ライフサイエンスコーパス: coumaric acid

1 amic acids (rosmarinic acid, caffeic acid, p-coumaric acid).

2 in)>hydroxycinnamic acids (ferulic, caffeic, coumaric acids).

3 tivity with phenylpropene acids, such as rho-coumaric acid.

4 mainly ferulic acid and a lower amount of p-coumaric acid.

5 cinnamate 4-hydroxylase (C4H) reaction to 4-coumaric acid.

6 ng in an elevated 4CL enzyme activity with 4-coumaric acid.

7 TAL) activity, leading to the formation of p-coumaric acid.

8 asitic, when the algae senesce and release p-coumaric acid.

9 sinol, and caffeic, ferulic, vanillic, and p-coumaric acid.

10 erbascoside, oleuropein, ferulic acid, and p-coumaric acid.

11 atechol was markedly more mineralized than p-coumaric acid.

12 henolics, catechin, epicatechin, caffeic and coumaric acids.

13 had higher amounts of salicylic, gallic and coumaric acids.

14 lic acid, as well as insoluble ferulic and p-coumaric acids.

15 1.15mg/d, of rosmarinic acid 0.09mg/d, of p-coumaric acid 0.0068mg/d, of kaempferol 0.0034mg/d, of l

16 two flavonoids, with the predominance of rho-coumaric acid (1998.80mug/100g).

17 hlorogenic acid, 15.8 (T. microcarpus) for p-coumaric acid, 20.3 (A. campestris) for ferulic acid, 56

18 oyl transferases (PtrHCT1 and PtrHCT6) and 4-coumaric acid 3-hydroxylase 3 (PtrC3H3).

19 and included five caffeic acid (1-5), three coumaric acid (6-8), and two cinnamyl alcohol (9-10) der

20 not in nectar but in pollen in the case of p-coumaric acid (a monomer of sporopollenin, the principal

21 RMI biosynthesis is induced by p-coumaric acid, a product of algal lignin degradation.

22 pounds, catechin, epicatechin, caffeic acid, coumaric acid, acetaldehyde, total and reduced glutathio

23 Newly generated cinnamic acid from coumaric acid aglycone was detected in fermented plant m

24 fluorogenic assay in which 7-amido-4-methyl coumaric acid (AMC)-conjugated Rad21 mitotic cleavage si

25 cides, the roseobacticides, in response to p-coumaric acid, an algal lignin breakdown product that is

26 For lignin precursors, including p-coumaric acid and caffeic acid, we found strong associat

27 enolic compounds and their derivatives (e.g. coumaric acid and catechin) and in the expression of phe

28 lds of naringin, tangeretin, ferulic acid, p-coumaric acid and gallic acid increased, but the amount

29 illic acid), a glycoside of vanillic acid, p-coumaric acid and its phenethyl ester as well as free an

30 c compounds: chlorogenic acid, caffeic acid, coumaric acid and protocatechuic acid, as well as the am

31 This was clearly demonstrated for p-coumaric acid and resveratrol, which is associated with

32 first intake estimates of trans-anethole, p-coumaric acid and rosmarinic acid in human populations.

33 nsoluble phenolic compounds, ferulic acid, p-coumaric acid and sinapic acid are mainly in ester linka

34 wo CoA ligation paths in vivo: one through 4-coumaric acid and the other through caffeic acid.

35 acid, vanillic acid, syringic acid, trans-p-coumaric acid and veratric acid.

36 types, they were ferulic, syringic, trans-p-coumaric acids and quercetin.

37 O-glucoside with one hydroxycinnamic acid (p-coumaric acid) and two O-methylated hydroxybenzoic acids

38 ringic acid, syringaldehyde, ferulic acid, p-coumaric acid, and coniferyl aldehyde at trace levels in

39 by cyanidin-3-galactoside-xyloside-glucoside-coumaric acid, and cyanidin-3-galactoside-xyloside-gluco

40 revealed gallic acid, trans-cinnamic acid, p-coumaric acid, and ferulic acid as the main compounds.

41 2 can be induced by 4-hydroxyacetophenone, p-coumaric acid, and phenol, whereas these same phenolic c

42 n, resveratrol, caffeic acid, gallic acid, p-coumaric acid, and vanillic acid in red wines.

43 After heat treatment, gallic acid and p-coumaric acid are the major increased soluble and insolu

44 1 mutant plants are deficient in ferulic and coumaric acid, aromatic compounds known to be attached t

45 Ferulic, caffeic, sinapic, and coumaric acids, belonging to the class of hydroxycinnami

46 Motions of the trans-p-coumaric acid carbonyl group following the photoexcitati

47 The released p-coumaric acid causes the bacteria to synthesize roseobac

48 the trans to cis photoisomerization of its p-coumaric acid chromophore.

49 Downregulation of 4-coumaric acid:coenzyme A ligase (4CL) can reduce lignin

50 4-Coumaric acid:coenzyme A ligase (4CL) is involved in mon

51 )-rich lignins and high levels of esterified coumaric acid compared with those of dicotyledonous plan

52 Compounds such as p-hydroxybenzoic acid, p-coumaric acid, coumaroylaldaric acid and feruloylaldaric

53 olics were characterised including several p-coumaric acid derivatives which were newly detected.

54 The latter were relatively rich in p-coumaric acid derivatives.

55 ed in the release of free HCAs, especially p-coumaric acid, during the yeast fermentation.

56 p-Coumaric acid exhibited the highest inhibitory effect on

57 CDRBE (protocatechuic acid, vanillic acid, p-coumaric acid, ferulic acid and sinapic acid) were ident

58 e (48.8%), 4-methoxycinnamic acid (36.4%), p-coumaric acid glucose ester (9.2%) and 1-O-beta-d-glucop

59 4-Methoxycinnamic acid, p-coumaric acid glucose ester and 1-O-beta-d-glucopyranosy

60 olic acid derivatives (main compound being o-coumaric acid glucoside), quercetin glycosides, and anth

61 a-->8)-catechin dimer (procyanidin B1), IV.p-coumaric acid glycoside, VI.epicatechin-(4beta-->8)-epic

62 nosyl sinapate (5.6%), while caffeic acid, p-coumaric acid, hesperidin and naringenin were present in

63 s measured by the ability to transform the p-coumaric acid (HPLC-DAD).

64 m which found that ferulic acid in RBE and p-coumaric acid in CDRBE were active in enzymatic browning

65 Newly, the presence of m-coumaric acid in red rices was detected.

66 e response of gallic, caffeic, ferulic and p-coumaric acids in 0.050 M acetate buffer pH 4.5 containi

67 etin, quercetin, galangin and particularly p-coumaric acid (in honeydew honey).

68 and lignin phenolic monomers--catechol and p-coumaric acid--in the presence and absence of agricultur

69 compounds such as 4-hydroxyacetophone and p-coumaric acid induced the vir of KU12, but not A6.

70 CoA ligation of 4-coumaric acid is essential for the 3-hydroxylation of 4-

71 As a major component of pollen grains, p-coumaric acid is ubiquitous in the natural diet of honey

72 .55 mug/kg, with a predominant presence of p-coumaric acid methyl ester.

73 eruloylquinic acid, caffeic acid-O-hexoside, coumaric acid-O-hexoside, sinapic acid-O-hexoside, catec

74 BSG was in the order of ferulic acid (FA), p-coumaric acid (p-CA) derivatives, FA derivatives, p-CA,

75 oxycinnamic acids ferulic acid (FA) and para-coumaric acid (p-CA).

76 Absorption of a blue photon by the p-coumaric acid (pCA) chromophore in pG, the initial state

77 In the electronic ground state, the para-coumaric acid (pCA) chromophore of PYP is negatively cha

78 ing trans-to-cis photoisomerization of its p-coumaric acid (pCA) chromophore over 10 decades of time.

79 (PYP) is affected by isomerization of its p-coumaric acid (pCA) chromophore.

80 oreceptor with photochemistry based on its p-coumaric acid (pCA) chromophore.

81 idin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-gluc

82 uid extraction (LLE) for quantification of p-coumaric acid (pHCA) in the supernatant of genetically e

83 hat constituents found in honey, including p-coumaric acid, pinocembrin, and pinobanksin 5-methyl eth

84 s significant for hydroxytyrosol, tyrosol, p-coumaric acid, pinoresinol and peroxide value.

85 ed the Greek olive oils were the phenolics p-coumaric acid, pinoresinol, 1-acetoxypinoresinol, syring

86 fractions of quercetin, protocatechuic and p-coumaric acids presented positive and significant correl

87 cross the samples and p-hydroxybenzoic and p-coumaric acids proved to be the main components.

88 e reaction between quercetin-glucoside and p-coumaric acid (Q-Glu-p-CouA).

89 cinnamic acid, 2,4-dihydroxycinnamic acid, p-coumaric acid, quercetin, trans-ferulic acid, trans,tran

90 uce p-coumaroyl-HSL by using environmental p-coumaric acid rather than fatty acids from cellular pool

91 innamic acids, caffeic, sinapic, ferulic and coumaric acids, respectively and 59.1mg/100g for ascorbi

92 y known phenolics, including caffeic acid, p-coumaric acid, rutin, scopoletin, N-trans-feruloyl tyram

93 ds were identified, comprising caffeic and p-coumaric acids, seventeen polymers of caffeic acid and e

94 ely parallel RNA sequencing) revealed that p-coumaric acid specifically up-regulates all classes of d

95 ant-bacterial interactions, such as auxin, o-coumaric acid, t-cinnamaic acid, as well as analogs that

96 catalyze the coenzyme A (CoA) ligation of 4-coumaric acid to 4-coumaroyl-CoA and caffeic acid to caf

97 unctional significance in that that adding p-coumaric acid to a diet of sucrose increases midgut meta

98 thesis in P. trichocarpa SDX; one converts p-coumaric acid to caffeic acid and the other converts p-c

99 Alternatively, 3-hydroxylation of 4-coumaric acid to caffeic acid may occur through an enzym

100 lactic acid to its caffeoyl derivative and p-coumaric acid to caffeic acid.

101 in complex mediated the 3-hydroxylation of 4-coumaric acid to caffeic acid.

102 The photoisomerization of trans-p-coumaric acid (trans-CA) triggers a photocycle in photoa

103 Phenolic compounds, namely gallic acid, p-coumaric acid, trans-ferulic acid, caffeic acid, trans-r

104 ds identified in all four ber species were p-coumaric acid, vanillin and ferulic acids.

105 techin, chlorogenic acid, caffeic acid and p-coumaric acid varied among species and found the maximum

106 tion of diagnostic products confirmed that p-coumaric acid was associated with lignins.

107 p-Coumaric acid was not detected in basil, buckwheat and g

108 In addition, p-Coumaric acid was the dominant free phenolic acids, wher

109 Dihydrocoumaric acid sulphate and p-coumaric acid were identified as metabolites formed in e

110 However, ferulic and p-coumaric acids were abundant in the bound fractions.

111 acid and antioxidants as trans-ferulic and p-coumaric acids were found and quantified in the brewing

112 cid, caffeic acid, vanillin, ortho- and para-coumaric acids, were identified and quantified.

113 ces were ferulic, protocatechuic and trans-p-coumaric acids, while the major free phenolics in red ri

114 exchanging coenzyme A (CoA) esterified to p-coumaric acid with shikimic or quinic acid as intermedia

115 lic acid, XIII.sinapic acid glycoside, XVI.p-coumaric acid, XVII.ferulic acid, XVIII.sinapic acid, XI