Which acid is contained in Rhubarb leaves?
"planting seeds sent him by Peter Collinson. From the first, the familiar garden rhubarb was not the only ""Rheum"" in American gardens: Thomas Jefferson planted ""R. undulatum"" at Monticello in 1809 and 1811, observing that it was ""Esculent rhubarb, the leaves excellent as Spinach."" The advocate of organic gardening Lawrence D. Hills listed his favourite rhubarb varieties for flavour as ‘Hawke's Champagne’, ‘Victoria’, ‘Timperley Early’, and ‘Early Albert’, also recommending ‘Gaskin's Perpetual’ for having the lowest level of oxalic acid, allowing it to be harvested over a much longer period of the growing season without developing excessive sourness. The following"
"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"
"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"
"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"
"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."
"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"
"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"
"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"
"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"
"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"
"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"
"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"
"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"
"into tea. Rooibos tea does not contain caffeine and has low tannin levels compared to black tea or green tea. Rooibos contains polyphenols, including flavanols, flavones, flavanones, dihydrochalcones, aspalathin and nothofagin. The processed leaves and stems contain benzoic and cinnamic acids. Rooibos grades are largely related to the percentage ""needle"" or leaf to stem content in the mix. A higher leaf content results in a darker liquor, richer flavour and less ""dusty"" aftertaste. The high-grade rooibos is exported and does not reach local markets, with major consumers being the EU, particularly Germany, where it is used in creating flavoured blends"
"contain phytochemicals, such as anthocyanin pigments, ellagic acid, ellagitannins, quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Yellow raspberries and others with pale-colored fruits are lower in anthocyanin content. Both yellow and red raspberries contain carotenoids, mostly lutein esters, but these are masked by anthocyanins in red raspberries. Raspberry compounds are under preliminary research for their potential to affect human health. Raspberry leaves can be used fresh or dried in herbal teas, providing an astringent flavor. In herbal and traditional medicine, raspberry leaves are used for some remedies, although there is no scientifically valid evidence to support their"
"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."
"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"""
"structure. Lipids of the interior tissue are triglycerides, linoleic acid (46% of total free lipids), palmitic acid (30% to 35% of total free lipids), and esters. Arabica beans have a higher content of lipids (13.5 to 17.4 g lipids/100 g dried green coffee beans) than robustas (9.8 to 10.7 g lipids/100 g dried green coffee beans). The content of diterpenes is about 20% of the lipid fraction. The diterpenes found in green coffee include cafestol, kahweol and 16-O-methylcafestol. Some of these diterpenes have been shown in ""in vitro"" experiments to protect liver tissue against chemical oxidation. In coffee oil from"
"""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"
"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"
"Aucubin Aucubin is an iridoid glycoside. Iridoids are commonly found in plants and function as defensive compounds. Iridoids decrease the growth rates of many generalist herbivores.<ref name=""doi=10.1007/BF01022550 ""></ref> Aucubin, as other iridoids, is found in asterids such as ""Aucuba japonica"" (Garryaceae), ""Eucommia ulmoides"" (Eucommiaceae), ""Plantago asiatic"", ""Plantago major"", ""Plantago lanceolata"" (Plantaginaceae), ""Galium aparine"" (Rubiaceae) and others. These plants are used in traditional Chinese and folk medicine. Agnuside is composed of aucubin and ""p""-hydroxybenzoic acid. Aucubin was found to protect against liver damage induced by carbon tetrachloride or alpha-amanitin in mice and rats when 80 mg/kg was dosed intraperitoneally. Aucubin is"
"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,"
"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"
"amino acid/g arabica coffee). In ""Coffea arabica"", alanine is the amino acid with the highest concentration, i.e. 1.2 mg/g, followed by asparagine of 0.66 mg/g, whereas in ""C. robusta"", alanine is present at a concentration of 0.8 mg/g and asparagine at 0.36 mg/g. The free hydrophobic amino acids in fresh green coffee beans contribute to the unpleasant taste, making it impossible to prepare a desirable beverage with such compounds. In fresh green coffee from Peru, these concentrations have been determined as: isoleucine 81 mg/kg, leucine 100 mg/kg, valine 93 mg/kg, tyrosine 81 mg/kg, phenylalanine 133 mg/kg. The concentration of gamma-aminobutyric"
"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"
"as ""Klembak"" and it is usually dried, and mixed with tobacco and frankincense to create a Rokok Klembak Menyan. A traditional Javanese frankincense cigarette. Rheum officinale Rheum officinale, the Chinese rhubarb or Tibetan rhubarb, is a rhubarb from the family Polygonaceae native to China. ""Rheum officinale"" is used in traditional medicine, in Chinese is called ""yào yòng dà huáng"" (). It is also a component in the North American herbal remedy called Essiac tea. In modern medicine, ""R. officinale"" has been studied for the treatment of hepatitis B. However, a meta-analysis of published clinical trials concluded that the quality of"
"soup is flavored with tarragon. ""cis""-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from the tarragon plant. ""A. dracunculus"" oil contained predominantly phenylpropanoids such as methyl chavicol (16.2%) and methyl eugenol (35.8%). Gas chromatography/mass spectrometry analysis of the essential oil revealed the presence of ""trans""-anethole (21.1%), α-""trans""-ocimene (20.6%), limonene (12.4%), α-pinene (5.1%), ""allo""-ocimene (4.8%), methyl eugenol (2.2%), β-pinene (0.8%), α-terpinolene (0.5%), bornyl acetate (0.5%) and bicyclogermacrene (0.5%) as the main components. The organic compound capillin was initially isolated from ""Artemisia capillaris"" in 1956. James Andrew Beard American cookbook author, teacher, syndicated columnist and television personality was quoted as"
"them to have the following composition: moisture 94.53%; ash 0.323%; dietary fiber 3.024%; fat 0.368%; and protein 1.581%. The free fatty acid content of dried fruit bodies was 4.5%, slightly more than the common button mushroom (""Agaricus bisporus""), which had 3.5%. The majority of this total was oleic acid (1.95%), followed by linoleic acid (1.68%) and palmitic acid (1.69%). Other red-capped boletes include the poisonous ""B. flammans"" and ""B. rubroflammeus""; the former grows most commonly under conifers, the latter in association with hardwoods in eastern North America and southern Arizona. Often confused with ""E. frostii"" are ""E. permagnificus"" and ""B."