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Resveratrol and Other Phenolics from the Bark of Yucca schidigera Roezl.
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Section:Abstract
Five phenolic constituents have been identified in Yucca schidigera bark, and their structures were established by spectral (FABMS and NMR) experiments. These included two known stilbenes, trans-3,4‘,5-trihydroxystilbene (resveratrol) and trans-3,3‘,5,5‘-tetrahydroxy-4‘-methoxystilbene, as well as three novel compounds, yuccaols A, B, and C, with spiro-structures rarely occurring in the plant kingdom. It is suggested that yuccaols A−C are biosynthethized via attachment of a stilbenic derivative to the carbocationic intermediate of the oxidative flavanone−flavonol conversion.
Keywords: Yucca; Yucca schidigera; resveratrol; stilbenes; yuccaols A−C; phenolics
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This article has been cited by 6 ACS Journal articles (5 most recent appear below).
Influence of Phenolic Constituents from Yucca schidigera Bark on Arachidonate Metabolism in Vitro
Eva M. Wenzig, Wieslaw Oleszek, Anna Stochmal, Olaf Kunert and Rudolf BauerJournal of Agricultural and Food Chemistry2008 56 (19), 8885-8890Influence of Phenolic Constituents from Yucca schidigera Bark on Arachidonate Metabolism in Vitro
Eva M. Wenzig, Wieslaw Oleszek, Anna Stochmal, Olaf Kunert and Rudolf BauerJournal of Agricultural and Food Chemistry2008 56 (19), 8885-8890Yucca schidigera Roezl. (Agavaceae) has been traditionally used to treat a variety of diseases including arthritis and rheumatism. Phenolic constituents isolated from yucca bark, such as resveratrol, trans-3,3′,5,5′-tetrahydroxy-4′-methoxystilbene, and ...
Yucca gloriosa: A Source of Phenolic Derivatives with Strong Antioxidant Activity
Carla Bassarello, Giuseppe Bifulco, Paola Montoro, Alexandre Skhirtladze, Mariam Benidze, Ether Kemertelidze, Cosimo Pizza, and Sonia PiacenteJournal of Agricultural and Food Chemistry2007 55 (16), 6636-6642Yucca gloriosa: A Source of Phenolic Derivatives with Strong Antioxidant Activity
Carla Bassarello, Giuseppe Bifulco, Paola Montoro, Alexandre Skhirtladze, Mariam Benidze, Ether Kemertelidze, Cosimo Pizza, and Sonia PiacenteJournal of Agricultural and Food Chemistry2007 55 (16), 6636-6642On the basis of the biological activities exhibited by the phenolic constituents of Yucca schidigera, the antioxidant activity of the methanol extract of Yucca gloriosa roots was evaluated in the TEAC assay. The strong activity exerted by this extract ...
Resveratrol, Pterostilbene, and Piceatannol in Vaccinium Berries
Agnes M. Rimando, Wilhelmina Kalt, James B. Magee, Jim Dewey, and James R. BallingtonJournal of Agricultural and Food Chemistry2004 52 (15), 4713-4719Resveratrol, Pterostilbene, and Piceatannol in Vaccinium Berries
Agnes M. Rimando, Wilhelmina Kalt, James B. Magee, Jim Dewey, and James R. BallingtonJournal of Agricultural and Food Chemistry2004 52 (15), 4713-4719A study was conducted to determine the presence of resveratrol, pterostilbene, and piceatannol in Vaccinium berries. Samples representing selections and cultivars of 10 species from Mississippi, North Carolina, Oregon, and Canada were analyzed by gas ...
Yucca schidigera Bark: Phenolic Constituents and Antioxidant Activity
Sonia Piacente, Paola Montoro, Wieslaw Oleszek, and Cosimo PizzaJournal of Natural Products2004 67 (5), 882-885Yucca schidigera Bark: Phenolic Constituents and Antioxidant Activity
Sonia Piacente, Paola Montoro, Wieslaw Oleszek, and Cosimo PizzaJournal of Natural Products2004 67 (5), 882-885Two new phenolic constituents with unusual spirostructures, named yuccaols D (1) and E (2), were isolated from the MeOH extract of Yucca schidigera bark. Their structures were established by spectroscopic (ESIMS and NMR) analysis. The new yuccaols D and E,...
Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity
Manuel Pinelo, Lara Manzocco, Maria José Nuñez, and Maria Cristina NicoliJournal of Agricultural and Food Chemistry2004 52 (5), 1177-1180Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity
Manuel Pinelo, Lara Manzocco, Maria José Nuñez, and Maria Cristina NicoliJournal of Agricultural and Food Chemistry2004 52 (5), 1177-1180In this work, a study about the consequences of the interaction among phenol compounds on antioxidant capacity is proposed. The antiradical activity evolution of an ethanol solution containing a mixture of three monophenols (catechin, resveratrol, and ...
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History
- Published In Issue February 19, 2001
- Received for review August 25, 2000. Revised manuscript received November 14, 2000. Accepted November 17, 2000.
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