"common wood sorrel (""O. acetosella"") may be used to make a lemony-tasting tea when dried. A characteristic of members of this genus is that they contain oxalic acid (whose name references the genus), giving the leaves and flowers a sour taste which can make them refreshing to chew. In very large amounts, oxalic acid may be considered slightly toxic, interfering with proper digestion and kidney function. However, oxalic acid is also present in more commonly consumed foods such as spinach, broccoli, brussels sprouts, grapefruit, chives, and rhubarb, among many others. General scientific consensus seems to be that the risk of"
"leaves, the leaflets of which are oblong, about 12 in. long and 1 in. broad, and somewhat truncate at the apex. The flowers are papilionaceous, of a purple color and arranged in panicles. The Goa powder or araroba is contained in the trunk, filling crevices in the heartwood. It is a morbid product in the tree, and yields to hot chloroform 50% of a substance known officially as chrysarobin. It occurs as a micro-crystalline, odorless, tasteless powder, very slightly soluble in either water or alcohol; it also occurs in rhubarb root. This complex mixture contains pure chrysarobin, di-chrysarobin methylether, di-chrysarobin."
"Rhein (molecule) Rhein, also known as cassic acid, is a substance in the anthraquinone group obtained from rhubarb. Like all such substances, rhein is a cathartic. Rhein is commonly found as a glycoside such as rhein-8-glucoside or glucorhein. Rhein was first isolated in 1895. It is found in rhubarb species like ""Rheum undulatum"" and ""Rheum palmatum"" as well as in ""Cassia reticulata"". Originally the rhubarb plant which contains rhein was used as a laxative. It was believed that rhein along with other anthraquinone glycosides imparted this activity. Rhein has been reevaluated as an antibacterial agent against ""Staphylococcus aureus"" in 2008."
"chronic congestive heart failure. Rhein (molecule) Rhein, also known as cassic acid, is a substance in the anthraquinone group obtained from rhubarb. Like all such substances, rhein is a cathartic. Rhein is commonly found as a glycoside such as rhein-8-glucoside or glucorhein. Rhein was first isolated in 1895. It is found in rhubarb species like ""Rheum undulatum"" and ""Rheum palmatum"" as well as in ""Cassia reticulata"". Originally the rhubarb plant which contains rhein was used as a laxative. It was believed that rhein along with other anthraquinone glycosides imparted this activity. Rhein has been reevaluated as an antibacterial agent against"
"hydrolyses to rhamnose and naringenin, the phioroglucin ester of para-oxycinnamic acid, and hesperidin, which hydrolyses to rhamnose and hesperetin, the phloroglucin ester of meta-oxy-para-methoxycinnamic acid or isoferulic acid, CHO. These are generally substituted anthraquinones; many have medicinal applications, being used as purgatives, while one, ruberythric acid, yields the valuable dyestuff madder, the base of which is alizarin. Chrysophanic acid, a dioxymethylanthraquinone, occurs in rhubarb, which also contains emodin, a trioxymethylanthraquinone; this substance occurs in combination with rhamnose in ""Frangula"" bark. The most important cyanogenetic glucoside is amygdalin, which occurs in bitter almonds. The enzyme maltase decomposes it into glucose and"
"ricinoleic acid were made by Friedrich Krafft in 1888. Ricinoleic acid exerts analgesic and anti-inflammatory effects. Ricinoleic acid specifically activates the EP3 prostanoid receptor for prostaglandin E2. Ricinoleic acid acts as a specific algicide for the control of cyanobacteria (formerly called blue-green algae). Ricinoleic acid Ricinoleic acid, formally called 12-hydroxy-9-""cis""-octadecenoic acid is a fatty acid. It is an unsaturated omega-9 fatty acid and a hydroxy acid. It is a major component of the seed oil obtained from mature Castor plant (""Ricinus communis"" L., Euphorbiaceae) seeds or in sclerotium of ergot (""Claviceps purpurea"" Tul., Clavicipitaceae). About 90% of the fatty acid"
"Sorbic acid Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH(CH)COH. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the ""Sorbus aucuparia"" (rowan tree), hence its name. The traditional route to sorbic acid involves condensation of malonic acid and trans-butenal. It can also be prepared from isomeric hexadienoic acids, which are available via a nickel-catalyzed reaction of allyl chloride, acetylene, and carbon monoxide. The route used commercially, however, is from crotonaldehyde and ketene."
"the salt(s) ""Malat(e)"". Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince and is present in lower concentrations in other fruits, such as citrus. It contributes to the sourness of green (unripe) apples. It is present in grapes and in most wines with concentrations sometimes as high as 5 g/l. It confers a tart taste to wine, although the amount decreases with increasing fruit ripeness. The taste of malic acid is very clear and pure in rhubarb, a plant for which it is the primary flavor. It is"
"through a chemical reaction with nitrites at pH of 2-4.2 – the latter conditions being ones that mimic the gastric environment. In living yeast cells sorbic acid enhances oxygen free radical formation by the mitochondrial electron transport chain, leading to damage to the mitochondrial DNA. Sorbic acid Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH(CH)COH. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the ""Sorbus aucuparia"" (rowan tree), hence its name. The"
"gooseberry). Açaí oil, obtained from the fruit of the açaí palm (""Euterpe oleracea""), is rich in p-hydroxybenzoic acid (892 ± 52 mg/kg). It is also found in cloudy olive oil. It is also found in the edible mushroom ""Russula virescens"" (green-cracking russula). ""p""-Hydroxybenzoic acid glucoside can be found in mycorrhizal and non-mycorrhizal roots of Norway spruces (""Picea abies""). Violdelphin is an anthocyanin, a type of plant pigments, found in blue flowers and incorporating two p-hydroxy benzoic acid residues, one rutinoside and two glucosides associated with a delphinidin. Agnuside is the ester of aucubin and ""p""-hydroxybenzoic acid. Chorismate lyase is an"
"Ricinoleic acid Ricinoleic acid, formally called 12-hydroxy-9-""cis""-octadecenoic acid is a fatty acid. It is an unsaturated omega-9 fatty acid and a hydroxy acid. It is a major component of the seed oil obtained from mature Castor plant (""Ricinus communis"" L., Euphorbiaceae) seeds or in sclerotium of ergot (""Claviceps purpurea"" Tul., Clavicipitaceae). About 90% of the fatty acid content in castor oil is the triglyceride formed from ricinoleic acid. Ricinoleic acid is manufactured for industries by saponification or fractional distillation of hydrolyzed castor oil. The zinc salt is used in personal care products, such as deodorants. The first attempts to prepare"
"The hydroxylation of the coumaryl ester, i.e. installing the second hydroxy group, is catalyzed by a cytochrome P450 enzyme. Chlorogenic acid can be found in the bamboo ""Phyllostachys edulis"". as well as in many other plants. Chlorogenic acid can be found in the shoots of common heather (""Calluna vulgaris""). Chlorogenic acid and the related compounds cryptochlorogenic acid, and neochlorogenic acid have been found in the leaves of ""Hibiscus sabdariffa"". Isomers of chlorogenic acid are found in potatoes. Chlorogenic acid is present in the flesh of eggplants, peaches, and prunes. Taken as a dietary supplement or in coffee, chlorogenic acid slightly"
"especially during the summer. In traditional Chinese medicine, rhubarb roots have been thought of as a laxative for several millennia. Rhubarb also appears in medieval Arabic and European prescriptions. It was one of the first Chinese medicines to be imported to the West from China. The roots and stems are rich in anthraquinones, such as emodin and rhein. These substances are cathartic and laxative, explaining the sporadic use of rhubarb as a dieting aid. The anthraquinone compounds have been separated from powdered rhubarb root for medicinal purposes. The rhizomes contain stilbenoid compounds (including rhaponticin), which seem to lower blood glucose"
"to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts. They have a strong, tart taste. Several varieties have been domesticated for human consumption, most of which are recognised as ""Rheum"" x ""hybridum"" by the Royal Horticultural Society. Rhubarb contains anthraquinones including rhein, and emodin and their glycosides (e.g. glucorhein), which impart cathartic and laxative properties. It is hence useful as a cathartic in case of constipation. Rhubarb is grown widely, and with greenhouse production it is available throughout much of the year. Rhubarb grown in"
"acids, (pH < 7), purple in neutral solutions (pH ≈7), and ranges from blue to green to yellow in alkaline solutions (pH > 7). Red cabbage has ten times more vitamin A and twice as much iron as green cabbage. Red cabbage The red cabbage (purple-leaved varieties of ""Brassica oleracea"" Capitata Group) is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment belonging to anthocyanins. In acidic soils, the"
"Ursolic acid Ursolic acid (sometimes referred to as urson, prunol, malol, or 3-beta-3-hydroxy-urs-12-ene-28-oic-acid), is a pentacyclic triterpenoid identified in the epicuticular waxes of apples as early as 1920 and widely found in the peels of fruits, as well as in herbs and spices like rosemary and thyme. Ursolic acid is present in many plants, such as ""Mirabilis jalapa"", as well as in many fruits and herbs used in daily life (e.g. apples, basil, bilberries, cranberries, elder flower, peppermint, rosemary, lavender, oregano, thyme, hawthorn, and prunes). Apple peels contain large quantities of ursolic acid and related compounds. A number of potential"
"Erucic acid Erucic acid is a monounsaturated omega-9 fatty acid, denoted 22:1ω9. It has the formula CH(CH)CH=CH(CH)COOH. It is prevalent in wallflower seed with a reported content of 20 to 54% in high erucic acid rapeseed oil, and 42% in mustard oil. Erucic acid is also known as ""cis""-13-docosenoic acid and the trans isomer is known as brassidic acid. Erucic acid has many of the same uses as mineral oils, but it is more readily biodegradable than some. It has limited ability to polymerize and dry for use in oil paints. Like other fatty acids, it can be converted into"
"Caffeic acid Caffeic acid is an organic compound that is classified as a hydroxycinnamic acid. This yellow solid consists of both phenolic and acrylic functional groups. It is found in all plants because it is a key intermediate in the biosynthesis of lignin, one of the principal components of woody plant biomass and its residues. Caffeic acid can be found in the bark of ""Eucalyptus globulus"". It can also be found in the freshwater fern ""Salvinia molesta"" or in the mushroom ""Phellinus linteus"". Caffeic acid is found at a very modest level in coffee, at 0.03 mg per 100 ml."
"and only the more important compounds will be discussed herein. These are generally mustard oils, which are characterized by a burning taste; their principal occurrence is in mustard and ""Tropaeolum"" seeds. Sinigrin, or the potassium salt of inyronic acid not only occurs in mustard seed, but also in black pepper and in horseradish root. Hydrolysis with baryta, or decomposition by the ferment myrosin, gives glucose, allyl mustard oil and potassium hydrogen sulfate. Sinalbin occurs in white pepper; it decomposes to the mustard oil, glucose and sinapin, a compound of choline and sinapic acid. Jalapin or scammonin occurs in scammony; it"
"several unsaturated fatty acids were found including 2.4% oleic acid and 0.4% linoleic acid. Composition of fatty acids of ucuhuba butter: Ucuhuba seed oil Ucuhuba seed oil is the oil extracted from the seed of ""Virola surinamensis"" (ucuhuba). The ucuhuba tree is found in Brazil, Costa Rica, Ecuador, French Guiana, Guyana, Panama, Peru, Suriname, and Venezuela. Its seeds provide oil rich in myristic acid. The ucuhuba oil contains 13% lauric acid, 69% myristic acid, 7% palmitic acid and traces of oleic acid and linoleic acid. Myristic and lauric acids comprised 91.3 mole % of the total fatty acids. Although additional"
"Tartaric acid Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative"
"Agaric acid Agaric acid, also known as agaricin or 2-hydroxynonadecane-1,2,3-tricarboxylic acid, is an organic tricarboxylic acid (fatty acid) found in fungi, e.g. ""Laricifomes officinalis"". Its molecular formula is CHO. Agaric acid, as any other fatty acid, has an amphipathic character. It means that it has both polar (hydroxyl groups) and apolar (hydrocarbon chain) sections, and therefore, it is not completely water-soluble. It is a tribasic acid, and therefore, it can donate up to 3 hydrogen ions to other bases in an acid-base reaction. Another example of tribasic acids is phosphoric acid or citric acid. It is an odorless and tasteless"
"rice bran oil, a popular cooking oil in several Asian countries. Ferulic acid glucoside can be found in commercial breads containing flaxseed. Rye bread contains ferulic acid dehydrodimers. Ferulic acid is biosynthesized in plants from caffeic acid by the action of the enzyme caffeate ""O""-methyltransferase. Ferulic acid, together with dihydroferulic acid, is a component of lignocellulose, serving to crosslink the lignin and polysaccharides, thereby conferring rigidity to the cell walls. It is an intermediate in the synthesis of monolignols, i.e., the monomers of lignin, and is also used for the synthesis of lignans. Ferulic acid is converted by certain strains"
"minutes at pH 3, and lowest is 6 min at pH 6.5. Glucobrassicin is a structurally related glucosinolate that likewise yields a non-pungent isothiocyanate due to reaction with water. Sinalbin Sinalbin is a glucosinolate found in the seeds of white mustard, ""Sinapis alba"", and in many wild plant species. In contrast to mustard from black mustard (""Brassica nigra"") seeds which contain sinigrin, mustard from white mustard seeds has only a weakly pungent taste. Sinalbin is metabolised to form the mustard oil 4-hydroxybenzyl isothiocyanate by the enzyme myrosinase. The less sharp taste of white mustard is because 4-hydroxybenzyl isothiocyanate is unstable"
"""cardamom"" fragrance when brushed or rubbed, but this is not the plant that produces the spice by that name. The rhizome oil of ""Alpinia speciosa"" contains some fatty acids with an odd number of carbon atoms, which are less common in nature than fatty acids with even numbers of carbon atoms. The major one is pentadecanoic acid (C-15, 21.9%) and others are tricosylic acid (C-23, 5.7%), tridecylic acid (C-13, 1.9%), undecylic acid (C-11, 3.1%) and pelargonic acid (C-9, 0.1%). Among the fatty acids containing even number of carbon atoms, the main constituents are linolenic acid (C-18:3, 27.4%) and arachidic acid"
"Bay leaf Bay leaf is an aromatic leaf commonly used in cooking. It can be whole or ground dried pieces of the plant. It comes from several plants such as: The leaves contain about 1.3% essential oils (ol. lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 8-12% terpinyl acetate, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, and terpineol, contains lauric acid also. If eaten whole, bay leaves (""Laurus nobilis"") are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its"
"rhabarbarum (garden rhubarb), Zingiber officinale, Angustifolia odorata, Gentiana, Meum athamanticum (spignel), Valeriana, Corydalis cava (hollowroot), glycyrrhiza Stems and barks: Cinnamomum zeylanicum (cinnamon), Cinnamomum aromaticum (cassia) Leaves: Teucrium scordium (water germander), Fraxinus excelsior, Clinopodium calamintha (lesser calamint), Marrubium vulgare (white or common horehound), Cymbopogon citratus (West-Indian lemongrass), Teucrium chamaedrys (wall germander), Cupressasae, Laurus nobilis (bay laurel), Polium montanum, Cytinus hypocistis Flowers: Rosa, Crocus sativus, Lavandula stoechas (French lavender), Lavandula angustifolia (common or English lavender), Centaurea minoris Fruits and seeds: Brassica napus (rapeseed), Petroselinum (parsley), Nigella sativa, Pimpinella anisum (anise), Elettaria cardamomum, Foeniculum vulgare (fennel), Hypericum perforatum (St. John's wort), seseli, thlaspi,"
"Barbituric acid Barbituric acid or malonylurea or 6-hydroxyuracil is an organic compound based on a pyrimidine heterocyclic skeleton. It is an odorless powder soluble in water. Barbituric acid is the parent compound of barbiturate drugs, although barbituric acid itself is not pharmacologically active. The compound was first synthesised by Adolf von Baeyer. It remains unclear why Baeyer chose to name the compound that he discovered ""barbituric acid"". In his textbook ""Organic Chemistry"", the American organic chemist Louis Frederick Fieser (1899–1977) initially speculated that the name stemmed from the German word ""Schlüsselbart"" (literally, the beard (""Bart"" ; Latin: ""barba"") of a"
"acid, tannic acid, gallic acid, some essential oils and resin, hydroquinones (mainly arbutin, up to 17%), tannins (up to 15%), phenolic glycosides and flavonoids. The leaves are picked any time during the summer and dried for use in teas, liquid extracts, medicinal tea bags and tablets for traditional medicine uses. Bearberry appears to be relatively safe, although large doses may cause nausea, vomiting, fever, chills, back pain and tinnitus. Cautions for use apply during pregnancy, breast feeding, or in people with kidney disease. The efficacy and safety of bearberry treatment in humans remain unproven, as no clinical trials exist to"
"leaves, cabbage leaves, chickory, collard greens, dandelion leaves, endives, escarole, kelp, mustard leaves, seaweeds, spirulina, water cress. Only occasionally and sporadically; Amaranth leaves, beet leaves, starfruit, chards, parsley, spinach & turnip leaves. All of these feature high oxalic acid contents that induces production of calcium oxalates (crystals/stones) by binding calcium & other trace minerals present in foods & goods with which they are ingested. Possibly leading to calcium deficiencies &/or hypocalcemia in minor cases. Liver and/or other internal organs' damage or failure in more severe cases. Wild harvested greens and weeds: Bromus, chick weeds, cock's foot or dactylis (orchard grasses),"
"and saltiness. Ziziphin Ziziphin, a triterpene glycoside which exhibits taste-modifying properties, has been isolated from the leaves of ""Ziziphus jujuba"" (""Rhamnaceae""). Among ziziphin's known homologues found in this plant, it is the most anti-sweet. However, its anti-sweet activity is less effective than gymnemic acid 1, another anti-sweet compound glycoside isolated from the leaves of ""Gymnema sylvestre"" (Asclepiadaceae). Ziziphin reduces perceived sweetness of most of the carbohydrates (e.g. glucose, fructose), bulk sweeteners, intense sweeteners (natural: steviol glycoside – artificial: sodium saccharin and aspartame) and sweet amino acids (e.g. glycine). However, it has no effect on the perception of the other tastes,"
"Syringic acid Syringic acid is a naturally occurring ""O""-methylated trihydroxybenzoic acid, a type of chemical compound. Syringic acid can be found in ""Ardisia elliptica"". Syringic acid can be prepared by selectively hydrolyzing (demethylating) eudesmic acid with 20% sulfuric acid. Syringic acid can be found in the açaí palm (""Euterpe oleracea"") and its oil (1,073 ± 62 mg/kg). It is also present in wine. Its presence in the ancient Egyptian drink shedeh could confirm it was made out of grape, as syringic acid is released by the breakdown of the compound malvidin, also found in red wine. It is also found"
"of mushroom, dry weight) and citric acid (0.65%). One study assessed the proportion of essential amino acids (value expressed as a percentage of the total amino acids): valine, 3.9%; leucine, 14.5%; isoleucine, 3.2%; threonine, 4.4%; methionine, 1%; lysine, 4.2%; phenylalanine, 3.4%; tryptophan, 1.4%. Lipid content is 4.7% (expressed as a percent of dry matter). Major fatty acids include palmitate (15.7%), stearate (0.9%), oleate (26.4%), lineoleate (47.5%), and linolenate (20.3%). The mycosterol content has been recorded as 628 milligrams of ergosterol and 85 mg of fungisterol (both values per 100 grams of dry matter). Both ""H. repandum"" and the variety ""album"""