Garlic (Allium sativum L.) water- and ethanol-soluble extracts were prepared and purified by column chromatography. They were tested on garlic-sensitive patients and showed that the allergenic fraction was well located in a few column chromatography fractions. Guinea-pigs were sensitized with garlic water-soluble extracts and tested (open epicutaneous tests) with several fractions. The presence of diallyldisulfide was detected in the sensitizing chromatographic fractions. Guinea-pigs were successfully sensitized to this product and cross-reacted to garlic; animals sensitized to garlic extracts cross-reacted to diallyldisulfide. Both groups reacted to allicin, an oxidized derivative of diallyldisulfide present in garlic. Garlic-sensitive patients showed positive tests to diallyldisulfide, allylpropyldisulfide, allylmercaptan and allicin.

bruceantin (5), and bruceoside-A (1), both hydroxyl groups at C-ll and C-12 of these compounds were resistant to this kind of esterification.Allergenic a-Methylene-7-lactones. General Method for the Preparation of ß-Acetoxy-and jS-Hydroxy-a-methylene-7-butyrolactones from Sulfoxides.

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Aus den Pyrazinyl‐l ,2‐ dithiol‐3‐thionen (I) erhält man mit Natriumsulfid und Alkylierungsmitteln (II) die Pyrrolo‐pyrazine (III).