The Formation of N-(N-Acetyl-N-arylglycyl)-N-arylglycines in the Acetylation of N-Arylglycines

Southwick, Philip L.; Dimond, Harold L.; Stansfield, R.

doi:10.1021/ja01589a029

J. Am. Chem. Soc.

1956

DOI: 10.1021/ja01589a029

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The Formation of N-(N-Acetyl-N-arylglycyl)-N-arylglycines in the Acetylation of N-Arylglycines

Philip L. Southwick¹,

Harold L. Dimond²,

R. Stansfield³

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Irreversible enzyme inhibitors. XCIV. inhibition of dihydrofolic reductase with derivatives of 2,6‐diaminopurines

Baker

Santi

1967

Journal of Heterocyclic Chem

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In order to gain additional information on the hydrophobic bonding region of dihydrofolic reductase, some derivatives of 2, 6‐diaminopurine with aryl or aralkyl groups at the N6, C8 and N9‐positions were investigated as inhibitors. Since none of the six compounds gave an increment in binding over the parent 2, 6‐diaminopurine, hydrophobic bonding to dihydrofolic reductase could not be detected with this ring system. Furthermore, 2, 6‐diaminopurine bridged from its 8‐position with methylene groups to the amino group of p‐aminobenzoic acid also failed to show an increment in binding. The 8‐substituted 2, 6‐diaminopurines were synthesized by base‐catalyzed cyclodehydration of the appropriate 5‐acylamido‐2, 4, 6‐triaminopyrimidines; the latter compounds were readily prepared by selective acylation of tetraaminopyrimidine.

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Irreversible enzyme inhibitors. XCIV. inhibition of dihydrofolic reductase with derivatives of 2,6‐diaminopurines

Baker

Santi

1967

Journal of Heterocyclic Chem

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Antimalaria agents II. Synthesis and reactions of 3‐([p‐(4‐nitrophenyl)sulfonyl] phenyl)sydnone

and¹,

Popoff²

1968

Journal of Heterocyclic Chem

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A Mixed Green Vegetable and Fruit Beverage Decreased the Serum Level of Low-Density Lipoprotein Cholesterol in Hypercholesterolemic Patients

Suido

Tanaka

Tabei

et al. 2002

J. Agric. Food Chem.

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The effects of a canned mixed green vegetable and fruit beverage, containing broccoli (Brassica oleracea L. var. botrytis L.) and cabbage (Brassica oleracea L. var. capitata L.) as main materials, on serum lipid levels in hypercholesterolemic patients were investigated. Thirty-one adult subjects were administered two cans of the beverage (160 g/can) per day for 3 weeks. Their serum total cholesterol (TC) levels significantly decreased from 6.7 +/- 0.8 to 6.1 +/- 0.6 mmol/L, and, more strikingly, the level of low-density lipoprotein cholesterol (LDL-C) significantly decreased from 4.4 +/- 0.8 to 3.8 +/- 0.7 mmol/L. At 9 weeks after the cessation of the administration, these levels had returned to the preadministration levels. Furthermore, 14 other subjects who were administered one can of the sample for 12 weeks also showed a significant reduction in the levels of serum TC and LDL-C. Thus, daily consumption of this mixed green vegetable and fruit beverage may be useful in lowering serum TC and LDL-C levels in hypercholesterolemic patients.

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The Formation of N-(N-Acetyl-N-arylglycyl)-N-arylglycines in the Acetylation of N-Arylglycines

Cited by 3 publications

References 0 publications

Irreversible enzyme inhibitors. XCIV. inhibition of dihydrofolic reductase with derivatives of 2,6‐diaminopurines

Irreversible enzyme inhibitors. XCIV. inhibition of dihydrofolic reductase with derivatives of 2,6‐diaminopurines

Antimalaria agents II. Synthesis and reactions of 3‐([p‐(4‐nitrophenyl)sulfonyl] phenyl)sydnone

A Mixed Green Vegetable and Fruit Beverage Decreased the Serum Level of Low-Density Lipoprotein Cholesterol in Hypercholesterolemic Patients

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