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New Coumarins from Roots and Fruit of Peucedanum morisoniiстатья
- Автор: Olennikov D.N.
- Журнал: Chemistry of Natural Compounds
- Том: 58
- Номер: 5
- Год издания: 2022
- Издательство: Kluwer Academic/Plenum Publishers
- Местоположение издательства: United States
- Первая страница: 816
- Последняя страница: 821
- DOI: 10.1007/s10600-022-03805-8
- Аннотация: Chromatographic separation of constituents from roots and fruit of Peucedanum morisonii Besser (Apiaceae) isolated 30 compounds, including four new coumarins 1–4. UV and NMR spectroscopy and mass spectrometry established that the new compounds were officinalin isovalerate (1), umbelliferone-6-carboxylic acid 7-O-β-D-glucopyranoside (peumoriside I, 2), umbelliferone-6-carboxylic acid 7-O-(6′-O-β-D-apiofuranosyl)-β-D-glucopyranoside (peumoriside II, 3), and bergaptol 7-O-(6′-O-β-D-apiofuranosyl)-β-D-glucopyranoside (peumoriside III, 4). Glycosides 2 and 3 possessed inhibitory activity for cholinesterase, β-secretase 1, and monoamine oxidase. © 2022, Springer Science+Business Media, LLC, part of Springer Nature.
- Добавил в систему: Оленников Даниил Николаевич