models, elucidating the different pharmacokinetic behaviour of both vinyldithiins. 1,3-Vinyldithiin seems to be less lipophilic and is rapidly eliminated from serum, kidney, and fat tissue, whereas 1,2-vinyldithiin is more lipophilic and shows a tendency to accumulate in fat tissue. Experiments with liver homogenate confirmed the in vivo findings on the different degradation rates of both vinyldithiins. Allicin, the precursor of the vinyldithiins, is metabolized more rapidly in liver homogenate than the vinyldithiins.
1. Long term dietary experiments were made with adult males, using a single protein source and mixtures of two protein sources. The mixtures used were: whole egg plus potato and, for comparison, the mixtures of egg amino acids plus potato amino acids. In addition a mixture of beans and maize was tested. 2. The minimal requirement for a protein source was taken as the amount of protein required when equilibration of intake and output had been achieved. 3. The biological value of a protein source was defined as the reciprocal of the minimum protein requirement. The biological value of whole egg protein was set equal to 100. 4. It was found that the minimal protein requirement was less for a mixture of the two protein sources than for the individual sources. Zusammenfassung: Zur biologischen Wertigkeit von Nahrungsproteinen, XVI: Der Protein-Minimalbedarf des Menschen, untersucht an Vollei plus Kartoffeln und Mais plus Bohnen. 1. Mit erwachsenen Männern wurden Langzeit-Diät-Versuche durchgeführt. Dabei wurden sowohl einzelne Proteinquellen als auch Mischungen aus zwei Proteinquellen verwendet, und zwar Vollei plus Kartoffeln und zum Vergleich Mischungen von entsprechenden Aminosäuregemischen. Außerdem wurden noch Mischungen aus Bohnen und Mais getestet.5. Although the actual requirement for a particular protein source varied between test subjects, the optimal ratio of mixtures, i. e. that for which there was the lowest requirement, was the same for each subject. 6. The optimal mixture of whole egg plus potato had a biological value 36% greater than whole egg alone. When we tested amino acid mixtures, simulating egg plus potato, the biological value of the optimal mixture was 31 % greater than that of egg alone. 7. The optimal mixture of maize plus beans had a biological value equal to that of whole egg alone, in spite of the fact that the biological values of the single components were about 28 % lower. 8. Application of these results in practice are described.
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