The amyrins are three closely related natural chemical compounds of the triterpene class. They are designated α-amyrin (ursane skeleton), β-amyrin (oleanane skeleton) and δ-amyrin. Each is a pentacyclic triterpenol with the chemical formula C₃₀H₅₀O. They are widely distributed in nature and have been isolated from a variety of plant sources such as epicuticular wax. In plant biosynthesis, α-amyrin is the precursor of ursolic acid and β-amyrin is the precursor of oleanolic acid. All three amyrins occur in the surface wax of tomato fruit. α-Amyrin is found in dandelion coffee. A study demonstrated that α,β-amyrin exhibits long-lasting Nociception, antinociceptive and anti-inflammatory properties in 2 models of persistent nociception via activation of the cannabinoid receptors Cannabinoid receptor type 1, CB1 and Cannabinoid receptor type 2, CB2 and by inhibiting the production of cytokines and expression of NF-κB, CREB and Prostaglandin-endoperoxide synthase 2, cyclooxygenase 2.

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{{reflist Secondary alcohols Triterpenes