New iridoid glucosides and a lignan diglucoside
from Globularia alypum L.
Berries are a good source of quercetin and its derivatives (e.g., quercetin-4'-O-glucoside, diglucoside
, and rutinoside), whereas the most abundant dietary flavanone glycoside is hesperetin-7-O-rutinoside present in citrus fruits .
identification 1 Aloesin or aloeresin B 2 Chlorogenic acid 3 Caffeic acid 4 Aloe emodin- diglucoside
5 Isoquercitrin 6 Kaempferol-3-O- hexosyl-O-pentoside 7 6-Methyl-1,3,8- trihydroxyanthraquinone (emodin) 8 Luteolin-8-C-glucoside (orientin) 9 Feruloylquinic acid 10 10-Hydroxyaloin A 11 Isovitexin 12 Chrysoeriol-7- O-glucuronide 13 Caffeoyl ester of aloesin 14 Aloin A 15 Isoaloeresin D 16 2'-p- Methoxycoumaroyla- loeresin B 17 4,5-Dimethyl ether of Aloe emodin 18 Aloin B 19 6'-Malonylnataloin 20 Naringenin-4'-methoxy- 7-O-glucuronide 21 7-Methylether of 2'- feruloylaloesin 22 Aloe emodin-8-O- glucoside 23 5,3'-Dihydroxy-6,7,4'- trimethoxyflavone (eupatorin) 24 Trihydroxy octadecenoic acid 25 3,4-Di-O-caffeoyl- quinic acid Peak Elemental Retention no.
Flaxseed is a rich source of the polyunsaturated fat alpha-linolenic acid and the richest-known dietary source of lignans (phytoestrogens), particularly secoisolariciresinol diglucoside
Potential protective properties of flax lignan secoisolariciresinol diglucoside
. Nutrition Journal.
Dihydrocaffeic acid diglucoside
(m/z 505) was not detected in green fruits of cv.
Hypoxoside is the major diglucoside
isolated from the corms of this plant.
Likewise, catechin-related compounds [6, 8], apigenin diglucoside
, myricetin, gallic and phenolic acids , and numerous diterpenes of labdane and clerodane types  were identified in CM.
Background: The cyanogenic diglucoside
, amygdalin, has gained high popularity among cancer patients together with, or in place of, conventional therapy.
Westcott, "Protective effect of secoisolariciresinol diglucoside
against streptozotocin-induced diabetes and its mechanism," Molecular and Cellular Biochemistry, vol.
The concentration of the main anthocyanins, flavan-3-ols, flavonols, and hydroxystilbenes in the studied wines CSFr CSEs Total phenolics 2.08 [+ or -] 0.15 1.81 [+ or -] 0.14 (g/L GAE) (a) Anthocyanins (AUC (b)) 320.0 419.0 Delphinidin-3-O-glucoside 4.12 3.32 Peonidin-3,5-O- diglucoside
-- -- Malvidin-3,5-O- diglucoside
-- -- Malvidin-3-O-glucoside 46.55 36.71 Malvidin-acetylglucoside 10.85 28.52 Malvidin-3-O-arabinoside 2.59 4.28 Petunidin-3-O-glucoside 6.86 7.42 Flavonols (g/L) Myricetin 5.7 6.3 Quercetin (q) 7.7 9.9 Q.