https://pubs.rsc.org/en/content/articlepdf/2019/NP/C8NP00092A

Marine natural products.

National Institute of Standards and Technology における超伝導研究及び生活

Plant essential oils for pest and disease management

Biological effects of resveratrol.

Resveratrol, trans-3,5,4'-trihydroxystilbene, was first isolated in 1940 as a constituent of the roots of white hellebore (Veratrum grandiflorum O. Loes), but has since been found in various plants, including grapes, berries and peanuts. Besides cardioprotective effects, resveratrol exhibits anticancer properties, as suggested by its ability to suppress proliferation of a wide variety of tumor cells, including lymphoid and myeloid cancers; multiple myeloma; cancers of the breast, prostate, stomach, colon, pancreas, and thyroid; melanoma; head and neck squamous cell carcinoma; ovarian carcinoma; and cervical carcinoma. The growth-inhibitory effects of resveratrol are mediated through cell-cycle arrest; upregulation of p21Cip1/WAF1, p53 and Bax; down-regulation of survivin, cyclin D1, cyclin E, Bcl-2, Bcl-xL and clAPs; and activation of caspases. Resveratrol has been shown to suppress the activation of several transcription factors, including NF-kappaB, AP-1 and Egr-1; to inhibit protein kinases including IkappaBalpha kinase, JNK, MAPK, Akt, PKC, PKD and casein kinase II; and to down-regulate products of genes such as COX-2, 5-LOX, VEGF, IL-1, IL-6, IL-8, AR and PSA. These activities account for the suppression of angiogenesis by this stilbene. Resveratrol also has been shown to potentiate the apoptotic effects of cytokines (e.g., TRAIL), chemotherapeutic agents and gamma-radiation. Phamacokinetic studies revealed that the target organs of resveratrol are liver and kidney, where it is concentrated after absorption and is mainly converted to a sulfated form and a glucuronide conjugate. In vivo, resveratrol blocks the multistep process of carcinogenesis at various stages: it blocks carcinogen activation by inhibiting aryl hydrocarbon-induced CYP1A1 expression and activity, and suppresses tumor initiation, promotion and progression. Besides chemopreventive effects, resveratrol appears to exhibit therapeutic effects against cancer. Limited data in humans have revealed that resveratrol is pharmacologically quite safe. Currently, structural analogues of resveratrol with improved bioavailability are being pursued as potential therapeutic agents for cancer.

/pdf/role-of-resveratrol-in-prevention-and-therapy-of-cancer-tq57uztzep.pdf

Role of Resveratrol in Prevention and Therapy of Cancer: Preclinical and Clinical Studies

Absolute configuration of 8-O-4′-neolignans from Myristica fragrans

https://www.jstage.jst.go.jp/article/bbb1961/52/11/52_11_2961/_pdf

Volatile Flavor Components of ZINGIBERIS RHIZOMA (Zingiber officinale Roscoe)

The components of the volatile oil from wild mushroom (Lactarius hatsudake), used in Japanese traditional food, were analysed and quantified for the first time by capillary GC and GC–MS. Seventy-six components were separated from the oil and of these 71 components were identified. The main components of the oil were oxidized sesquiterpenes [cis-isolongifolanone (624.9 μg/100 g), α-cedrene epoxide (578.7 μg/100 g), humulene epoxide III (453.9 μg/100 g), clovane (425.4 μg/100 g)], aliphatic acids [linoleic acid (585.9 μg/100 g) and palmitoleic acid (333.3 μg/100 g)]. Odour evaluation of the volatile oil from L. hatsudake was also carried out using GC–MS/olfactometry (GC–MS/O) and aroma extract dilution analysis (AEDA), from which it was found that hexanal, 4-dehydroviridiflorol, myliol and phenylacetaldehyde seem to contribute to the green, spicy and sweet odour of L. hatsudake. Copyright © 2010 John Wiley & Sons, Ltd.

Character impact odorants from wild mushroom (Lactarius hatsudake) used in Japanese traditional food

Seven kinds of α-methylene-γ-lactones with an alkyl group at the C-4 position were synthesized according to a previously described method, with yields of 28−34%. These α-methylene-γ-lactones had ch...

Synthesis and Biological Activity of α-Methylene-γ-lactones as New Aroma Chemicals

The volatile oil from Boletopsis leucomelas (Pers.) Fayod was extracted by hydrodistillation with diethylether, and the volatile components of the oil were analyzed by gas chromatography-mass spectrometry. The oil contained 86 components, representing 87.5% of the total oil. The main components of the oil were linoleic acid (15.0%), phenylacetaldehyde (11.2%), and palmitic acid (9.4%). Furthermore, sulfur-containing compounds including 3-thiophenecarboxaldehyde, 2-acetylthiazole, S-methyl methanethiosulfonate, and benzothiazole were detected using gas chromatography-pulsed flame photometric detection. The odor components were evaluated by the odor activity value, and aroma extract dilution analysis was performed through gas chromatography-olfactometry analysis. The oil had a mushroom-like, fatty, and burnt odor. The main components contributing to the mushroom-like and fatty odor were hexanal, nonanal, 1-octen-3-ol, and (2E)-nonenal, while the burnt odor was due to furfuryl alcohol, benzaldehyde, 5-methyl furfural, 2,3,5-trimethylpyrazine, 2-acethylthiazole, and indole.

/pdf/characterization-of-volatile-components-and-odor-active-33eu3w1r8w.pdf

Mitsuo Miyazawa

Papers

Absolute configuration of 8-O-4′-neolignans from Myristica fragrans

Volatile Flavor Components of ZINGIBERIS RHIZOMA (Zingiber officinale Roscoe)

Character impact odorants from wild mushroom (Lactarius hatsudake) used in Japanese traditional food

Synthesis and Biological Activity of α-Methylene-γ-lactones as New Aroma Chemicals

Characterization of Volatile Components and Odor-active Compounds in the Oil of Edible Mushroom Boletopsis leucomelas