Sulphated phenolic compounds in seagrasses

Productivity and utilization of the seagrass Halodule wrightii and its attached epiphytes1

“…Recent work on dead seagrass suggests that phenolic compounds in the detritus may minimize its use as food (Valiela et al 1979;Harrison and Chan 1980;McMillan et al 1980). …”

Variation in hepatic aryl hydrocarbon hydroxylase activity in flounder,Platichthys flesus: A baseline study

“…It is therefore possible that the induction is the natural state of the monooxygenase system under natural conditions, and might not be due to pollutants. This induction could be caused by naturally occurring compounds, such as flavenoids found in sea grasses (McMillan et al, 1980}, or by other environmental factors. Controversial data is available on the effect of ANF on AHH activity.…”

Neurobiological evaluation of thirty-one medicinal plant extracts using microtiter enzyme assays

“…Although the rich phenolic compounds have been shown to be present in the leaves of the plant such as ferulic acid, phloridzin, phloroglucinol, p-anisic acid, acetosyringone, sinapic acid, phenol, p-hydroxybenzoic acid, pcoumaric acid, and cinnamic acid, 4-hydroxybenzoic acid, 4-coumaric acid, trans-cinnamic acid, and caffeic acid, chicoric acid, vanillin, and gentisic acid [37][38][39], a very little investigation was performed on the roots of this marine plant from the view point of phytochemistry reporting only presence of phenylmethane derivaties [40], which may have some influence on high cholinesterase-inhibiting effect of PO. On the other hand, the copious phenolic content in Zostera species such as flavones and sulfated phenols was revealed by McMillan et al [41], while ferulic, vanillic, p-hydroxybenzoic, caffeic, gallic, protocatechuic, and gentisic acids were identified in ZM [41] and rosmarinic acid in ZN [42,43]. Clearly, the plentiful phenolic contents in two Zostera species screened herein prospectively seem to contribute to their antioxidant capacity, which is in accordance with their total phenol and flavonoid amounts determined in our current study.…”