Synthesis and structure of an ether-bridged double ladder compound: potential in host - guest chemistry

The synthesis of the first example of an organotin double ladder (6) containing a functional group within the spacer is reported. In the solid state, compound 6 shows an interlaminar cavity whose size and shape suggest the possibility of host–guest chemistry. ¹¹⁹Sn-NMR and ESMS show that compound 6 undergoes extensive dissociation in solution. ESMS of compound 6 to which have been added Li⁺, Na⁺, Mg²⁺ or Cu²⁺ show only minimal interaction.

Synthesis and structure of bis(para-methoxyphenyl)selenoxide and its monohydrate. theoretical considerations of the hydration of diorganoselenium oxides

The title compound was prepared by base hydrolysis of (p-MeOC₆H₄)₂SeCl₂ in water and isolated as the crystalline monohydrate, (p-MeOC₆H₄)₂SeO·H₂O, in which the water molecule is associated via hydrogen-bonding. Water-free (p-MeOC₆H₄)₂SeO was obtained crystalline after drying and recrystallisation from toluene. Both crystal phases were investigated by single crystal X-ray diffraction. Preliminary DFT calculations at the B3LYP/LANL2DZdp level of theory suggest that the hydrogen bonded complexes R₂SeO·H₂O (R = H, Me, Ph) are by 2.79, 3.36 and 11.10 kcal mol^-1 more stable than the corresponding elusive diorganoselenium dihydroxides R₂Se(OH)₂. The hydrogen bond energies of R₂SeO·H₂O (R = H, Me, Ph) are 5.98, 7.18 and 5.89 kcal mol^-1.

Understanding ring strain and ring flexibility in six - and eight-membered cyclic organometallic group 14 oxides

A simple model was developed for the approximation of ring strain energies of homo- and heterometallic, six- and eight-membered cyclic organometallic group 14 oxides and the degree of puckering of their ring conformations. The conformational energy of a ring is modelled as the sum of its angular strain components. The bending potential energy functions for the various endocyclic M–O–M′ and O–M–O linkages (M, M′=Si, Ge, Sn) were calculated at the B3LYP/(v)TZ level of theory using H3MOM′H3 and H2M(OH)2 as model compounds. For the six-membered rings, the minimum total angular contribution to ring strain, ERSGmin was calculated to decrease in the order: cyclo-(H2SiO)3 (13.0 kJ mol−1)>cyclo-H2Sn(OSiH2)2O (7.0 kJ mol−1)>cyclo-H2Ge(OSiH2)2O (4.9 kJ mol−1)>cyclo-H2Si(OSnH2)2O (3.4 kJ mol−1)>cyclo-(H2SnO)3 (1.7 kJ mol−1)>cyclo-H2Si(OGeH2)2O (0.8 kJ mol−1)≈cyclo-H2Ge(OSnH2)2O (0.7 kJ mol−1)>cyclo-H2Sn(OGeH2)2O (0.1 kJ mol−1)≈cyclo-(H2GeO)3 (0 kJ mol−1). All of the six-membered rings were predicted to adopt (nearly) planar conformations (a=0.996<a<1). By contrast, all eight-membered rings were predicted to adopt strainless, but puckered conformations. The degree of puckering was predicted to increase in the order: cyclo-(H2SiO)4 (a=0.983)<cyclo-H2Sn(OSiH2O)2SiH2 (a=0.959)<cyclo-(H2SiO)2(H2SnO)2 (a=0.942)< cyclo-H2Si(OSnH2O)2SiH2 (a=0.935)<cyclo-(H2SnO)4 (a=0.916)<cyclo-(H2GeO)4 (a=0.885). The differences in ring strain and the degree of puckering were linked to the different electronegativities of Si, Ge and Sn. The results obtained are consistent with experimental ring strain energies; reactivities towards ring opening polymerizations or ring expansion reactions and observed ring conformations of cyclic organometallic group 14 oxides.

A psychophysical investigation of binary bitter-compound interactions

The aim of this study was to determine if taste interactions occur when bitter stimuli are mixed. Eight bitter stimuli were employed: denatonium benzoate (DB), quinine-HCl (QHCl), sucrose octaacetate (SOA), urea, L-tryptophan (L-trp), L-phenylalanine (L-phe), ranitidine-HCl, and Tetralone. The first experiment constructed individual psychophysical curves for each subject (n = 19) for each compound to account for individual differences in sensitivities when presenting bitter compounds in experiment 2. Correlation analysis revealed two groupings of bitter compounds at low intensity (1, L-trp, L-phe, and ranitidine; 2, SOA and QHCl), but the correlations within each group decreased as the perceived intensity increased. In experiment 2, intensity ratings and two-alternative forced-choice discrimination tasks showed that bitter compounds generally combine additively in mixture and do not show interactions with a few specific exceptions. The methods employed detected synergy among sweeteners, but could not detect synergy among these eight bitter compounds. In general, the perceived bitterness of these binary bitter-compound mixtures was an additive function of the total bitter-inducing stimuli in the mouth.

Flavour as an analytical tool : an anti-inflammatory compound in olive oil

The chemical senses have been underutilised as analytical instruments, although as detectors of chemicals our senses are highly specialised biological machines. This paper reviews the current state of knowledge of the chemical senses. A novel technique was used to isolate and identify a flavour-active non-steroidal antiinflammatory compound in virgin olive oil.

The reactivity of bis(para-methoxyphenyl)telluroxide towards triflic acid and diphenylphosphinic acid. Theoretical considerations of the protonation and hydration process of diorganotelluroxanes

The reaction of (p-MeOC₆H₄)₂TeO with two equivalents of HO₃SCF₃ and HO₂PPh₂ provided the tetraorganoditelluroxanes (F₃CSO₃)(p-MeOC₆H₄)₂TeOTe(p-MeOC₆H₄)₂(O₃SCF₃) (1) and (Ph₂PO₂)(p-MeOC₆H₄)₂TeOTe(p-MeOC₆H₄)₂(O₂PPh₂)·2 Ph₂PO₂H (2) in good yields. Compounds 1 and 2 were characterized by solution and solid-state ³¹P and ¹²⁵Te NMR spectroscopy, IR spectroscopy, electrospray mass spectrometry, conductivity measurements and single crystal X-ray diffraction. In solution, compound 1 undergoes an electrolytic dissociation and reversibly reacts with traces of water to give the mononuclear cation [(p-MeOC₆H₄)₂TeOH]⁺ and triflate anions. Theoretical aspects of the protonation and hydration of model telluroxanes R₂TeO (R = H, Me, Ph) were investigated by preliminary DFT calculations and compared to the corresponding selenoxanes R₂SeO. The tellurium dihydroxides R₂Te(OH)₂ seem to be more stable than the hydrogen-bonded complexes R₂TeO·H₂O.

Identification and characterisation of novel compound(s) for the treatment of type 2 diabetes

The thesis shows that a plant extract favourably affects glucose utilisation and production in vitro, and identifies genes/biological pathways involved in its actions. The extract underwent fractionation and screening for effects observed. Chemical studies of active fractions led to the isolation of a compound shown to have potential anti-diabetic properties.

Spectroscopic and model compound studies relevant to wool processing

Describes the development of a cell to hold loose wool fibre, fabric and yarn samples for the collection of Fourier Transform Raman spectra. Then follows a detailed study of reactions of Lanasol (Ciba) dyes with wool, the dyes forming covalent bonds with various amino acids in the fibres.

Fabrication of porous TiAl intermetallic compound by self-propagating high temperature synthesis

The present paper describes processing of a lotus-structured porous Ti-Al/Ti composite by SHS with Ti powder and Al rods. Ti-Al intermetallic compound was formed in a range of 200-300μm around the pore by SHS of reaction between Ti and Al, resulting in formation of a lotus-structured porous Ti-Al/Ti composite.

Oleocanthal, a natural anti-Inflammatory compound in extra virgin olive oil

Recent research on the olive oil phenolic, oleo canthal has led to speculation that it may confer some of the health benefits associated with a traditional Mediterranean diet. Oleocanthal produces a peppery, stinging sensation at the back of the throat similar to that of the non-steroidal anti-inflammatory drug (NSAID), ibuprofen. This led to the hypothesis that the perceptual similarity between oleocanthal and ibuprofen may indicate similar pharmacological properties. Subsequent studies have proved the hypothesis and oleocanthal was shown not only to inhibit inflammation in the same way as ibuprofen does, but it was found to be substantially more potent than this NSAID. It is important to note that inflammation has been demonstrated to playa significant role in the development of a number of chronic diseases, such as cardiovascular disease (CVD) and certain types of cancers. Therefore, as a result of dietary feeding with olive oil as a part of the traditional Mediterranean diet, a reduction in inflammation produced by oleocanthal is speculated to be the potential mechanism that is partially responsible for the health benefits associated with this dietary pattern. This review summarizes the current knowledge on oleocanthal, in tenns of its physiological and sensory properties, as well as a discussion on the factors that have the ability to affect oleocanthal concentrations in extra virgin olive oils (EVOOs).

Molecular mechanisms of inflammation : anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal

Chronic inflammation is a critical factor in the pathogenesis of many inflammatory disease states including cardiovascular disease, cancer, diabetes, degenerative joint diseases and neurodegenerative diseases. Chronic inflammatory states are poorly understood, however it is known that dietary habits can evoke or attenuate inflammatory responses. Popular methods to deal with inflammation and its associated symptoms involve the use of non steroidal anti-inflammatory drugs, however the use of these drugs are associated with severe side effects. Therefore, investigations concerned with natural methods of inflammatory control are warranted. A traditional Mediterranean diet has been shown to confer some protection against the pathology of chronic diseases through the attenuation of proinflammatory mediators and this has been partially attributed to the high intake of virgin olive oil accompanying this dietary regime. Virgin olive oil contains numerous phenolic compounds that exert potent anti-inflammatory actions. Of interest to this paper is the recently discovered phenolic compound oleocanthal. Oleocanthal is contained in virgin olive oil and possesses similar anti-inflammatory properties to ibuprofen. This pharmacological similarity has provoked interest in oleocanthal and the few studies conducted thus far have verified its anti-inflammatory and potential therapeutic actions. A review of the health benefits of the Mediterranean diet and antiinflammatory properties of virgin olive oil is presented with the additional emphasis on the pharmacological and anti-inflammatory properties of the phenolic compound oleocanthal.