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更新于：2025-05-07

Anethole Trithione

茴三硫

更新于：2025-05-07

概要

基本信息

药物类型

小分子化药

别名

Anetholtrithion、Sialor

+ [2]

靶点-

作用方式-

作用机制-

治疗领域

消化系统疾病口颌疾病

在研适应症

胆囊炎胆石症肝炎+ [1]

非在研适应症-

原研机构-

在研机构-

非在研机构-

权益机构-

最高研发阶段批准上市

首次获批日期-

最高研发阶段(中国)批准上市

特殊审评-

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结构/序列

分子式C10H8OS3

InChIKeyKYLIZBIRMBGUOP-UHFFFAOYSA-N

CAS号532-11-6

关联

100 项与茴三硫相关的临床结果

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100 项与茴三硫相关的转化医学

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100 项与茴三硫相关的专利（医药）

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657

项与茴三硫相关的文献（医药）

2025-06-01·Food Chemistry

Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics

Article

作者: Qi, Jun ; Liu, Dengyong ; Cai, Guanhua ; Li, Kexin ; Yan, Huiqi ; Gai, Shengmei ; Wang, Yuan ; Zhang, Qingyong ; Wang, Saisai

The aged braised broth (ABB) is crucial in determining the superior quality of braised chicken by enriching meat-derived flavor compounds. However, its effects on antioxidant activity and sensory attributes remain poorly understood. This study examined the impact of ABB on both antioxidant activity and sensory qualities of braised chicken. The chicken meat sample, compared to chicken broth, ABB increased total phenolic and flavonoid contents by 72.79 % and 206.04 %, respectively. Additionally, ABB boosted antioxidant activity and significantly reduced lipid oxidation (from 0.95 to 0.13 mg MDA/kg). ABB also improved moisture distribution, reduced cooking and centrifugal losses, and had minimal effects on color and texture. The flavor profile was analyzed using an electronic nose, GC-IMS, and GC-MS, confirming that ABB enhanced flavor characteristics. Chemometric analysis identified eugenol, estragole, anethole, 1-octen-3-ol, and hexanal as key aroma compounds. These findings highlight the effectiveness of ABB in improving the eating quality of braised chicken.

2025-06-01·IBRO Neuroscience Reports

A comprehensive review of the neurological effects of anethole

Review

作者: Balali-Dehkordi, Shima ; Khodadadian, Ramina

Since ancient times many countries have employed medicinal plants as part of traditional medicine. Anethole is a substance found in various plants and has two isomers, cis-anethole (CA) and trans-anethole (TA). Currently, the food industry extensively use anethole as an aromatic and flavoring component. Extensive scientific research are warranted to provide scientific proof for the usage of anethole, given its widespread use and affordable price. Preclinical studies have suggested several pharmacological effects for anethole including neuroprotective properties. It has been determined that anethole through modulation of monoamines, gamma-aminobutyric acid (GABA)ergic and glutamatergic neurotransmissions as well as its possible anti-inflammatory and antioxidative stress properties affected central nervous system (CNS). In this concept previous studies have demonstrated anxiolytic, antidepressant, antinociceptive, anticonvulsant, and memory improvement effects for anethole. To fully understand its therapeutic potentials, more research are required to elucidate the precise mechanisms by which TA and CA affected CNS. This review summarizes the current knowledge on pharmacological activities of the anethole concentrating its neurological properties, and the possible mechanisms underlying these effects. Various pharmacological effects which have been reported suggesting that anethole could be considered as a potential agent for management of neurological disorders.

2025-04-01·Food Research International

Influence of processing points on the flavor of meat balls braised with brown sauce

Article

作者: Li, Min ; Wang, Zhenyu ; Shi, Haonan ; Zhang, Dequan ; Deng, Zixin ; Chen, Chao ; Zhang, Chunjiang ; Qu, Xia ; Sun, Jie

In this study, electronic nose, electronic tongue and solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) were used to investigate the volatile flavor characteristics and the changing pattern of meat balls braised with brown sauce in prepared dishes during processing. A total of 13 volatile compounds were detected by combining the results of the OAVs and GC-O analyses using both methods. The detected volatile compounds were benzaldehyde, nonanal, (E)-2-octenal, citral, 6-methyl-5-hepten-2-one, 1-octen-3-ol, eucalyptol, linalool, ethyl acetate, eugenol, d-limonene, anethole, and estragole. Among them, 6-methyl-5-hepten-2-one showed importance in both GC-O and OAVs analyses and was the only significant volatile compounds in the processing of meat balls braised with brown sauce. The differences between the samples mainly stemmed from the different processing stages. Nonetheless, samples S5 and S6, which had similar volatile compounds, indicated that the difference between freezing and packaging resulted in a decrease in the quality of meat balls braised with brown sauce. Hence, the study could offer a theoretical foundation and technological assistance for enhancing the quality and flavor of mass-produced braised pork ball products.

100 项与茴三硫相关的药物交易

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