Author
John L. Ingham
Other affiliations: Hokkaido University
Bio: John L. Ingham is an academic researcher from University of Reading. The author has contributed to research in topics: Isoflavonoid & Pterocarpan. The author has an hindex of 23, co-authored 89 publications receiving 2010 citations. Previous affiliations of John L. Ingham include Hokkaido University.
Topics: Isoflavonoid, Pterocarpan, Medicarpin, Piscidia, Erythrina
Papers published on a yearly basis
Papers
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TL;DR: Cis and trans-resveratrol (3,5,4′-trihydroxystilbene) have been isolated from the infected hypocotyls of Arachis hypogaea and implicated as phytoalexins.
161 citations
TL;DR: Chromatographic investigation of a methanolic extract of white lupin roots has revealed the presence of six new dihydrofurano-and pyrano-substituted isoflavones in roots and leaves of L. albus, presumed to be the precursor of lupisoflavone.
123 citations
TL;DR: The detection and characterisation of phytoalexins and other related natural products, the elucidation of their biosynthetic pathways and where appropriate their antifungal mechanisms, and the development of these substances or synthetic analogues for use in crop protection provides a new and exciting field of plant pathology which without doubt will be greatly expanded in the years that lie ahead.
Abstract: In recent years studies of plant disease resistance have concentrated on active resistance rather than on those mechanisms which rely on structural barriers such as the cuticle. This change has led to the detection and isolation of several post-infectional antifungal compounds, known collectively as phytoalexins, and to their implication as major factors in the disease resistance of several plant species. These substances were first discussed by Muller & Borger (1940) although it is only during the last decade that concerted attempts have been made by plant pathologists and biochemists to support or refute their hypothesis.
104 citations
TL;DR: A further investigation of the methanol-soluble compounds in yellow lupin roots has revealed a new diprenylchromone, a new coumaronochromone (lupinalbin H), a new is oflavone 5,7,4'-trihydroxy-8,3'-di-(3,3-dimethylally)isoflavone (isolupalbigenin), and some complex flavanones.
91 citations
TL;DR: Medicarpin (3-hydroxy-9-methoxypterocarpan), an isoflavonoid phytoalexin characteristic of sweetclover, is metabolised by three fungi to afford products with decreased antifungal activity.
81 citations
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TL;DR: A comprehensive and critical review of the in vivo data on resveratrol is provided, and its potential as a therapeutic for humans is considered.
Abstract: Resveratrol, a constituent of red wine, has long been suspected to have cardioprotective effects. Interest in this compound has been renewed in recent years, first from its identification as a chemopreventive agent for skin cancer, and subsequently from reports that it activates sirtuin deacetylases and extends the lifespans of lower organisms. Despite scepticism concerning its bioavailability, a growing body of in vivo evidence indicates that resveratrol has protective effects in rodent models of stress and disease. Here, we provide a comprehensive and critical review of the in vivo data on resveratrol, and consider its potential as a therapeutic for humans.
3,509 citations
TL;DR: Flavonoids are plant pigments that are synthesised from phenylalanine, generally display marvelous colors known from flower petals, mostly emit brilliant fluorescence when they are excited by UV light, and are ubiquitous to green plant cells.
2,424 citations
TL;DR: The few existing reports on the careful pharmacodynamic, pharmacokinetic and clinical studies which have been made have been summarized to provide a basis for a full-scale investigation of the therapeutic potential of flavonoids.
1,605 citations
Book•
05 Dec 1995TL;DR: Phenolics in Food and Nutraceuticals as mentioned in this paper is the first single-source compendium of essential information concerning food phenolics, which reports the classification and nomenclature of phenolics and their occurrence in food and nutraceuticals.
Abstract: Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.
1,252 citations
TL;DR: Up to the present, conclusive evidence for its absorption by human subjectsin biologically significant amounts is lacking, and it is questionable that its powerful and beneficial in vitro activities are reproduced as a consequence of sustained moderate red wine consumption.
827 citations