Antimicrobial constituents from fruits ofAilanthus altissima SWINGLE

Zhao, Chun-Chao; Shao, Jinyi; Li, Xian; Xu, Jing; Zhang, Peng

doi:10.1007/bf02972977

Cited by 68 publications

(31 citation statements)

References 5 publications

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“…revealed the presence of only 3 phenolic acids. They were: gallic acid [30], caffeic [18] and ellagic [21]. Our study confirmed the presence of the three acids in the examined raw material and allowed for the identification of other acids found in the plant Ailanthus altissima Desf.…”

Section: Resultssupporting

confidence: 74%

Phenolic substances in Ailanthus glandulosa Desf

Pekala

Wawrzusiszyn

Bogucka‐Kocka

2014

Current Issues in Pharmacy and Medical Sciences

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The aim of this work was the isolation and identification of phenolic acids from fruit and leaves of Ailanthus glandulosa Desf. The methods used in the isolation and identification of the compounds were: isolation of phenolic acids modified by Ibrahim and Towers, acidic and alkaline hydrolysis by Schmidtlein and Herrmann and identification of phenolic acids in the isolated fraction of two-dimensional thin layer chromatography (TLC) on cellulose plates. In the course of the study, the presence of phenolic acids in leaves and fruit of Ailanthus glandulosa Desf was confirmed. Overall, proportions of 15 phenolic acids were found and identified in the analyzed material. These are: gallic acid, ellagic acid, caffeic acid, gentisic acid, protocatechuic acid, p-hydroxybenzoic acid, m-hydroxybenzoic acid, ferulic acid, p-coumaric acid, syryngic acid, vanillic acid, salicylic acid, 2-hydroxy-4- methoxybenzoic acid, 2,5-dimethoxycinnamic, p-hydroxyphenylacetic acid, and 3 other compounds named A, B, C, whose identification was not possible due to the lack of suitable reference patterns. Studies have shown that leaves and fruit of the plant Ailanthus glandulosa Desf. contain a large number of phenolic acids which possess many important pharmacological activities.

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Section: Resultssupporting

confidence: 74%

Phenolic substances in Ailanthus glandulosa Desf

Pekala

Wawrzusiszyn

Bogucka‐Kocka

2014

Current Issues in Pharmacy and Medical Sciences

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“…They are tri-terpenes with a wide spectrum of biological activities in animals and humans, including anti-inflammatory,[45] anti-bacterial,[46] antioxidative[47] and anti-cancerous. [48] Different groups of phytosterols include sitosterol, campesterol, stigmasterol, Δ 5 -avenasterol, sitostanol and campestanol.…”

Section: Diversity In Improved Varieties and Wild Speciesmentioning

confidence: 99%

Value addition in sesame: A perspective on bioactive components for enhancing utility and profitability

Pathak¹,

K²,

Kumari³

et al. 2014

Phcog Rev

222

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Sesame seed is a reservoir of nutritional components with numerous beneficial effects along with health promotion in humans. The bioactive components present in the seed include vital minerals, vitamins, phytosterols, polyunsaturated fatty acids, tocopherols and unique class of lignans such as sesamin and sesamolin. The presence of phenylpropanoid compounds namely lignans along with tocopherols and phytosterols provide defense mechanism against reactive oxygen species and increases keeping quality of oil by preventing oxidative rancidity. In this article, we have reviewed the nutraceutical, pharmacological, traditional and industrial value of sesame seeds with respect to bioactive components that hold high antioxidant value. Valuable information on superior functional components of sesame will strongly promote the use of sesame seeds in the daily diet world-wide. In spite of huge repertoire of sesame germplasm collection, limited research efforts on the use of conventional and biotechnological methodologies have resulted in minimal success in developing nutritionally superior cultivars. In consequence, value addition efforts in sesame would enable development of genotypes with high antioxidant activity and subsequently prevention of free radical related diseases. Modification of bioactive components in sesame would enable production of stabilized sesame oil with enhanced shelf life and better market value.

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“…Furthermore, they are also regarded as a kind of natural product with anti-inflammatory (Bouic, 2002), anti-bacterial (Zhao, Shao, Li, Xu, & Zhang, 2005), anti-oxidation (Hidalgo, Mercedes León, & Zamora, 2009;Van Rensburg, Daniels, Van Zyl, & Taljaard, 2000) and anti-cancer properties (Awad, Downie, Fink, & Kim, 2000;Gregg, 2001). Due to these beneficial health effects, it is important to obtain reliable methods to analyze sterols in different sterol-rich foods.…”

Section: Introductionmentioning

confidence: 99%