Bibliographies thématiques / Capparisine

Littérature scientifique sur le sujet « Capparisine »

Auteur : Grafiati
Publié le 10 mars 2023

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Articles de revues sur le sujet "Capparisine"

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Ahmad, Viqar Uddin, Shoib Arif, Aziz-ur-Rahman Amber, M. Ajmal Nasir et K. Usman Ghani. « A New Alkaloid from Root Bark of Capparis decidua ». Zeitschrift für Naturforschung B 41, no 8 (1 août 1986) : 1033–35. http://dx.doi.org/10.1515/znb-1986-0818.

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Zhao, Weijie, Zhi Cao, Yueqing Li, Shisheng Wang, Xiuhan Guo et Liu Wang. « Total Synthesis of Two Pyrrole Spiroketal Alkaloids : Pollenopyrroside A and Capparisine B ». Synlett 26, no 07 (10 février 2015) : 921–26. http://dx.doi.org/10.1055/s-0034-1380172.

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Cao, Zhi, Yueqing Li, Shisheng Wang, Xiuhan Guo, Liu Wang et Weijie Zhao. « ChemInform Abstract : Total Synthesis of Two Pyrrole Spiroketal Alkaloids : Pollenopyrroside A and Capparisine B. » ChemInform 46, no 37 (27 août 2015) : no. http://dx.doi.org/10.1002/chin.201537220.

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Wood, James M., Daniel P. Furkert et Margaret A. Brimble. « Synthesis of the 2-formylpyrrole spiroketal pollenopyrroside A and structural elucidation of xylapyrroside A, shensongine A and capparisine B ». Organic & ; Biomolecular Chemistry 14, no 32 (2016) : 7659–64. http://dx.doi.org/10.1039/c6ob01361a.

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A convergent synthesis enabled structural elucidation of the 2-formyl pyrrole spiroketals pollenopyrroside A and shensongine A/xylapyrroside A. The key step involves a Maillard-type condensation to furnish the 2-formylpyrrole ring system.
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Ahmad, Viqar Uddin, Shoib Arif, Aziz-Ur-Rahman Amber et Kaniz Fizza. « Capparisinine, a New Alkaloid fromCapparis decidua ». Liebigs Annalen der Chemie 1987, no 2 (20 février 1987) : 161–62. http://dx.doi.org/10.1002/jlac.198719870209.

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E. M. El Zubeir, Ibtisam, et Hanaa I. J. Ishag. « Processing and Some Phsico-Chemical Properties of White Cheese Made From Camel Milk Using Capparis Decidua Fruits Extract As A Coagulant ». Nutrition and Food Processing 5, no 3 (28 mai 2022) : 01–07. http://dx.doi.org/10.31579/2637-8914/096.

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This study aimed to investigate the processing and some phsico-chemical properties of white cheese made from camel's milk using Capparis decidue fruits extract as a coagulant. The fruits extraction was prepared by weighting 20 grams of the crushed dry fruits that shacked with 100 ml distilled water before soaking in water for 24 hours (4°C). The camel milk was heated to 62ºC and then cooled for 5 minutes to 45ºC in an ice water. The extracted fruits of C. deciduas were added (3% and 5%). After cheese coagulant was formed, the cheeses were salted with NaCl salt (1% w/v) and stored for 5 weeks into small plastic cups in refrigerator (4°C). The chemical composition was conducted every week. Data were analyzed using statistic 8 programs using the LSD test. The cheese yield using 3% and 5% extract revealed 10.85% and 14.57%, respectively. The data showed significant (P<0.05) higher acidity (1.24% vs. 0.64%) in the cheese made using 5% fruits extract compared to that made using 3% fruits extract, respectively. Also, highly (P<0.001) significant pH (4.88 vs. 4.81) was found in the cheese made using 5% extract compared to 3% extract, while there was no- significant (P>0.05) variation in the protein and fat content. Also, lower total bacterial count was found for the cheese that was produced using 5% Capparise decidue compared to those made using 3%. This study showed that the fruits extract of Capparis decidue at 5% can be used as a coagulant for camel milk with good yield and acceptable shelf life (5 weeks). This is a promising result, which needs further research investigation for the possibility of the further uses and application Capparis decidue as a coagulant.
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Shahrajabian, Mohamad Hesam, Wenli Sun et Qi Cheng. « Plant of the Millennium, Caper (Capparis spinosa L.), chemical composition and medicinal uses ». Bulletin of the National Research Centre 45, no 1 (22 juillet 2021). http://dx.doi.org/10.1186/s42269-021-00592-0.

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Abstract Background Caper (Capparis spinosa L.) is a common member of the genus Capparis, which is a perennial shrub and thorny, and a common aromatic plant in many parts of the world, especially the Mediterranean regions. Main body The aim of this mini-review was to outline the most significant health benefits of caper in both traditional and modern pharmaceutical medicine. Scientific databases such as PubMed, Science Direct, Scopus, Research Gate, and Google Scholar with emphasis on Science Direct and Scopus have been used. A review of literature was carried out using the keywords caper, Capparis spinosa, health benefits, pharmaceutical benefits, natural products, and caper bush. During the writing of the review, the time period in which the papers were published had not been selected since the focus was on significant researched selected for the areas covered in this mini-review. The main components of its aerial parts are cappariloside A, stachydrin, hypoxanthine, uracil, capparine A, capparine B, flazin, guanosine, 1H-indole-3-carboxaldehyde, 4-hydroxy-1H-indole-3-carboxaldehyde, kaempferol, thevetiaflavone, tetrahydroquinoline, rutin, kaempferol-3-glucoside, kaempferol-3-rutinoside, kaempferol-3-rhamnorutinoside, isorhamnetin 3-O-rutinoside, quercetin 3-O-glucoside, ginkgetin, isoginkgetin, sakuranetin and glucocapparin in aerial parts. The main components of root are capparispine, cadabicine 26-O-β-D-glucoside, capparispine 26-O-β-D-glucoside, and stachydrine, seeds contain glucocapparin. Traditional application of caper is for treatment of headache, fever, convulsions, diabetes, toothache, menstruation, skin disease, kidney disease, liver disease, rheumatism, ulcers, hemorrhoids and sciatica. Fruit and leaves have anti-diabetic effects, fruits have anti-obesity, cholesterol-lowering and anti-hypertensive effects, roots, fruits, stem barks and shoots have antimicrobial effects, leaves, roots and fruits contain anti-inflammatory activity, and aerial parts have antihepatotoxic effects. Conclusion On the basis of phytochemical advantages and pharmacological benefits, caper shows its importance as one of the most notable medicinal plant for prevention and treatment of various diseases, however, more researches are need on the usage of caper, especially in modern pharmaceutical science.
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AHMAD, V. U., S. ARIF, A. R. AMBER et K. FIZZA. « ChemInform Abstract : Capparisinine (I), a New Alkaloid from Capparis decidua. » ChemInform 18, no 22 (2 juin 1987). http://dx.doi.org/10.1002/chin.198722293.

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Gassad, Sara Hameed, et Ali Noory Fajer. « Study of the comparison between the effect of E122 dietary dyes and silver nanoparticles extracted from the capparise spinosa plant at the level of fat in male rats ». International journal of health sciences, 1 août 2022, 11022–28. http://dx.doi.org/10.53730/ijhs.v6ns4.11386.

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Carmoisine is a type of azo dye , which is widely used in ice cram, soft drinks, sauces and with sweets and others . This study is designed to determine the effect of carmoisine dye (E122) on certain male rat vestal criteria ,including measuring the effectiveness of lipid profile (cholesterol levels .Triglycerides and high-density HDL fatty profile and low –density LDL ).The current study showed that there was an increase in the level of fat (Ch,TG,LDL) in the group of E122 injecting animals but it was observed that there was amoral reduction in the HDL level compared to the group of controlling animals and AgNPS animals
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Thèses sur le sujet "Capparisine"

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KHATIB, MOHAMAD. « BIOACTIVE COMPOUNDS INTO EDIBLE SYRIAN PLANTS : POMEGRANATE AND CAPPER ». Doctoral thesis, 2015. http://hdl.handle.net/2158/1045230.

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The research developed within this PhD thesis has been developed according to different specific objectives depending on the selected plant. Overall the choice of these two matrices, the fruit of pomegranate and the root of capper, is related to the importance of these plant in Syria.
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