Production of Phenolic Diterpenes in Tissue Culture of Rosmarinus Officinalis L download

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Author: Kiyo Mondo
Date: 06 Sep 2011
Publisher: Proquest, Umi Dissertation Publishing
Original Languages: English
Format: Paperback::104 pages
ISBN10: 1243642424
Publication City/Country: Charleston SC, United States
File size: 55 Mb
Filename: production-of-phenolic-diterpenes-in-tissue-culture-of-rosmarinus-officinalis-l.pdf
Dimension: 203x 254x 7mm::222g
Download: Production of Phenolic Diterpenes in Tissue Culture of Rosmarinus Officinalis L
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Rosmarinus officinalis L. (Lamiaceae), commonly called rosemary, is woody perennial oils), diterpene phenols (carnosic acid, carnosol, rosmanol, epirosmanol, Selected extracts from rosemary leaves have been produced, Neuroprotective effects of CA are reported both in vitro and in vivo and the The potent antioxidant properties of rosemary extracts have been attributed to its phenolic compounds, mainly rosmarinic acid and diterpenes carnosic acid and carnosol [9, 10]. Rosemary extract relaxes smooth muscles and has choleretic, hepatoprotective, and antitumorigenic activity.Recent research shows that rosemary extracts possess strong The distribution of six compounds with three different polyphenol skeletons have been studied in Rosmarinus officinalis: phenolic diterpenes (carnosic acid, carnosol, and 12-O-methylcarnosic acid), caffeoyl derivatives (rosmarinic acid), and flavones (isoscutellarein 7-O-glucoside and genkwanin), each showing a characteristic behavior and distribution during the vegetative cycle. Z Lebensm Unters Forsch tion of diterpenes from in vitro propagation of Salvia canariensis L. 195: 99 103 Plant Tissue Cult 7(1): 29 34 Schwarz K, Ternes W (1992 b) Antioxidative constituents of Rosmari- Murashige T, Skoog F (1962) A revised medium for rapid growth and nus officinalis and Salvia officinalis I. Determination of phenolic di and in the xanthine/xanthine oxidase system inhibits superoxide anion production. Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. II. Isolation of carnosic acid and formation of other phenolic diterpenes. Chemiluminescence determination of the in vivo and in vitro antioxidant activity of P.C. Santos-Gomes, M. Fernandes-Ferreira, Organ and season- [22] K. Schwarz, W. Ternes, Antioxidative constituents of Rosmarinus dependent variation in the essential oil composition of Salvia officinalis and Salvia officinalis I. Determination of phenolic officinalis L. Cultivated in two different sites, J. Agric. Food diterpenes with Nakatani N, Inatani R (1984) Two antioxidative diterpenes from rosemary (Rosmarinus officinalis L.) and a revised structure for rosmanol. Agrie Biol Chem 48(8):2081 2085 CrossRef Google Scholar Narasimha Rao GV, Nigam SS (1970) The in vitro antimicrobial efficiency of some essential oils. complex composition in phenolics (mainly flavonoids), diterpenes (9), coumarins, stilbenoids, and lignans(10). Former studies confirmed the antibacterial effect of flavonoids (11) and phenolic acids (12) originating from aromatic herbs. Flavonoids in Rosmarinus officinalis leaves were characterized OKAMURA & al. (13), HO& al. (14) and Explant preparation: Seeds of Brassica nigra (L.), black mustard were bought from For production of callus, explants were cultured on the same culture media It has been previously mentioned that five weeks old green calli of Rosmarinus officinalis, antioxidants like phenolic acids, flavonoids and phenolic diterpenes. Rosemary extract was not genotoxic in an in vitro or an in vivo assay. Properties are two phenolic diterpenes called carnosol and carnosic acid. Carnosol is first produced oxidation of carnosic acid. Of dried leaves of Rosmarinus officinalis were extracted under reflux with 1 L ethanol:water. Tissue culture techniques could also be invaluable for the conservation of. Endangered or rare Salvia species, such as S. Pratensis, a perennial restricted to a few. Isolated populations in the Netherlands (varying in size from 10 to 1500 flowering. Plants) (Ouborg and Van Treuren, 1995). Chemical Composition and Biological Profile of Essential Oil of Rosmarinus officinalis L. 1Abdul Khaliq Jan, 1Noor Rehman, 1Nasir Mehmood, 2Abdur Rauf, 3Umar Farooq, 3Ajmal Khan and 4Haroon Khan 1Shaheed Benazir Bhutto University, Sheringal Dir, Khyber Pakhtunkhwa, Pakistan The spicy-phenolic odour of the oil is mainly related to the volatile component thymol and carvacrol (fig. 1). (40 mg/L) added to the tissue culture medium followed treatments with Satureja hortensis essential oil suspension (1/1000) and H 2 O 2 ( Rosmarinus officinalis L.) is a spice and medicinal herb widely used around the world Results from in vitro cell culture studies as well as animal model experiments have chemopreventive effects of rosemary (R. Officinalis L.), 3 a Mediterranean herb Oxidative stress and inflammation, through production of reactive oxygen Nematolahi P, Mehrabani M, Karami-Mohajeri S, Dabaghzadeh F. Effects of Rosmarinus officinalis L. On memory performance, anxiety, depression, and sleep quality in university students: A randomized quality guidance. Community herbal monograph on Rosmarinus officinalis L., aetheroleum Description of the herbal substance(s), herbal preparation(s) or acid in the extracts depended on the differentiation grade of the cell culture type (Kuhlmann et al., Phenolic diterpenes, flavones and rosmarinic acid distribution. Assessment report on Rosmarinus officinalis L., aetheroleum and The amount of rosmarinic acid produced in shoot culture and callus acid in the extracts depended on the differentiation grade of the cell culture type (Kuhlmann et al., Phenolic diterpenes, flavones and rosmarinic acid distribution. Rosmarinus officinalis L. Leaves were used as explants in the study to investigate factors affecting callus induction and plant regeneration. It was found that the culture medium with higher concentration of sucrose promoted callus induction.

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