• Title/Summary/Keyword: ethyl 3, 4-dihydroxybenzoate

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Platelet Anti-Aggregating Plant Materials

  • YunChoi, Hye-Sook;Kim, Jae-Hoon;Kim, Sun-Ok;Lee, Jong-Ran
    • Korean Journal of Pharmacognosy
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    • v.17 no.2
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    • pp.161-167
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    • 1986
  • The smear method developed by Velaskar and Chitre was modified to allow the screening of plant extracts and/or fractions for platelet anti-aggregating activity. The modified smear method was also found suitable for massive screening of pure compounds. Sample fractions prepared from various plant extracts were examined for their effects against ADP, arachidonic acid (AA) or collagen induced platelet aggregations. Several solvent fractions of plant extracts including water fraction prepared from the methanol extract of Acanthopanax sp. was inhibitory against rat platelet aggregations. The activity guided treatments and fractionations of the water fraction from A. senticosus Max yielded two anti-platelet aggregatory substances, 3, 4-dihydroxybenzoic acid (I) and its artefact ethyl 3, 4-dihydroxybenzoate(II). The inhibitory activities of I and II against rat platelet aggregation were compared with that of aspirin, a known inhibitor of platelet aggregation. Discussions also included the results of the investigations on the structural activity relationships among the various dihydroxybenzoic acid derivatives against platelet aggregations induced by either one of ADP, AA or collagen.

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Isolation and Identification of Low Molecular Volatile Compounds from Ethyl Acetate Layer of Korean Black Raspberry (Rubus coreanus Miq.) Wine (복분자(Rubus coreanus Miquel) 와인의 ethyl acetate 획분으로부터 저분자 휘발성 화합물들의 분리 및 구조해석)

  • Cho, Jeong-Yong;Kim, Seong-Ja;Lee, Hyoung-Jae;Kim, Jin-Young;Lym, Ik-Jae;Kang, Seong-Koo;Park, Keun-Hyung;Moon, Jae-Hak
    • Korean Journal of Food Science and Technology
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    • v.43 no.5
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    • pp.558-563
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    • 2011
  • In the course of our investigation for chemical constituents in the ethyl acetate layer of Korean black raspberry wine, five compounds were isolated and purified by silica gel column chromatography and high-performance liquid chromatography. The isolated compounds were identified as ethyl succinate (1), vanillic acid (2), ethyl 3,4-dihydroxybenzoate (3), furan-2-ol (4), and 4-(4-hydroxyphenyl)butan-2(S)-ol (5) based on the spectroscopic data of electrospray ionization tandem mass spectrometry and nuclear magnetic resonance. The presence of 2 in Korean black raspberry has previously reported. However, 1 and 3-5 in Korean black raspberry and its wine were isolated for the first time.