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Eugenol
Eugenol is an allyl chain-substituted guaiacol, a member of the allylbenzene class of chemical compounds. It is a colorless to pale yellow, aromatic oily liquid extracted from certain essential oils especially from clove, nutmeg, cinnamon, basil and bay leaf. It is present in concentrations of 80–90% in clove bud oil and at 82–88% in clove leaf oil. Eugenol has a pleasant, spicy, clove-like scent. The name is derived from ''Eugenia caryophyllata'', the former Linnean nomenclature term for cloves. The currently accepted name is ''Syzygium aromaticum''. Biosynthesis The biosynthesis of eugenol begins with the amino acid tyrosine. L-tyrosine is converted to ''p''-coumaric acid by the enzyme tyrosine ammonia lyase (TAL). From here, ''p''-coumaric acid is converted to caffeic acid by ''p''-coumarate 3-hydroxylase using oxygen and NADPH. ''S''-Adenosyl methionine (SAM) is then used to methylate caffeic acid, forming ferulic acid, which is in turn converted to feruloyl- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eugenol Biosynthesis
Eugenol is an allyl chain-substituted guaiacol, a member of the allylbenzene class of chemical compounds. It is a colorless to pale yellow, aromatic oily liquid extracted from certain essential oils especially from clove, nutmeg, cinnamon, basil and bay leaf. It is present in concentrations of 80–90% in clove bud oil and at 82–88% in clove leaf oil. Eugenol has a pleasant, spicy, clove-like scent. The name is derived from ''Eugenia caryophyllata'', the former Linnean nomenclature term for cloves. The currently accepted name is ''Syzygium aromaticum''. Biosynthesis The biosynthesis of eugenol begins with the amino acid tyrosine. L-tyrosine is converted to ''p''-coumaric acid by the enzyme tyrosine ammonia lyase (TAL). From here, ''p''-coumaric acid is converted to caffeic acid by ''p''-coumarate 3-hydroxylase using oxygen and NADPH. ''S''-Adenosyl methionine (SAM) is then used to methylate caffeic acid, forming ferulic acid, which is in turn converted to feruloyl- CoA by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in final good, consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English , Anglo-French ''clowes de gilofre'' and Old French , from the Latin word ' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French and Latin ', from the Greek "clove", literally "nut leaf". Description The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oil Of Clove
Oil of clove, also known as clove oil or eugenol, is an essential oil extracted from the clove plant, '' Syzygium aromaticum''. Clove oil is commonly used in aromatherapy and for flavoring food, tea, and toothpaste. In alternative medicine, it may be used as a topical medication to relieve toothache. There is insufficient medical evidence to support its use as an analgesic for treating pain. Madagascar and Indonesia are the main producers of clove oil. Types and phytochemicals There are three types of clove oil: * ''Bud oil'' is derived from the flower-buds of ''S. aromaticum''. It consists of 60–90% eugenol, eugenol acetate, caryophyllene and other minor constituents. * ''Leaf oil'' is derived from the leaves of ''S. aromaticum''. It consists of 70–82% eugenol, and some amounts of beta Caryophyllene and alpha Humulene. * ''Stem oil'' is derived from the twigs of ''S. aromaticum''. It consists of 85–92% eugenol, with other minor constituents. Stem oil is closer in olfacti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basil
Basil (, ; , ; ''Ocimum basilicum'' (, )), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a hardiness (plants), tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety (botany), variety also known as Genovese basil or sweet basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or Biennial plant, biennial in warmer Hardiness zone, horticultural zones with Tropical climate, tropical or Mediterranean climates. There are many List of basil cultivars, varieties of basil including sweet basil, Thai basil (''O. basilicum'' var. ''thyrsiflora''), and Mrs. Burns' Lemon basil, Mrs. Burns' Lemon (''O.'basilicum var. citriodora''). ''O. basilicum'' can Cross-pollination, cross-pollinate with other species of the ''Ocimum'' genus, producing Hybrid (biology), hybrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eugenol Synthase
Eugenol synthase (, ''LtCES1'', ''EGS1'', ''EGS2'') is an enzyme with systematic name ''eugenol:NADP+ oxidoreductase (coniferyl ester reducing)''. This enzyme catalyses the following chemical reaction: eugenol + a carboxylate In organic chemistry, a carboxylate is the conjugate base of a carboxylic acid, (or ). It is an anion, an ion with negative charge. Carboxylate salts are salts that have the general formula , where M is a metal and ''n'' is 1, 2,... ... + NADP+ \rightleftharpoons a coniferyl ester + NADPH + H+ The enzyme acts in the reverse direction. References External links * EC 1.1.1 {{Enzyme-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caleicine
Caleicine is a unique sesquiterpene compound found exclusively in ''Calea ternifolia'', a Mexican flowering plant known for its potential psychoactive properties. This compound has garnered interest in the field of ethnopharmacology and natural product chemistry due to its putative role as a prodrug of eugenol, a potent GABAA receptor positive allosteric modulator, GABA positive modulator. Caleicine is the P-Coumaric acid, ''p''-Coumaric ester of junenol and has no lactone moiety making it distinctly unique from the other sesquiterpene lactones in Calea ternifolia. Chemistry Caleicine is a sesquiterpene that has a phenylpropanoid moiety bonded to junenol In an investigation, Laboratory mouse, lab mice were administered with an aqueous solution of Calea ternifolia, ''Calea ternifolia'' in doses of 200, 400 and 800 mg and made to undergo a Behavioural despair test, forced swim test. Under dosages of 400 and 800 mg, the mice showed Sedative, depressive like effects. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel ('' Laurus nobilis''). Other types include California bay laurel, Indian bay leaf, West Indian bay laurel, and Mexican bay laurel. Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma. Bay leaves are used in cuisines including Indian, Filipino, European, and Caribbean. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Essential Oil
An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove. An essential oil is essential in the sense that it contains the essence of the plant's fragrance—the characteristic fragrance of the plant from which it is derived. The term "essential" used here does ''not'' mean required or usable by the human body, as with the terms essential amino acid or essential fatty acid, which are so called because they are nutritionally required by a living organism. Essential oils are generally extracted by distillation, often by using steam. Other processes include expression, solvent extraction, '' sfumatura'', absolute oil extraction, resin tapping, wax embedding, and cold pressing. They are used in perfumes, cosmetics, soaps, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, Snack, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (alternatively ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coniferyl Alcohol
Coniferyl alcohol is an organic compound with the formula HO(CH3O)C6H3CH=CHCH2OH. A colourless or white solid, it is one of the monolignols, produced via the phenylpropanoid biochemical pathway. When copolymerized with related aromatic compounds, coniferyl alcohol forms lignin or lignans. Coniferin is a glucoside of coniferyl alcohol. Coniferyl alcohol is an intermediate in biosynthesis of eugenol and of stilbenoids and coumarin. Gum benzoin contains significant amount of coniferyl alcohol and its esters. It is found in both gymnosperm and angiosperm plants. Sinapyl alcohol and paracoumaryl alcohol, the other two lignin monomers, are found in angiosperm plants and grasses. Occurrence Coniferyl alcohol is produced from coniferyl aldehyde by the action of dehydrogenase enzymes. It is a queen retinue pheromone (QRP), a type of honey bee pheromone found in the mandibular glands. In '' Forsythia intermedia'' a dirigent protein was found to direct the stereoselective b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guaiacol
Guaiacol () is an organic compound with the formula C6H4(OH)(OCH3). It is a phenolic compound containing a methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish. It occurs widely in nature and is a common product of the pyrolysis of wood. Occurrence Guaiacol is usually derived from guaiacum or wood creosote. There also appears to be a petrochemical route to it with great commercial use. It is produced by a variety of plants. It is also found in essential oils from celery seeds, tobacco leaves, orange leaves, and lemon peels. The pure substance is colorless, but samples become yellow upon exposure to air and light. The compound is present in wood smoke, resulting from the pyrolysis of lignin. The compound contributes to the flavor of many substances such as whiskey and roasted coffee. Preparation The compound was first isolated by Otto Unverdorben in 1826. Guaiacol is produced by methylation of ''o''-cat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coniferaldehyde
Coniferyl aldehyde is an organic compound with the formula HO(CH3O)C6H3CH=CHCHO. It is a derivative of cinnamaldehyde, featuring 4-hydroxy and 3-methoxy substituents. It is a major precursor to lignin. Biosynthetic role In sweetgum (''Liquidambar styraciflua''), coniferyl aldehyde is a precursor to sinapaldehyde via hydroxylation mediated by coniferyl aldehyde 5-hydroxylase. Coniferyl aldehyde is reduced to coniferyl alcohol by the action of dehydrogenase enzymes. It is found in '' Senra incana'' (Hibisceae). It is a low molecular weight phenol that is susceptible to extraction from cork stoppers into wine. See also * Phenolic compounds in wine Phenolic compounds— natural phenol and polyphenols—occur naturally in wine. These include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, sti ... References {{reflist O-methylated phenylpropanoids Conjugated aldehydes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
