1988
DOI: 10.1016/0031-9422(88)83166-2
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Phenolic glucosides from Parabenzoin praecox

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Cited by 47 publications
(21 citation statements)
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“…IR Spectra (KBr) were recorded on a Bio-Rad FTS-135 spectrophotometer; in cm ÀC6'')); 4.37 (t, J 6.9, HÀC(3'')); 4.35 (t, J 6.5, HÀC(2'')); 4.27 (t, J 6.6, HÀC(4'')); 4.23 ± 4.27 (m, HÀC(5'')); 3.76 (s, 2 MeO). [9]; and 3 gave 3,4,5-trimethoxyphenol [11].…”
Section: Experimental Partmentioning
confidence: 99%
“…IR Spectra (KBr) were recorded on a Bio-Rad FTS-135 spectrophotometer; in cm ÀC6'')); 4.37 (t, J 6.9, HÀC(3'')); 4.35 (t, J 6.5, HÀC(2'')); 4.27 (t, J 6.6, HÀC(4'')); 4.23 ± 4.27 (m, HÀC(5'')); 3.76 (s, 2 MeO). [9]; and 3 gave 3,4,5-trimethoxyphenol [11].…”
Section: Experimental Partmentioning
confidence: 99%
“…17) Compounds 15 and 16 were identified as the oleanane-type triterpenes maslinic acid (15) 17) and erythrodiol (16). 19) Compounds 17-22 were identified as aromatic and flavonoid derivatives; 1-b-D-glucopyranosyloxy-3,4,5-trimethoxybenzene (17), 20) avicularin (18), 21) …”
Section: Antitumor-promoting Constituents Frommentioning
confidence: 99%
“…Ther first characterization of glucoside 1a as 1-O-b-D-glucopyranosyl anthranilate and 2a as 3,4-dimethoxyphenyl b-D-glucopyranoside has been published elsewhere [3,4] [12] except for the d of H29 and H49 which in our case were 5.25 (1H, dd, J = 9.5, 7.6) and 5.16 (1H, dd, J = 9.6, 9.6), respectively. Furthermore, the coupling constants for H6a9 and H6b9 were interchanged in the paper published by Shimomura et al [12]. After deacetylation and enzymatic hydrolysis (Rohapect D5L) the liberated aglycon was identified by capillary GC and capillary GC-MS as 3,4,5-trimethoxyphenol.…”
Section: Isolation Of Glucoconjugatesmentioning
confidence: 94%
“…Previously it was isolated from the bark of Parabenzoin praecox [12], in contrast, (6S,9R)-vomifolyl b-D-glucopyranoside is an ubiquitous natural compound that has been detected in various fruit species [13]. Finally, it is important to note that glucosides 3 and 4 after enzymatic degradation with a glucosidase produced 3,4,5-trimethoxyphenol and vomifoliol, respectively important volatiles in flavor industry.…”
Section: Isolation Of Glucoconjugatesmentioning
confidence: 96%