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Search results for: histaminol
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Histaminol and Its Complexes with Copper(II) - Studies in Solid State and Solution
PublicationHistaminol [4(5)-(B-hydroxyethyl)imidazole, 4-(1H-imidazol-2-yl)ethanol, L] is an analogue of histamine and its minor metabolite. So far its properties have not been studied in detail due to the synthetic difficulties. Here, the structure and acid-base properties of histaminol, as well as the results of studies on its copper(II) complexes in solid state and aqueous solution are reported. Stability constants of the histaminol–CuII...
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Coordination complexes of Mn(II), Co(II), Ni(II), Zn(II) and Cd(II) with histaminol – Crystal structures and formation constants in aqueous solution
PublicationStability constants were determined for a series of coordination complexes of Mn(II), Co(II), Ni(II), Zn(II) and Cd(II) with histaminol in aqueous solution. The tendency of histaminol to form chelate complexes has been confirmed by the isolation of several complex species in the monocrystalline form and determination of their molecular structures.
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Reactions of NO2 with chromium(III) complexes with histamine and pyridoxamine ligands studied by the stopped-flow technique
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N-Substituted piperazine derivatives as potential multitarget agents acting on histamine H3 receptor and cancer resistance proteins
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Two isomorphous ZnII/CoIIcomplexes with tri-tert-butoxysilanethiol and histamine, and (4-hydroxymethyl-1H-imidazole-κN)bis(tri-tert-butoxysilanethiolato-κ2O,S)zinc(II)
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Two isomorphic ZnII/CoII complexes with tri-tert-butoxysilanethiol and histamine, and (4-hydroxymethyl-1H-imidazole-κN)bis(tri-tert-butoxysilanethiolato-κ2O,S)zinc(II)
PublicationOtrzymano dwa izomorficzne kompleksy cynku(II) i kobaltu(II) z tri-tert-butoksysilanotiolem i histaminą oraz kompleks cynku(II) z tri-tert-butoksysilanotiolem i 4(5)-hydroksymetyloimidazolem. Scharakteryzowano strukturę otrzymanych kompleksów w ciele stałym.
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Homo- i heteroleptyczne związki koordynacyjne metali przejściowych z pochodnymi imidazolu, ze szczególnym uwzględnieniem 4(5)-(β-hydroksyetylo)imidazolu – badania strukturalne i spektroskopowe w ciele stałym i roztworze
PublicationRozprawa doktorska porusza zagadnienia związane z syntezą oraz właściwościami związków koordynacyjnych metali przejściowych z pochodnymi imidazolu. Główna uwaga poświęcona jest 4(5)-(β-hydroksyetylo)imidazolowi — występującemu naturalnie ligandowi, będącemu hydroksylowym analogiem histaminy, o zwyczajowej nazwie histaminol. Praca skupia się na ligandach zbliżonych strukturalnie do 4(5)-(β-hydroksyetylo)imidazolu oraz wykazującymi...
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Poultry meat freshness assessment based on the biogenic amines index
PublicationIn order to safeguard the well-being of the consumers, it is important to accurately determine the shelf life of poultry and poultry-based products. In this work, it was evaluated whether the measurement of the concentration of cadaverine, putrescine, histamine and tyramine can be used to assess the shelf-life of poultry meat stored in the different types of the containers. Based on the results it can be concluded that the collective...
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Niebiałkowe związki azotowe. Rozdział 8
PublicationAzot związków niebiałkowych stanowi od kilku do kilkudziesięciu procent ogólnej ilości azotu w różnych surowcach żywnościowych. Wskutek enzymatycznych i chemicznych przemian w czasie przechowywania i przetwarzania zmienia się udział i skład tych związków. Niebiałkowe związki azotowe uczestniczą w tworzeniu zapachu i smaku produktów żywnościowych, niektóre z nich, np. histamina są szkodliwe dla zdrowia, inne np N-nitrozoaminy lub...
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Syntheses of N-Substituted Thymine Thioacetamides. A Novel Approach to Site Selective Acylation of Diaminoalkanes
PublicationA new series of N-substituted thiocarbamoyl derivs. contg. histamine, tryptamine, and other moieties having at least one amino group attached to an aliph. chain has been synthesized from (1-thyminyl)thioacetamide in good isolated yields (69-86%). N-[2-(4-Imidazolyl)ethyl](1-thyminyl)thioacetamide was hydrolyzed to its amide on prolonged heating in water. Ammonium sulfide (20-22% soln. in water) has found interesting new applications...
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Application of vibrational spectroscopy, thermal analyses and X-Ray diffraction in the rapid evaluation of the stability in solid-state of ranitidine, famotidine and cimetidine
PublicationThis paper reports the study on applicability of Fourier transform infrared (FTIR), near-infrared (NIR) and Raman spectroscopy, differential scanning calorimetry (DSC) and X-ray diffraction (XRD) for the estimation of the chemical stability and photostability of histamine H2-receptor antagonist substances. Ranitidine hydrochloride (RAN), famotidine (FAM) and cimetidine (CIM) were tested and differences in sensitivity were measured...
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Determination of Biogenic Amines in Wine Using Micellar Electrokinetic Chromatography
PublicationProduction on a large-scale of fermented alcoholic drinks made from different kinds of fruits is carried out in homes. Although wine laws regulating home production exist, they do not include upper concentration limits of biogenic amines. Therefore, a quick and inexpensive way to determine BAs in wine is crucial. A new analytical method based on micellar electrokinetic chromatography has been developed for the separation of the...
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Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers
PublicationBiogenic amines are group of organic, basic, nitrogenous compounds that naturally occur in plant, microorganism, and animal organisms. Biogenic amines are mainly produced through decarboxylation of amino acids. They are formed during manufacturing of some kind of food and beverages such as cheese, wine, or beer. Histamine, cadaverine, agmatine, tyramine, putrescine, and b-phenylethylamine are the most common biogenic amines found...
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Evaluation of the Impact of Storage Conditions on the Biogenic Amines Profile in Opened Wine Bottles
PublicationA survey of biogenic amine (BA) profiles in opened wine bottles has been established to monitor the level of biogenic amines (BAs) in opened bottles against time and other conditions. Bottles of red and white wine were submitted to different temperatures, stopper type (screw cap, cork), and use of vacuum devices. A total of six wines made from a variety of grapes were obtained from vineyards from regions across Poland. Dispersive...
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Impact of selected parameters of the fermentation process of wine and wine itself on the biogenic amines content: Evaluation by application of chemometric tools
PublicationThe demand for safer foods has promoted more research into biogenic amines (BAs) over the past few years, however, there are still some questions that remain unanswered. Despite the fact that BAs are present in wine and can cause toxic effect to the body, a shared regulation limiting the amounts of BAs in wine is still lacking. A detailed understanding of their presence in wine is also important for the food trade sector. Therefore,...