Members of the sialic acid family of compounds occur in a variety of tissues and body fluids (la, 2) and in bacteria (3), incorporated in conjugated protein. The naturally occurring sinlic acids are substituted neuraminic acid derivatives (Nacetyl, N-glycolyl, N, 0-diacetylneuraminic acid). These are collectively termed “sialic acids.” The unsubstituted 9 carbon chain is called neuraminic acid ...

A novel tri-n-butyl(IV) derivative of 2-thiobarbituric acid (HTBA) of formula [(n-Bu)(3)Sn(TBA) H(2)O] (1) has been synthesized and characterized by elemental analysis and (119)Sn-NMR and FT-IR spectroscopic techniques. The crystal structure of complex 1 has been determined by single crystal X-ray diffraction analysis at 120(2) K. The geometry around Sn(IV) is trigonal bipyramidal. Three n-buty...

The linoleic acid hydroperoxide obtained by enzymatic peroxidation of linoleic acid was found to react with thiobarbituric acid to yield a red pigment. The optimum pH for the reaction was found to be 4.0. In the early stages of peroxidation of linoleic acid, thiobarbituric acid value, the amount of conjugated diene, oxygen consumption, and peroxide value were in parallel with one another. The d...

The aim of this study was to assess the temporal patterns of (the formation of) thiobarbituric acid reactive substances and the activities of antioxidant enzymes in the erythrocytes of ten healthy adult subjects and ten oral cancer patients of comparable age. The levels of thiobarbituric acid reactive substances and the activities of antioxidant enzymes were assayed at 6-hour intervals using co...

In 1944 Kohn and Liversedge (1) showed that tissue suspensions or slices incubated aerobically produce a compound which will condense with either p-aminobenzoic acid (PAB) to give a yellow color or with thiobarbituric acid to give an orange-red color. Brain is the most active tissue, liver next, and other tissues show some activity. Subsequently, Bernheim et al. (2) found that washed brain susp...

twenty spices were employed to preserve the cooked and uncooked fillet of puntius sarana (hamilton) and puntius ticto (hamilton). ic50 values of 2,2’-diphenyl-1-picrylhydrazyl(dpph) based free radical scavenging activity ranged from 0.1123 μg ml-1 in turmeric to 13.035 μg ml-1 in roman coriander. phenol content ranged from 0.365 μg g-1 in onion to 5.67 μg g-1 in clove. the raw and cooked fillet...