|
Luteolin
Luteolin is a flavone, a type of flavonoid, with a yellow crystalline appearance. Luteolin is the principal yellow dye compound that is obtained from the plant ''Reseda luteola'', which has been used as a source of the dye since at least the first millennium B.C. Luteolin was first isolated in pure form, and named, in 1829 by the French chemist Michel Eugène Chevreul. The luteolin empirical formula was determined by the Austrian chemists Heinrich Hlasiwetz and Leopold Pfaundler in 1864. In 1896, the English chemist Arthur George Perkin proposed the correct structure for luteolin. Perkin's proposed structure for luteolin was confirmed in 1900 when the Polish-Swiss chemist Stanislaw Kostanecki (1860–1910) and his students A. Różycki and J. Tambor synthesized luteolin. Natural occurrences Luteolin is most often found in leaves, but it is also seen in rinds, barks, clover blossom, and ragweed pollen. It has also been isolated from the aromatic flowering plant, ''Salvia t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavones
Flavones (from Latin ''flavus'' "yellow") are a class of flavonoids based on the backbone of 2-phenylchromen-4-one (2-phenyl-1-benzopyran-4-one) (as shown in the first image of this article). Flavones are common in foods, mainly from spices, and some yellow or orange fruits and vegetables. Common flavones include apigenin (4',5,7-trihydroxyflavone), luteolin (3',4',5,7-tetrahydroxyflavone), tangeritin (4',5,6,7,8-pentamethoxyflavone), chrysin (5,7-dihydroxyflavone), and 6-hydroxyflavone. Intake and elimination The estimated daily intake of flavones is about 2 mg per day. Following ingestion and metabolism, flavones, other polyphenols, and their metabolites are absorbed poorly in body organs and are rapidly excreted in the urine, indicating mechanisms influencing their presumed absence of metabolic roles in the body. Drug interactions Flavones have effects on CYP (P450) activity, which are enzymes that metabolize most drugs in the body. Biosynthesis The biosynthesis of f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reseda Luteola
''Reseda luteola'' is a plant species in the genus '' Reseda''. Common names include dyer's rocket, dyer's weed, weld, woold, and yellow weed. A native of Europe and Western Asia, the plant can be found in North America as an introduced species and common weed. While other resedas were used for the purpose, this species was the most widely used source of the natural dye known as weld. The plant is rich in luteolin, a flavonoid which produces a bright yellow dye. The yellow could be mixed with the blue from woad (''Isatis tinctoria'') to produce greens such as Lincoln green. History and usage The dye was in use by the first millennium BC, and perhaps earlier than either woad or madder. Until the discovery of quercitron it was the most used yellow dye but by the end of the 19th century had ceased to be in wide use due to the discovery of the synthetic aniline dyes which were cheaper to produce. Historically, France exported large quantities of weld. It prefers waste places. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aiphanes Aculeata
''Aiphanes horrida'' is a palm native to northern South America and Trinidad and Tobago. ''Aiphanes horrida'' is a solitary, spiny tree. In the wild it grows 3–10 metres tall (9–30 feet) tall with a stem diameter of 6–10 centimetres (2–4 inches); cultivated trees may be as much as 15 m (49') tall with a 15 cm (6") diameter. The epicarp and mesocarp of the fruit are rich in carotene and are eaten in Colombia, while the seeds are used to make candles. In parts of the Colombian Llanos endocarps are used to play games. The range of the species is found in dry forests between sea level and 1700 m (5600') above sea level in Bolivia, Brazil, Colombia, Peru, Trinidad and Tobago and Venezuela, but is not native to Ecuador. The species is cultivated as an ornamental throughout the tropics. Many authors, including Henderson ''et al.'' (1995) and Borchenius and Bernal (1996) use ''A. aculeata'' rather than ''A. horrida'', giving Jacquin's description of ''Caryota horrida'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arthur George Perkin
Arthur George Perkin DSc FRS FRSE (1861–1937) was an English chemist and Professor of Colour Chemistry and Dyeing at the University of Leeds. Life Perkin was the second son of Sir William Henry Perkin FRS, who founded the aniline dye industry, and was born on 13 December 1861 at Sudbury, close to his father's dyeworks at Greenford. His mother was Jemima Harriet Lissett (d.1862). His brother was William Henry Perkin, Jr., FRS, Professor of Chemistry at Manchester and Oxford universities. He was educated at the City of London School (1872–1878). He then studied Chemistry variously at the Royal College of Chemistry in London, Anderson's College in Glasgow, and Leeds University. In 1893 he was elected a Fellow of the Royal Society of Edinburgh. His proposers were Alexander Crum Brown, Sir Francis Grant Ogilvie, Alexander Buchan and his father, William Henry Perkin. He died in Headingley on 30 May 1937 and is buried with his wife in Adel Churchyard, in Leeds. Family Per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chamomile
Chamomile (American English) or camomile (British English; see spelling differences) ( or ) is the common name for several plants of the family Asteraceae. Two of the species, ''Matricaria recutita'' and ''Anthemis nobilis'', are commonly used to make herbal infusions for beverages. There is insufficient scientific evidence that consuming chamomile in foods or beverages has any beneficial effects on health. Etymology The word ''chamomile'' is derived via the French and Latin, from the Greek grc, χαμαίμηλον, khamaimēlon, earth apple, label=none, from grc, χαμαί, khamai, on the ground, label=none, and grc, μῆλον, mēlon, apple, label=none. First used in the 13th century, the spelling ''chamomile'' corresponds to the Latin and the Greek . The spelling ''camomile'' is a British derivation from the French. Species Some commonly used species include: * ''Matricaria chamomilla'' – often called "German chamomile" or "Water of Youth" * ''Chamaemelum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artichoke
The globe artichoke (''Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist. Description This vegetable grows to tall, with arching, deeply lobed, silvery, glaucous-green leaves long. The flowers develop in a large head from an edible bud about diameter with numerou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavone
Flavone is an organic compound with the formula . A white solid, flavone is a derivative of chromone with a phenyl (Ph) substituent adjacent to the ether group. The compound is of little direct practical importance, but susbstituted derivatives, the flavones and flavonoids are a large class of nutritionally important natural products. Flavone can be prepared in the laboratory by cyclization of 2-hydroxacetophenone. Isomeric with flavone is isoflavone, where the phenyl group is adjacent to the ketone In organic chemistry, a ketone is a functional group with the structure R–C(=O)–R', where R and R' can be a variety of carbon-containing substituents. Ketones contain a carbonyl group –C(=O)– (which contains a carbon-oxygen double bo .... References {{Flavones ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the cabbage family (family Brassicaceae, genus ''Brassica'') whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species ''Brassica oleracea''. Broccoli has large flower heads, usually dark green, arranged in a tree-like structure branching out from a thick stalk which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different but closely related cultivar group of the same ''Brassica'' species. It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling but are better preserved by steaming, microwaving or stir-frying. Rapini, sometimes called "broccoli rabe," i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavonoid Antioxidants
Flavonoids (or bioflavonoids; from the Latin word ''flavus'', meaning yellow, their color in nature) are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans. Chemically, flavonoids have the general structure of a 15-carbon skeleton, which consists of two phenyl rings (A and B) and a heterocyclic ring (C, the ring containing the embedded oxygen). This carbon structure can be abbreviated C6-C3-C6. According to the IUPAC nomenclature, they can be classified into: *flavonoids or bioflavonoids *isoflavonoids, derived from 3-phenyl chromen-4-one (3-phenyl-1,4-benzopyrone) structure *neoflavonoids, derived from 4-phenylcoumarine (4-phenyl-1,2-benzopyrone) structure The three flavonoid classes above are all ketone-containing compounds and as such, anthoxanthins (flavones and flavonols). This class was the first to be termed bioflavonoids. The terms flavonoid and bioflavonoid have also been more loosely used to describe non-k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
PDE4 Inhibitors
At least four types of the enzyme phosphodiesterase 4 (PDE4) are known: * PDE4A * PDE4B * PDE4C * PDE4D See also * 3',5'-cyclic-AMP phosphodiesterase * Phosphodiesterase (PDE) * PDE4 inhibitor A phosphodiesterase-4 inhibitor, commonly referred to as a PDE4 inhibitor, is a drug used to block the degradative action of phosphodiesterase 4 (PDE4) on cyclic adenosine monophosphate (cAMP). It is a member of the larger family of PDE inhibitor ... {{chemistry index Molecular biology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oregano
Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere. Oregano is a woody perennial plant, growing tall, with opposite leaves long. The flowers are purple, long, produced in erect spikes in summer. It is sometimes called wild marjoram, and its close relative, '' O. majorana'', is known as sweet marjoram. Both are widely used as culinary herbs, especially in Turkish, Greek, Spanish, Italian, Mexican, and French cuisine. Oregano is also an ornamental plant, with numerous cultivars bred for varying leaf colour, flower colour and habit. Etymology Used since the middle 18th century, the Spanish word ''orégano'' is derived from the Latin ''orīganum'' and ultimately from the Classical Greek (''orī́ganon''). This is a compound Greek term that consists of (''óros'') meaning "mountain", and (''gános'') meaning "brightness ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.JPG "Click for more on -> Chamomile")
