Caffeic acid and rosmarinic acid contents in genus Perilla
| Autor: | Yuya Deguchi, Michiho Ito |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Perilla frutescens
biology 010405 organic chemistry Plant Extracts Rosmarinic acid food and beverages Boraginaceae biology.organism_classification Positive correlation Perilla 01 natural sciences Depsides 0104 chemical sciences Plant Leaves 010404 medicinal & biomolecular chemistry chemistry.chemical_compound Caffeic Acids chemistry Genus Cinnamates Caffeic acid Molecular Medicine Food science Medicinal plants |
| Zdroj: | Journal of natural medicines. 74(4) |
| ISSN: | 1861-0293 |
| Popis: | Caffeic acid and rosmarinic acid are common components of Labiatae plants, such as shiso (Perilla frutescens Britton var. crispa W. Deane) and Boraginaceae plants. These compounds have various pharmacological activities, such as anti-inflammatory, anti-anxiety, and anti-depressive activities, but the content of these compounds in perilla has not been studied in detail. This study investigated the caffeic acid and rosmarinic acid contents of several pure strains in genus Perilla. Perilla plants cultivated under a certain set of conditions had different caffeic acid and rosmarinic acid contents. For example, their contents were higher in P. setoyensis ("Setoegoma"), suggesting that the genetic background of the species greatly affects caffeic acid and rosmarinic acid contents. Several strains of P. frutescens var. crispa were cultivated at the Experimental Station for Medicinal Plants, Graduate School of Pharmaceutical Sciences, Kyoto University and differences in their caffeic acid and rosmarinic acid contents were also observed. The total content of anthocyanins, which are closely related to the leaf color of perilla, was measured as cyanidin-3-glucoside equivalents, and a weak positive correlation was observed between the content of rosmarinic acid, and the total content of total anthocyanins. Furthermore, the results suggest that luminosity and photon flux density of light during cultivation can affect rosmarinic acid content. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink