Stereoselective synthesis of pyrrolidinyl glycines from nitrones: complementarity of nucleophilic addition and 1,3-dipolar cycloaddition

Inhibition Effects of Nitrones on the Corrosion of Mild Steel in Organic Acid Media

“…The nitrones are prepared by the reported method [17][18][19] and the details of the nitrones used for the study is listed below. The inhibition of corrosion of mild steel in organic acids (such as 20% formic acid and 20% acetic acid) are carried out and the results discussed.…”

“…Electrolyte AR Grade formic acid, acetic acid and double distilled water were used for the preparation of corroding medium / test solution. The inhibitors were synthesized following the procedure described earlier [17][18][19] and the compounds were characterized through the spectral data and their purity confirmed by TLC / FT-IR / NMR study [20,21].…”

Synthetic Approaches to α,β‐Diamino Acids

“…Then, removal of the trimethylsilyl group, O-acylation, alkyne oxidation with RuCl 3 /NaIO 4 , and esterification provide syn and anti a,b-diamino esters 77 and 78, respectively. Pyrrolidinyl glycinates have been produced with this approach [55]. A close strategy can be carried out using 2-lithiofuran instead of lithium trimethylsilylacetylide in the addition to the nitrone [56].…”

A Cycloaddition–Cyclization Combined Approach to Enantiopure 3‐Glycinyl‐4‐hydroxypyrrolidines and 3‐Substituted 4‐Hydroxyprolines

“…The targeted 3‐substituted 4‐hydroxyprolines and 3‐glycinyl‐4‐hydroxypyrrolidine are unprecedented scaffolds 11. Only few natural products (see Scheme ) are related analogues, such as the 4‐hydroxyprolines and (–)‐kainic acid.…”

“…Therefore, as it is structurally challenging, scarce, and bioactive, (–)‐kainic acid12,13 and the kainoids14 are receiving considerable attention. The 3‐glycinyl pyrrolidine motif11 appears to be represented only in penmacric acid7c,15 and alahopcin 16. Penmacric acid has been isolated from the seeds of Pentaclethra macrophylla , commonly known as “owala seeds” or “pauco nuts”, and is traditionally used as food, a dye, or an anti‐inflammatory remedy 17.…”