Synthesen von Emodinaldehyd [1] / Synthesis of Emodine Aldehyde [1]

Thiem, Joachim; Wessel, Hans Peter

doi:10.1515/znb-1985-0319

Cited by 8 publications

(4 citation statements)

References 13 publications

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“…According to Thiem [21], the main phenolic compound in cloudberries is ellagic acid, the content of which was estimated to be 160 mg per 100 g of seedless dry mass of fruits [22]. This value is comparable with the total phenolics content found in all samples of cloudberry jam investigated in the present study.…”

Section: Cloudberry Jamsupporting

confidence: 86%

Comparison of chemical properties of food products processed by conventional and ohmic heating

Pereira

Teixeira

et al. 2007

Chemical Papers

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The effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, total phenolic compounds, and anthocyanins content were determined before and after ohmic and conventional pasteurization techniques and the results were compared using one-way analysis of variance. In goat milk samples treated by ohmic technology the pH value (6.58) and total fatty acids content in milk fat (86.5 mass %) were comparable to those found in milk treated by conventional process, however, ohmically treated samples presented a lower content of lactic acid, 0.13 %. In cloudberry jam samples treated by ohmic technology the results of some of the main parameters tested, such as total sugar content 46.1 mass %, ascorbic acid content 2.83 mass %, and titratable acidity 6.01 mass % (as citric acid) did not show significant differences when compared with samples treated by conventional technology.

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Section: Cloudberry Jamsupporting

confidence: 86%

Comparison of chemical properties of food products processed by conventional and ohmic heating

Pereira

Teixeira

et al. 2007

Chemical Papers

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“…: 290 C (dec.); 1 H NMR (acetone-d 6 ,,200 MHz): 13.60,13.11 (2s,2H,6,8,13),7.70 (s,2H,12), 6.59 (s,2H,5),5.25,477 (2d,2H,J 12.1 Hz, N,3,4,6,8,-ethoxy)-ethoxymethyl)-phenanthro [1,10,9,8-o,p,q,r,a] Citreorosein has been prepared by Thiem et al [11] in a two step procedure starting from triacetylbromo-emodin. Here we present a single step procedure.…”

Section: Determinations Of Vesicle Sodium and Potassium Permeabilitymentioning

confidence: 99%

“…: 280 C (Ref. [11]: m.p. : 280±281 C); 1 H NMR (acetone-d 6 ,,200 MHz): 12.06,12.05,10.17 (3s,1H,OH),7.47,7.35 (2s,1H,7.20,6.61 (2d,1H,J 2.2 Hz,4.70 (s,2H, ppm; 13 C NMR (DMSO,,50.3 MHz): 189.3,180.8 (2 C=O),165.7,164.5,161.2,146.88,134.9,133.4,124.1,119.9,115.1,108.9,108.8, C 22 H 15 O 5 Br) 300 mg (1.05 mmol) 4 were suspended in 35 ml dry acetonitrile and dissolved by addition of 0.25 ml (1.4 mmol) N,1.25 ml (10.5 mmol) benzylbromide were added.…”

Section: Determinations Of Vesicle Sodium and Potassium Permeabilitymentioning

confidence: 99%

Synthesis and Properties of Ionophore Conjugated Hypericin Derivatives

Altmann

Falk

Gruber

1998

Monatshefte fuer Chemie

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Two types of derivatives substituted with ionophoric residues at the 3,3 H -methyl groups of hypericin were synthesized. On the one hand, an open chain triethylene glycol derivative did not form stable complexes with alkali metal ions. Embedded as its detergent salt in lipid bilayer membranes it did not provide speci®c proton, sodium, or potassium channels. On the other hand, crown-4 and crown-5 hypericin derivatives were able to complex sodium and potassium ions, with the crown-5 compound forming a stable potassium crown complex. In such systems, the hypericinate ion is intramolecularly compensated by the complexed cation, thereby forming an extremal structure within the series of hypericinates.

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“…Íà òåððèòîðèè Ðåñïóáëèêè Êîìè (ÐÊ) âñòðå÷àåòñÿ áîëåå 70 âèäîâ ëåñíûõ ÿãîä, èç êîòîðûõ îñîáûé èíòåðåñ ïðåäñòàâëÿåò ìîðîøêà Rubus chamaemorus L. (Rosaceae Juss. ), ïëîäû êîòîðîé ÿâëÿþòñÿ èñòî÷íèêîì öåëîãî ðÿäà ïîëåçíûõ âåùåñòâ [5,6]. Îöåíêà ÀÎÀ âîäíî-ýòàíîëüíûõ ýêñòðàêòîâ ïëîäîâ 4 âèäîâ Rubus L. ïîçâîëèëà ïðåäëîaeèòü èñïîëüçîâàòü èõ â êà÷åñòâå ôèòîïðåïàðàòîâ ïîëèâàëåíòíîãî äåéñòâèÿ [7].…”

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Оценка антиоксидантной активности экстрактов Allium schoenoprasum L. и Rubus chamaemorus L., произрастающих в Республике Коми

Безматерных¹,

Shirshova²,

Beshlei³

et al. 2014

Хим.-фарм. ж.

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Ïîëó÷åíû íîâûå äàííûå îá àíòèîêñèäàíòíûõ ñâîéñòâàõ ïèùåâûõ ðàñòåíèé A. schoenoprasum è R. chamaemorus, ïðîèçðàñòàþùèõ â Ðåñïóáëèêå Êîìè, èçó÷åíî äåéñòâèå èõ ýêñòðàêòîâ íà aeèâûå áàêòåðèè â óñëîâèÿõ îêèñëèòåëüíîãî ñòðåññà. Âûÿâëåíî, ÷òî íàèáîëüøèé àíòèîêñèäàíòíûé ýôôåêò ïðîÿâëÿëè ýêñòðàêòû èç ïëîäîâ R. chamaemorus è ëóêîâèö A. schoenoprasum, îáëàäàþùèå ïîâûøåííîé àíòèîêñèäàíòíîé àêòèâíîñòüþ, äîñòàòî÷íîé äëÿ çàùèòû áàêòåðèé îò ïåðîêñèäíîãî ñòðåññà. Ïîêàçàíî, ÷òî ýòè ýêñòðàêòû ìîãëè îêàçûâàòü àíòèîêñèäàíòíîå äåéñòâèå íà áàêòåðèè îäíîâðåìåííî íåñêîëüêèìè ðàçíûìè ïóòÿìè, âêëþ÷àÿ ïðÿìîå èíãèáèðîâàíèå ÀÔÊ, õåëàòèðîâàíèå èîíîâ aeåëåçà è èíäóêöèþ àíòèîêñèäàíòíûõ ãåíîâ. Âïåðâûå ïîêàçàíî, ÷òî â êóëüòóðàõ áàêòåðèé ñóùåñòâåííûé âêëàä â àíòèîêñèäàíòíîå äåéñòâèå èçó÷àåìûõ ýêñòðàêòîâ âíîñèò èõ ñïîñîáíîñòü àêòèâèðîâàòü ãåíû OxyR-ðåãóëîíà è âëèÿòü íà àêòèâíîñòü RpoS-êîíòðîëèðóåìîé ñèñòåìû îáùåãî ñòðåññîâîãî îòâåòà â óñëîâèÿõ îêèñëèòåëüíîãî ñòðåññà. Êëþ÷åâûå ñëîâà: àíòèîêñèäàíòíàÿ àêòèâíîñòü; A. schoenoprasum; R. chamaemorus.New data about antioxidant properties of some food species of Allium schoenoprasum L. and Rubus chamaemorus L. growing in the Komi Republic are reported. The ability of their extracts to influence the living bacteria under the oxidative stress conditions was studied. Extracts from fruits of R. chamaemorus and bulbs of A. schoenoprasum produced maximum antioxidant effect and exhibited increased antioxidant activity, which was sufficient for protection of bacteria from peroxide stress. These extracts were shown to produce antioxidant action on bacteria simultaneously via several different ways, including (i) direct inhibition of reactive oxygen species, (ii) chelation of iron ions, and (iii) induction of antioxidant genes. It is shown for the first time that the ability of extracts to activate OxyR-regulon genes and to affect the activity of RpoS-control system of general oxidative stress reaction make significant contribution to the antioxidant activity of extracts.

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Synthesen von Emodinaldehyd [1] / Synthesis of Emodine Aldehyde [1]

Cited by 8 publications

References 13 publications

Comparison of chemical properties of food products processed by conventional and ohmic heating

Comparison of chemical properties of food products processed by conventional and ohmic heating

Synthesis and Properties of Ionophore Conjugated Hypericin Derivatives

Оценка антиоксидантной активности экстрактов Allium schoenoprasum L. и Rubus chamaemorus L., произрастающих в Республике Коми

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