Phenolic Diterpenes from Rosemary and Sage

2016 ◽  
pp. 210-233
Keyword(s):  
1996 ◽  
Vol 73 (4) ◽  
pp. 507-514 ◽  
Author(s):  
Steven L. Richheimer ◽  
Matthew W. Bernart ◽  
Greg A. King ◽  
Michael C. Kent ◽  
David T. Beiley

2003 ◽  
Vol 995 (1-2) ◽  
pp. 119-125 ◽  
Author(s):  
Michael A Thorsen ◽  
Katja S Hildebrandt

1997 ◽  
Vol 45 (5) ◽  
pp. 979-984 ◽  
Author(s):  
Yoshihisa Takaishi ◽  
Noriko Wariishi ◽  
Hideo Tateishi ◽  
Kazuyoshi Kawazoe ◽  
Kaname Miyagi ◽  
...  

2003 ◽  
Vol 51 (15) ◽  
pp. 4247-4253 ◽  
Author(s):  
María José del Baño ◽  
Juan Lorente ◽  
Julián Castillo ◽  
Obdulio Benavente-García ◽  
José Antonio del Río ◽  
...  

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2016
Author(s):  
Maria Irakli ◽  
Adriana Skendi ◽  
Elisavet Bouloumpasi ◽  
Paschalina Chatzopoulou ◽  
Costas G. Biliaderis

Plant solid residues obtained from the essential oil industry represent a rich source of phenolic compounds with bioactive properties to be used in the food and pharmaceutical industries. A selective and sensitive liquid chromatography-mass spectrometry (LC-MS) method was developed for the simultaneous determination of phenolic compounds in solid residues of the Lamiaceae family plants. A total of 48 compounds can be separated within 35 min by using the Poroshell-120 EC-C18 column, and a gradient mobile phase of 0.1% formic acid and acetonitrile with flow rate of 0.5 mL/min; salicylic acid was used as internal standard. The calibration curves showed good linearity in the tested concentration range for each analyte (R2 > 0.9921), while recoveries ranged from 70.1% to 115.0% with an intra-day and inter-day precision of less than 6.63% and 15.00%, respectively. Based on the retention behavior, as well as absorption and mass spectra, 17 phenolic acids, 19 flavonoids and 2 phenolic diterpenes were identified and quantified in the solid residues obtained by distillation of six aromatic plants: oregano, rosemary, sage, satureja, lemon balm, and spearmint. The method constitutes an accurate analytical and quality control tool for the simultaneous quantitation of phenolics present in solid waste residues from the essential oil industry.


Planta Medica ◽  
2007 ◽  
Vol 73 (11) ◽  
pp. 1190-1191 ◽  
Author(s):  
Juliane Reuter ◽  
Andrea Jocher ◽  
Silke Hornstein ◽  
Jürgen Mönting ◽  
Christoph Schempp
Keyword(s):  

2019 ◽  
Vol 102 (2) ◽  
pp. 395-411 ◽  
Author(s):  
T Alan Jiang

Abstract Spices and herbs have been in use for centuries both for culinary and medicinal purposes. Spices not only enhance the flavor, aroma, and color of foodand beverages, but they can also protect from acuteand chronic diseases. More Americans are considering the use of spices and herbs for medicinal and therapeutic/remedy use, especially for various chronicconditions. There is now ample evidence that spicesand herbs possess antioxidant, anti-inflammatory, antitumorigenic, anticarcinogenic, and glucose- and cholesterol-lowering activities as well as properties that affect cognition and mood. Research over the past decade has reported on the diverse range of health properties that they possess via their bioactive constituents, including sulfur-containing compounds, tannins, alkaloids, phenolic diterpenes, andvitamins, especially flavonoids and polyphenols. Spices and herbs such as clove, rosemary, sage, oregano, and cinnamon are excellent sources of antioxidants with their high content of phenolic compounds. It is evident that frequent consumption of spicy foods was also linked to a lower risk of death from cancer and ischemic heart and respiratory system diseases. However, the actual role of spicesand herbs in the maintenance of health, specifically with regards to protecting against the development of chronic, noncommunicable diseases, is currently unclear.This review highlights potential health benefits ofcommonly used spices and herbs such as chili pepper, cinnamon, ginger, blackpepper, turmeric, fenugreek, rosemary, and garlic.


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