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Rosmarinic acid
| Rosmarinic acid |
|
| Chemical name |
(2R)-2-[[(2E)-3-(3,4-Dihydroxyphenyl)-
1-oxo-2-propenyl]]oxy]-3-(3,4-
dihydroxyphenyl)propanoic acid |
| Chemical formula |
C18H16O8 |
| Molecular mass |
360.31 g/mol |
| CAS number |
[20283-92-5] |
| Density |
? g/cm³ |
| Melting point |
171-175 °C |
| SMILES |
OC1=CC=C(/C=C/C(O[C@@H]([C@@]
(O)=O)CC2=CC=C(O)C(O)=C2)=O)C=C1O |
| Disclaimer and references |
Rosmarinic acid, C18H16O8, is a natural polyphenol antioxidant carboxylic acid found in many Lamiaceae herbs used commonly as culinary herbs such as rosemary, oregano, sage, thyme and peppermint.[1] Chemically, rosmarinic acid is a dimer of caffeic acid. It is a red-orange powder that is slightly soluble in water, but well soluble is most organic solvents.[2]
Biological importance
Because of the antioxidant activity of Lamiacaea herbs in laboratory test models they have been suggested to have beneficial effects in humans.[3]
Metabolism
Rosmarinic acid is known to undergo metabolism in humans and rats to methylated rosmarinic acid, coumaric acid, ferulic acid and caffeic acid.[citation needed]
References
- ^ Clifford, M.N. Chlorogenic acids and other cinnamates. Nature, occurrence and dietary burden. J. Sci. Food. Agric. (79) 362-372, 1999
- ^ MSDS for rosmarinic acid
- ^ Triantaphyllou, K.;Blekas, G.; Boskou, D. Antioxidative properties of water extracts obtained from herbs of the species Lamiacaea. Int. J. Food. Sci. Nutr. (52) 313-317, 2001
See also
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Rosmarinic_acid". A list of authors is available in Wikipedia.
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