Glucosides artichoke

Lane 1 camphorol 3-rhamnosidoglucoside (23-27), luteohn 7-glucoside (43 6), caffeic acid (88-93), lane 2 artichoke leaves, lane 3 red coneflower (E. purpurea), lane 4 rutoside, hyperoside, lane 5 birch leaves (Betulae folium), lane 6 primrose flower Primula flos), lane 7 elderflower Sambuci flos), lane 8 maidenhair tree leaves Ginkgo biloba)... 

Artichoke heads Cynara scolymus) are a good source of antioxidant phenolic compounds since they contain large amounts of caffeic acid derivatives and flavonoids. The flavonoids include apigenin and luteolin glycosides. In bracts and receptacles, apigenin 5-glucoside and 7-... 

Tuberization in potato plants is considered to be controlled by a specific active compound. The structure of an active tuber-inducing compound from potato leaves was determined to be 3-oxo-2-(5 -3-D-glucopyranbsyloxy-2 -(E)-pentenyl)-cyclopentane-l-acetic acid. The aglycone of this glucoside is 12-OH-jasmonic acid, termed tuberonic acid [53]. Jasmonic acid, methyl jasmonate and cucurbic acid were also shown to be capable of inducing tuberization in potato in vitro [53]. In addition, jasmonic acid seems to be involved in tuberization in yam [54], Jerusalem artichoke [55] and in bulb formation of garlic [56]. 

Table 2)]. An identical difference is observed between Brassica (rich in 3-isomers) and Asteraceae (rich in 5-isomers) vegetables (Table 3). In most cases (e.g., apple, tomato, artichoke, carrot), glycosylated derivatives are distinctly less abundant than quinic esters, whereas the opposite proportion is more rarely observed (kale, raspberry). The relative proportions of glucose esters and glucosides of both HBAs and HCAs are also variable with the different species of fruits and vegetables (Tables 1, 2, and 3). 

Artichoke (Cynara scolymus) is an ancient herbaceous pereimial plant originating from Mediterranean North Africa. The artichoke head, an immature flower constitutes the edible part of this vegetable which is grown widely around the world with Italy and Spain being the leading producers. Artichoke heads contain antioxidants and the main phenolic compounds are 5-0-caffeoylquinic acid with smaller amounts of 1-O-calFeoylquinic acid, 1,4-0-dicafFeoylquinic acid, luteolin-7-O-glucoside, luteohn-7-O-rutinoside... 

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