2006
DOI: 10.1039/b509523a
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β-Phenylethylamines and the isoquinoline alkaloids

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Cited by 451 publications
(155 citation statements)
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“…Although there are no reports of the occurrence of these compounds in Piper gaudichaudianum, two aporphinoid alkaloids, cepharadione A and piperolactam E, were isolated from Piper caninum and Piper taiwanense, respectively. 30 …”
Section: Resultsmentioning
confidence: 99%
“…Although there are no reports of the occurrence of these compounds in Piper gaudichaudianum, two aporphinoid alkaloids, cepharadione A and piperolactam E, were isolated from Piper caninum and Piper taiwanense, respectively. 30 …”
Section: Resultsmentioning
confidence: 99%
“…Supplementary data ( 1 H, 13 C spectra of representative compounds and crystal data of 3a) and general information associated with this article can be found in the supporting information …”
Section: Supplementary Datamentioning
confidence: 99%
“…[10][11] On the other hand, kojic acid, a natural pyrone fungal metabolite and a common by-product in the fermentation of soy sauce, sake, rice wine and usually employed as food additive to prevent oxidative browning and also as depigmentation agent in cosmetics. [12][13][14][15] Some of the kojic acid derivatives are reported to exhibit antimicrobial property against a variety of bacteria, fungi, 16 and displayed their potential as a polyfunctional backbone for new antimicrobial agents. 17 In general; combination of two different heterocyclic moieties in a single framework often enhances the biological properties remarkably.…”
Section: Graphical Abstractmentioning
confidence: 99%
“…A comprehensive review on kojic acid, and a critical review on metal complexes of hydroxypyrones in medicinal inorganic chemistry have been recently published [1,2]. HKa, recognized at first as an antibiotic substance, has antibacterial and antifungal properties, and inhibits the rate of the formation of pigmented products in plant and in animal tissue, as well as the rate of oxygen uptake when o-dihydroxy-and trihydroxy phenols are oxidized by tyrosinase [3][4][5][6].…”
Section: Introductionmentioning
confidence: 99%