ライフサイエンスコーパス: rosmarinic acid

1 erpenes (carnosic acid, carnosol) and acids (rosmarinic acid).

2 c constituents detected in the extracts were rosmarinic acid.

3 vitro cultures accumulated large amounts of rosmarinic acid.

4 ) was revealed to be the richest in terms of rosmarinic acid.

5 was 0.20mg/d, of trans-anethole 1.15mg/d, of rosmarinic acid 0.09mg/d, of p-coumaric acid 0.0068mg/d,

6 jor compounds identified in the extract were rosmarinic acid (160.4 +/- 0.85 mug mg(-1)purified extra

7 rchromic effect was the most significant for rosmarinic acid (51.02%), syringic acid (43.24%) and cat

8 c acid (190.10 mg/g), catechin (84.10 mg/g), rosmarinic acid (56.01 mg/g), 4-hydroxybenzoic acid (52.

9 HPLC analyses showed that rosmarinic acid (659.6-1646.9 mg/100 g DW) was by far th

10 curcumin analogs, dicaffeoylmethane (6) and rosmarinic acid (9), inhibited both activities of integr

11 load high contents of drugs (including 25.8% rosmarinic acid and 9.04% doxorubicin), keep stable in a

12 100 g, respectively), in which stigmasterol, rosmarinic acid and a-tocopherol (237.7, 180.1 and 53.6

13 100 g, respectively), in which stigmasterol, rosmarinic acid and alpha-tocopherol (237.7, 180.1 and 5

14 significant and positive correlation between rosmarinic acid and antioxidant activity (r = 0.46).

15 lites and two unusual secondary metabolites, rosmarinic acid and azelaic acid.

16 MS/MS analysis, with significant contents of rosmarinic acid and luteolin in the microwaved basil.

17 Rosmarinic acid and natural extracts rich in hydroxycinn

18 ound ivy polyphenols, including chlorogenic, rosmarinic acid and rutin.

19 The highest level of rosmarinic acid and TPC was obtained from Ardabil access

20 content of chlorogenic, ferulic, p-coumaric, rosmarinic acids and quercetin, as well as some macroele

21 and quantification of phenolic (caffeic and rosmarinic) acids and flavones (luteolin and apigenin) i

22 reased the antioxidant (total ascorbic acid, rosmarinic acid) and carbohydrate contents at harvest.

23 ed to enrich VOO with phenolic acids (mainly rosmarinic acid) and endogenous antioxidants (o-coumaric

24 , 4-O-caffeoylquinic, 5-O-caffeoylquinic and rosmarinic acids) and flavones (luteolin and apigenin) i

25 lectrophilic properties, including curcumin, rosmarinic acid, and gambogic acid, for their ability to

26 p-hydroxybenzoic acid, protocatechuic acid, rosmarinic acid, and vanillic acid, resulting in concent

27 ation were studied by adding chlorogenic and rosmarinic acids, and food-grade phenolic apple and rose

28 rgeted major compounds from peppermint, like rosmarinic acid, at a similar level as 70% ethanol.

29 in and apigenin) in the polar extracts, with rosmarinic acid being the main compound in most of them.

30 etin, naringenin) and hydroxycinnamic acids (rosmarinic acid, caffeic acid, p-coumaric acid).

31 a rich source of phenolic compounds, mainly rosmarinic acid, carnosic acid and carnosol that are the

32 d pathway genes leading to the alteration of rosmarinic acid content and enhances the resistance agai

33 ile the highest total phenolic compounds and rosmarinic acid content was observed at 50 and 70 mg/L o

34 For evaluation of bioaccessibility, rosmarinic acid content, phenolic content, and antioxida

35 s of OscWRKY1 silenced plants showed reduced rosmarinic acid content.

36 regulates phenylpropanoid pathway genes and rosmarinic acid content.

37 n 0.27 mg/g (900 W) and 3.84 mg/g (control), rosmarinic acid contents of chia seed oils were found be

38 whereas antioxidants like ascorbic acid and rosmarinic acid decreased; the latter likely due to scav

39 c acid derivatives and related phenolics, 10 rosmarinic acid derivatives and 7 flavonoids.

40 he oil-based food matrix and the polarity of rosmarinic acid derivatives on the antioxidant propertie

41 be attributable at least to their content in rosmarinic acid, detected as a potent anti-inflammatory

42 exhibit better anticancer efficacy than free rosmarinic acid, doxorubicin, non-crosslinked Rososome a

43 yphenols, such as quercetin, gallic acid and rosmarinic acid, during storage.

44 Rosmarinic acid from oregano was monitored to assess the

45 Furthermore, various rosmarinic acid glucosides, caffeoyl glucoside, feruloyl

46 mates of trans-anethole, p-coumaric acid and rosmarinic acid in human populations.

47 HPLC-DAD and LC-MS revealed rosmarinic acid in S. nubicola extracts and chlorogenic

48 The presence of rosmarinic acid is particularly relevant as it constitut

49 The Rososomes were constructed by rosmarinic acid-lipid conjugates which not only work syn

50 SL with 1-o-galloylglycerol, rosmarinic acid, or BHT showed the highest oxidative sta

51 Epicatechin, ferulic acid, caffeic acid, rosmarinic acid, p-coumaric acid and gallic acid were id

52 acid, p-hydroxybenzoic acid, cinnamic acid, rosmarinic acid, p-coumaric acid, m-coumaric acid, ferul

53 bacterial symbionts and opportunists alike, rosmarinic acid promotes attachment of beneficial bacter

54 tudy, we investigated therapeutic effects of rosmarinic acid (RA) against inflammation-induced AKI.

55 sonance (NMR) analyses identify polyphenolic rosmarinic acid (RA) and baicalin (BC) as active phytoco

56 Rosmarinic acid (RA) and caffeic acid contents significa

57 ugated with two natural phenolic acids, i.e. rosmarinic acid (RA) and gentisic acid (GA, our previous

58 Rosmarinic acid (RA) and salvianolic acid B (Sal B) were

59 -directed spin labeled T4 lysozyme (T4L) and rosmarinic acid (RA) as a model system, we combined elec

60 f the determination of caffeic acid (CA) and rosmarinic acid (RA) by high performance liquid chromato

61 tatoes) on the potential bioaccessibility of rosmarinic acid (RA) in simulated digestion conditions,

62 In basil, the concentration of rosmarinic acid (RA) increased after application of 100

63 Rosmarinic acid (RA) is a phenolic natural product first

64 Rosmarinic acid (RA) is one of its chemical constituents

65 Rosmarinic acid (RA) is reported in separate studies to

66 Rosmarinic acid (RA) showed remarkable DPPH, FRAP, and A

67 ducible approach for selective extraction of rosmarinic acid (RA) using molecularly imprinted polymer

68 uginosa infection, sweet basil roots secrete rosmarinic acid (RA), a multifunctional caffeic acid est

69 A green solvent-based optimization for rosmarinic acid (RA), carnosol (COH), and carnosic acid

70 nd the phenolic compounds caffeic acid (CA), rosmarinic acid (RA), lithospermic acid (LA), luteolin-7

71 ned by ethyl acetate (EAcs) or ethanol (Es), rosmarinic acid (RA), or quercetin (Que), and the effect

72 of 1-o-galloylglycerol (GG), propyl gallate, rosmarinic acid (RA), tocopherols (TOC), and 1:1 combina

73 work focuses on the characterization of the rosmarinic acid (RA)-beta-cyclodextrin (CD) complex in a

74 SC-CO(2)) extraction was developed to obtain rosmarinic acid (RA)-rich extracts from Perilla frutesce

75 Forty percent (19 mg) of the added rosmarinic acid remained in the spiced burger (SB) after

76 opanoids, such as eugenol, caffeic acid, and rosmarinic acid, that result from meta hydroxylation rea

77 feic acid, being 3-O-caffeoylquinic acid and rosmarinic acid the majority compounds.

78 icient tool for the in vitro biosynthesis of rosmarinic acid, therefore avoiding the need to exploit

79 rich in tocopherols (2.36-10.07mg/g), while rosmarinic acid was dominating compound (up to 30mg/g) i

80 Rosmarinic acid was the main detected phenolic compound,

81 Rosmarinic acid was the most abundant compound, being hi

82 Rosmarinic acid was the most abundant polyphenol followe

83 Rosmarinic acid was the phytochemical that underwent the

84 anthomicrol, calycopterin and the polyphenol rosmarinic acid were identified among 13 natural populat

85 ack E, Congo red, lacmoid, PcTS-Cu (2+), and rosmarinic acid with aS are examined by NMR spectroscopy