肉桂醛致敏机制。
Mechanism of cinnamaldehyde sensitization.
作者信息
Majeti V A, Suskind R R
出版信息
Contact Dermatitis. 1977 Feb;3(1):16-8. doi: 10.1111/j.1600-0536.1977.tb03581.x.
Abstract
The skin sensitization of cinnamaldehyde is probably initiated by the reaction of cinnamaldehyde with epsilon-amino groups on protein side chains. Alpha-Substituted cinnamaldehydes, which are known not to be skin sensitizers, react very slowly or not at all with amines in comparison with cinnamaldehyde.
摘要
肉桂醛的皮肤致敏作用可能是由肉桂醛与蛋白质侧链上的ε-氨基反应引发的。已知α-取代肉桂醛不是皮肤致敏剂，与肉桂醛相比，它们与胺的反应非常缓慢或根本不发生反应。
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