New flavones from Artocarpus communis Forst.
نویسندگان
چکیده
منابع مشابه
Hyperglycaemic effect of Artocarpus communis Forst (Moraceae) root bark aqueous extract in Wistar rats
Decoctions and infusions of Artocarpus communis (Forst) (family: Moraceae) root bark are traditionally used among the Yoruba-speaking people of western Nigeria as folk remedies for the management, control and treatment of an array of human diseases, including type 2 diabetes mellitus. Although numerous bioactive prenylflavonoids have been isolated from the roots, stem bark and leaves of A commu...
متن کاملMicrobial contribution to spoilage of African breadfruit (Artocarpus communis, Forst) during storage
The contributions of microorganisms in the deterioration of African breadfruit during storage were investigated in this study. Matured fruits of the seedless variety of the African breadfruit (Artocarpus communis, Forst) were stored under different temperature conditions and morphological changes observed at 24-h intervals for 120 h. Spoilage of breadfruit was observed after 72 h with microbial...
متن کاملArtocarpus communis Forst. root-bark aqueous extract- and streptozotocin-induced ultrastructural and metabolic changes in hepatic tissues of Wistar rats.
Decoctions and infusions of Artocarpus communis (Forst.) (family: Moraceae) root-bark are commonly used traditionally among the Yoruba-speaking people of Western Nigeria as folk remedies for the management, control and/or treatment of an array of human diseases, including type 2, adult-onset diabetes mellitus. Although numerous bioactive flavonoids have been isolated from the roots, stem-bark a...
متن کاملRheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours
The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscositie...
متن کاملTwo new flavones from Tridax procumbens Linn.
Two new flavones, 8,3'-dihydroxy-3,7,4'-trimethoxy-6-O-β-D-glucopyranosyl flavone (1) and 6,8,3'-trihydroxy-3,7,4'-trimethoxyflavone (2) were isolated from Tridax procumbens Linn., together with the four known compounds puerarin (3), esculetin (4), oleanolic acid (5) and betulinic acid (6). The structures of the two new flavones were elucidated based on chemical analysis and spectral methods (I...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Chemical and Pharmaceutical Bulletin
سال: 1990
ISSN: 0009-2363,1347-5223
DOI: 10.1248/cpb.38.1787