Structures of alatanin A, B and C isolated from edible purple yam Dioscorea alata

Phenolic compounds in Chinese purple yam and changes during vacuum frying

“…Various functional components, such as mucin, dioscin, dioscorin, allantoin, choline, polyphenols, polyphenolases, vitamins and essential amino acids have been reported in yam tubers (Bhandari, Kasai, & Kawabata, 2003;Ingrid, Helen, & Ahmad, 1993;Iwu et al, 1999;Omonigho & Ikenebomeh, 2000;Ozo, Caygill, & Coursey, 1984;Shewry, 2003). As for the purple yams, the most interesting components are phenolic compounds, including anthocyanins (Imbert & Seaforth, 1968;Ozo et al, 1984;Rašper & Coursey, 1967;Shoyama et al, 1990;Yoshida et al, 1991) and catechins (Ozo et al, 1984). Traditionally, yams can be used as Chinese herbal medicines to prevent the diseases of diarrhoea and diabetes (Hsu, Chen, Hsu, Chen, & Chang, 1984;Yen, 1992).…”

Structural and Functional Characterization of Polyphenols Isolated from Acerola (Malpighia emarginataDC.) Fruit

“…NMR spectra were obtained on a JEOL -500 or a JEOL GSX-270 spectrometer (JEOL, Tokyo, Japan). Compounds 1 and 2 were measured in CD 3 OD containing 3% TFA-d 1 , 19) and compound 3 were in CD 3 OD. FAB-MS was recorded on a JEOL DX-303HF spectrometer (JEOL, Tokyo, Japan).…”

The Structure and Distribution of the Flavonoids in Plants

“…1995). The anthocyanins in flowers and fruits are commonly various and complicated as a result of adaptation to insects and Dioscorea alata L. also synthesize the complicated anthocyanins (Miyazaki et al 1991, Yoshida et al 1991. On the other hand, flavonoid composition in the leaves, especially autumn leaves, is comparatively simple.…”