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IUPAC name 1,5,8-trimethyl-3a,4-dihydroazulenofuran-2,6-dione | |
Other names SCHEMBL456260, CHEMBL449951 | |
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Chemical formula | C15H14O3 |
Molar mass | 242.274 g·mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). Infobox references |
Taraxacin is a guaianolide with the molecular formula C15H14O3 which has been isolated from the plant Taraxacum officinale. Taraxacin has a bitter taste. Taraxacin has diuretic properties.
References
- "KNApSAcK Metabolite Information - C00034300". www.knapsackfamily.com.
- ^ Kromayer, August (1861). Die Bitterstoffe und kratzend-schmeckenden Substanzen des Pflanzenreichs: eine chemische Monographie (in German). 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). 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). Handbuch der allgemeinen Waarenkunde aus dem Pflanzenreiche, etc. (Rohe Arzneiwaaren und chemische Fabricate aus dem Pflanzenreiche, sammt den daraus anzufertigenden Präparaten, etc.) (in German). p. 150.
- Schwarz, Gabriela (2016-02-23). Arthrose natürlich behandeln: Heilmittel, die für Linderung sorgen. Die Behandlung effektiv unterstützen (in German). Schlütersche. ISBN 978-3-8426-8634-2.
Further reading
- Sayre, L. E. (1895). Taraxacum Root and Taraxacin (PDF). Philadelphia College of Pharmacy and Science. p. 465.
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ignored (help) - Gmelin, Leopold (1871). 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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