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Preparation of an Eight-Membered Sesquiterpene Lactone Resulting from Sequential Gif System GoAggIII and MCPBA Oxidation of ( )-10ÃŽÂ²,14-Dihydroxy-allo-aromadendrane

Autor: Adilson Beatriz, de Bodas Mm, de Lima Dp, Maria Rita Marques

Publikováno v: Molecules, Vol 10, Iss 8, Pp 1010-1014 (2005)
Molecules
Volume 10
Issue 8
Pages 1010-1014
Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry

Studies aimed at a comparison of chemical, biomimetic (Gif system GoAgg III ) and enzymatic (CHMO) transformations of natural (+) - 10β,14-dihydroxy- allo -aromadendrane have led to preparation of an eight-member sesquiterpene lactone. Keywords: (+)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ee2eaf3bd275f4030d75e3ef7bdd990
http://www.mdpi.com/1420-3049/10/8/1010/

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Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil.

Autor: de Menezes AV; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil., de Souza DA; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil., de Lima DP; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil., Neta MTSL; Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil., Almeida-Souza TH; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil., Dos Santos Rodrigues RN; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil., Sandes RDD; Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil., Mishima MDV; Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil., Narain N; Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil., de Almeida AQ; Department of Agricultural Engineering, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil., Martino HSD; Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil. Electronic address: hercia@ufv.br., de Carvalho IMM; Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil. Electronic address: izabela.carvalho@ufv.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 191, pp. 114735. Date of Electronic Publication: 2024 Jul 06.

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Chemotherapeutic Mechanism of Action of the Synthetic Resorcinolic Methyl 3,5-dimethoxy-2-octanoylbenzoate.

Autor: Correa WA; Institute of Chemistry, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79070-900, Brazil., das Neves SC; Stem Cell, Cell Therapy and Toxicological Genetics Research Centre (CeTroGen), Medical School, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79080-190, Brazil.; Graduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79070-900, Brazil., Oliveira RJ; Stem Cell, Cell Therapy and Toxicological Genetics Research Centre (CeTroGen), Medical School, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79080-190, Brazil.; Graduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79070-900, Brazil., Kassuya CA; School of Health Sciences, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul 79804-970, Brazil., Navarro SD; Institute of Chemistry, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79070-900, Brazil.; Stem Cell, Cell Therapy and Toxicological Genetics Research Centre (CeTroGen), Medical School, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79080-190, Brazil., Faustino Martins AC; Department of Pharmaceutical Sciences, North Dakota State University, Fargo, North Dakota 58102, United States., Saroja B; Department of Pharmaceutical Sciences, North Dakota State University, Fargo, North Dakota 58102, United States., Mitsuyasu B; Department of Pharmaceutical Sciences, North Dakota State University, Fargo, North Dakota 58102, United States.; Department of Chemical and Biological Sciences, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, São Paulo 18618-689, Brazil., Ostaciana Maia Freitas da Silveira I; Department of Pharmaceutical Sciences, North Dakota State University, Fargo, North Dakota 58102, United States., Vitor N; Institute of Chemistry, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79070-900, Brazil., Coelho HRS; Stem Cell, Cell Therapy and Toxicological Genetics Research Centre (CeTroGen), Medical School, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79080-190, Brazil., Vilela MLB; Institute of Chemistry, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79070-900, Brazil., do Nascimento VA; Graduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79070-900, Brazil., de Lima DP; Institute of Chemistry, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79070-900, Brazil., Beatriz A; Institute of Chemistry, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79070-900, Brazil., da Silva Gomes R; Department of Pharmaceutical Sciences, North Dakota State University, Fargo, North Dakota 58102, United States.

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Chemical composition, minerals concentration, total phenolic compounds, flavonoids content and antioxidant capacity in organic and conventional vegetables.

Autor: de Lima DP; Post-Graduate Program in Nutrition Science, Federal University of Sergipe (UFS), São Cristóvão, Brazil., Dos Santos Pinto Júnior E; Department of Agronomic Engineering, Federal University of Sergipe (UFS), São Cristóvão, Brazil., de Menezes AV; Post-Graduate Program in Nutrition Science, Federal University of Sergipe (UFS), São Cristóvão, Brazil., de Souza DA; Post-Graduate Program in Nutrition Science, Federal University of Sergipe (UFS), São Cristóvão, Brazil., de São José VPB; Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil., da Silva BP; Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil., de Almeida AQ; Department of Agricultural Engineering, Federal University of Sergipe (UFS), São Cristóvão, Brazil., de Carvalho IMM; Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil. Electronic address: izabela.carvalho@ufv.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jan; Vol. 175, pp. 113684. Date of Electronic Publication: 2023 Nov 04.

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