Lignans, Phenylpropanoids and Polyacetylenes from Chaerophyllum aureum L. (Apiaceae)

Rollinger, Judith M.; Zidorn, Christian; Dobner, Michael J.; Ellmerer, Ernst P.; Stuppner, Hermann

doi:10.1515/znc-2003-7-818

Cited by 29 publications

(26 citation statements)

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“…Its aerial parts are frequently used in food and cheese preparations and also as an edible vegetable in Iran and Turkey (Coruh, Sagdicoglu Celep, & Ozgokce, 2007;Dini & Babakhanlou, 2002;Durmaz, Sagun, Tarakci, & Ozgokce, 2006;Mozaffarian, 1996). Phytochemical investigations on Chaerophyllum species have demonstrated the presence of lignans, phenylpropanoids and polyacetylenes (Mikaya, Turabelidze, Kemertelidze, & Wulfson, 1981;Rollinger, Zidorn, Dobner, Ellmerer, & Stuppner, 2003), phenolic acids and related compounds (Dall'Acqua, Viola, Piacente, Cappelletti, & Innocenti, 2004), flavonoid glycosides (Gonnet, 1983(Gonnet, , 1986 and carbohydrates (Ayala Garay, Briard, Peron, & Planchot, 2003) in these plants. However, except for two reports from Turkey, one on the antioxidant (Coruh et al, 2007) and the other on the antibacterial (Durmaz et al, 2006) activity of C. macropodum, no studies regarding its bioactivity have yet been conducted.…”

Section: Introductionmentioning

confidence: 99%

Essential oils composition, antioxidant and antimicrobial activity of the leaves and flowers of Chaerophyllum macropodum Boiss

et al. 2010

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Section: Introductionmentioning

confidence: 99%

Essential oils composition, antioxidant and antimicrobial activity of the leaves and flowers of Chaerophyllum macropodum Boiss

et al. 2010

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“…GC-FID measurements were carried out on a capillary column (30 m × 0.25 mm i.d). The presence of lignans, phenylpropionoids and polyacetylenes (Rollinger et al, 2003), phenolic acids in the essential oils was demonstrated. Injector and detector temperatures were 220 • C and 250 • C, respectively.…”

Section: Essential Oils With Favourable Biological Actionsmentioning

confidence: 97%

Chromatography of Aroma Compounds and Fragrances

Cserháti¹

2010

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The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: WMXDesign GmbHPrinted on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) PrefaceThe quantity and composition of aroma and flavour compounds in foods and food products exert a marked influence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the flavour, that is, an adequate flavour composition considerably enhances the marketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identification. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and technological conditions shows marked differences, the exact determination of the flavour composition of a food or food product may help for the prediction of the shelflife of products and the assessment of the influence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identification of these substances may contribute to the establishment of the provenance of the product facilitating the authenticity test. Because of the considerable commercial importance of flavour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of flavour compounds and fragrances in foods and in other industrial products. The high separation capacity of gas chromatography (GC) technologies and the volatility of the majority of aroma compounds make it a method of preference for the analysis of flavour and aroma compounds and fragrances. Other separation technologies such as thinlayer chromatography (TLC), high-performance liquid chromatography (HPLC) and electrically drived techniques have also found application in the separation and quantitative determination of aroma compounds. As the development of chromatographic separation techniques is very rapid, the number of new chromatographic methods employed for the analysis of flavour compounds is also rapidly increasing. The objectives of the book are the compilation of the newest results in this field of research, the critical evaluation of the results and the prediction of the future trends in the study of these compound classes. The book aims to be self-sufficient in terms of the need of the professional intending to work in this interesting field.

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“…Antiviral activity was also demonstrated (Hudson, ). Antifungal and spore germination inhibiting properties are well known (Rahman et al ., ; Olsson and Svensson, ; Hansen and Boll, ; Harding and Heale, , ; Garrod and Lewis, ; Kemp, ), as are the effects against bacteria and mycoplasma (Schinkovitz et al ., ; Lechner et al ., ; Rollinger et al ., ; Bae et al ., ; Kobaisy et al ., ; Muir et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Antitrypanosomal Properties of Panax ginseng C. A. Meyer: New Possibilities for a Remarkable Traditional Drug

Herrmann

Sporer

Tahrani

2012

Phytotherapy Research

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African trypanosomiasis is still a major health problem in many sub‐Saharan countries in Africa. We investigated the effects of three preparations of Panax ginseng, Panax notoginseng, isolated ginsenosides, and the polyacetylene panaxynol on Trypanosoma brucei brucei and the human cancer cell line HeLa. Hexane extracts and the pure panaxynol were toxic and at the same time highly selective against T. b. brucei, whereas methanol extracts and 12 isolated ginsenosides were significantly less toxic and showed only weak selectivity. Panaxynol was cytotoxic against T. b. brucei at the concentration of 0.01 µg/mL with a selectivity index of 858, superior even to established antitrypanosomal drugs. We suggest that the inhibition of trypanothione reductase, which is only found in trypanosomes, might explain the observed selectivity. The high selectivity together with a cytotoxic concentration in the range of the bioavailability makes panaxynol and other polyacetylenes in general very promising lead compounds for the treatment of African trypanosomiasis. Copyright © 2012 John Wiley & Sons, Ltd.

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Lignans, Phenylpropanoids and Polyacetylenes from Chaerophyllum aureum L. (Apiaceae)

Cited by 29 publications

References 1 publication

Essential oils composition, antioxidant and antimicrobial activity of the leaves and flowers of Chaerophyllum macropodum Boiss

Essential oils composition, antioxidant and antimicrobial activity of the leaves and flowers of Chaerophyllum macropodum Boiss

Chromatography of Aroma Compounds and Fragrances

Antitrypanosomal Properties of Panax ginseng C. A. Meyer: New Possibilities for a Remarkable Traditional Drug

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