ライフサイエンスコーパス: rosmarinic acid

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1 vitro cultures accumulated large amounts of rosmarinic acid.

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

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

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

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

6 Rosmarinic acid and natural extracts rich in hydroxycinn

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

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

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

10 , 4-O-caffeoylquinic, 5-O-caffeoylquinic and rosmarinic acids) and flavones (luteolin and apigenin) i

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

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

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

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

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

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

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

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

19 Rosmarinic acid from oregano was monitored to assess the

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

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

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

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

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

25 Rosmarinic acid (RA) and caffeic acid contents significa

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

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

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

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

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

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

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

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

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

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

36 Rosmarinic acid was the most abundant compound, being hi

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

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

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