Chemistry:Taraxacin
From HandWiki
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| IUPAC name
1,5,8-trimethyl-3a,4-dihydroazuleno[6,5-b]furan-2,6-dione
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| Other names
SCHEMBL456260, CHEMBL449951
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| Identifiers | |
3D model (JSmol)
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PubChem CID
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| Properties | |
| C15H14O3 | |
| Molar mass | 242.274 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| Infobox references | |
Taraxacin is a guaianolide with the molecular formula C15H14O3 which has been isolated from the plant Taraxacum officinale.[1][2] Taraxacin has a bitter taste.[3][1][4] Taraxacin has diuretic properties.[5]
References
- ↑ 1.0 1.1 Kromayer, August (1861) (in de). Die Bitterstoffe und kratzend-schmeckenden Substanzen des Pflanzenreichs: eine chemische Monographie. Enke. p. 97.
- ↑ Ahmad, Viqar Uddin; Yasmeen, Shazia; Ali, Zulfiqar; Khan, Murad Ali; Choudhary, M. Iqbal; Akhtar, Farzana; Miana, Ghulam Abbas; Zahid, Muhammad (2000-06-02). "Taraxacin, a New Guaianolide from Taraxacum wallichii". Journal of Natural Products 63 (7): 1010–1011. doi:10.1021/np990495. PMID 10924189.
- ↑ Greenish, Henry G. (1929) (in en). A Text Book of Materia Medica: Being an Account of the More Important Crude Drugs of Vegetable and Animal Origin; Designed for Students of Pharmacy and Medicine. Churchill. p. 333.
- ↑ LAMATSCH, Johann (1867) (in de). Handbuch der allgemeinen Waarenkunde aus dem Pflanzenreiche, etc. (Rohe Arzneiwaaren und chemische Fabricate aus dem Pflanzenreiche, sammt den daraus anzufertigenden Präparaten, etc.).. p. 150.
- ↑ Schwarz, Gabriela (2016-02-23) (in de). Arthrose natürlich behandeln: Heilmittel, die für Linderung sorgen. Die Behandlung effektiv unterstützen.. Schlütersche. ISBN 978-3-8426-8634-2.
Further reading
- Sayre, L. E. (1895) (in en). Taraxacum Root and Taraxacin. Philadelphia College of Pharmacy and Science. p. 465. https://www.swsbm.com/AJP/AJP_1895_No_9.pdf.
- Gmelin, Leopold (1871) (in en). Hand-book of Chemistry: Organic chemistry, vol. 12; organic compounds containing from 46 to 96 atoms of carbon. - Animal proteides, gelatinous substances, horny substances, animal colouring matters, vegetable proteides and allied compounds. Cavendish Society. p. 243.
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