An investigation of the extracts from Allium neapolitanum has led to the isolation of 13 flavonoid glycosides, based on kaempferol, quercetin and isorhamnetin. Four of them are new compounds and have been identified as: kaempferol 3-O-[[2-O-alpha-L-rhamnopyranosyl-4-O-beta-D-glucopyranosyl]-beta-D- glucopyranoside]], isorhamnetin 3-O-[[2-O-alpha-L-rhamnopyranosyl-6-O-beta- D-glucopyranosyl]-beta-D-glucopyranoside], isorhamnetin 3-O-[[2-O-alpha-L-rhamnopyranosyl-6-O-beta-D-glycopyranosyl] beta-D-glucopyranoside]-7-O-beta-D-glucopyranoside and isorhamnetin 3-O-[[2-O-alpha-L-rhamnopyranosyl-6-O-beta-D-gentiobiosyl]- beta-D-glucopyranoside]]. The isolated compounds were evaluated for their anti-aggregation human platelet activity.
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http://dx.doi.org/10.1016/s0031-9422(96)00663-2 | DOI Listing |
Curr Pharm Des
December 2020
Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus.
Background: There is an increasing interest from the pharmaceutical and food industry in natural antioxidant and bioactive compounds derived from plants as substitutes for synthetic compounds. The genus Allium is one of the largest genera, with more than 900 species, including important cultivated and wild species, having beneficial health effects.
Objective: The present review aims to unravel the chemical composition of wild Allium species and their healthrelated effects, focusing on the main antioxidant compounds.
J Oleo Sci
September 2016
Department STEBICEF, University of Palermo, Viale delle Scienze.
Essential oil of the aerial parts of Allium neapolitanum Cirillo collected in Sicily were analyzed by gas-chromatography-flame-ionization detection and gas-chromatography-mass spectrometry. Nineteen compounds were identified in the oil and the main components were found to be (E)-chrysanthenyl acetate (28.1%), (Z)-chrysanthenyl acetate (23.
View Article and Find Full Text PDFJ Sci Food Agric
November 2013
Department of Agri-Food Science and Technology, Food Science Campus, Organizational Unit, University of Bologna, 47521, Cesena (FC), Italy.
Background: The use of edible flowers as an aesthetic and flavour component of specific dishes is gaining popularity, and their production is becoming an interesting niche market activity for growers. Allium is an important genus of flowering plants, also including traditional wild food species. The combination of tradition with the new uses of flowers is appealing, requiring, however, explorative acceptance assays for its exploitation.
View Article and Find Full Text PDFPlant Foods Hum Nutr
March 2011
Dipartimento di Scienze Neurologiche, Neurochirurgiche e del Comportamento. Sezione di Farmacologia Giorgio Segre, Università di Siena, Siena, Italy.
Antioxidant activity of fresh Allium sativum L. (garlic) is well known and is mainly due to unstable and irritating organosulphur compounds. Fresh garlic extracted over a prolonged period (up to 20 months) produces odourless aged garlic extract (AGE) containing stable and water soluble organosulphur compounds that prevent oxidative damage by scavenging free radicals.
View Article and Find Full Text PDFInt J Food Sci Nutr
June 2010
Dipartimento di Farmacologia 'Giorgio Segre', Università degli Studi di Siena, Siena, Italy.
Introduction: The aims of this study were to evaluate whether the antihypertensive effect of garlic could to be associated to interactions with adrenergic and dopaminergic receptors involved in regulating blood pressure and to compare these data with those obtained from wild Allium species.
Methods: The aqueous extracts of bulbs or leaves of Allium sativum L. (garlic), Allium neapolitanum Cyr.
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