Grape glycosides

Ephedra (sea grape, ma-huang, yellow horse) ephedra sinica Relieves colds, improves respiratory function, headaches, diuretic effects 3heart rate, psychosis l hedra should only be used after consulting with the physician. Many restrictions apply and the herb can cause serious reactions. Do not use with cardiac glycosides, monoamine oxidase inhibitor halothane, guanethidine, (MAOIs) or oxytocin. Do not use with 3. John s wort or in weight loss formulas. 

Cho, M.J. et al., Llavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chroma-tography/mass spectrometry, J. Sci. Food Agric., 84, 1771, 2004. 

Pastore, P., Lavagnini, I., and Versini, G., Ion chromatographic determination of monosaccharides from trace amounts of glycosides isolated from grape musts, /. Chromatogr., 634, 47, 1993. 

In the search for LHR air-inducers, each phenolic aglycone or other fraction to be tested was dissolved in DMSO and diluted in pH 5.50 or 5.70 MS medium to a final concentration of 0.1% DMSO (phenolic glycosides and the grape flavan fractions were dissolved directly in pH 5.50 or 5.70 MS medium). Subsequent experiments revealed a more acidic pH optimum for... 

Pectinases and (3-glucanases are the only enzymes allowed in wine-making by European legislation. They are used as clarification and filtration agents and also to release aroma compounds that are mostly present in grape as nonvolatile glycosidic precursors. Pectolytic enzymes are also reported to increase extraction of phenolic compounds and wine color... 

The glycosidic anthocyanins are almost completely precipitated with red wines of a few months age and normal tannin content. However, with young wines made from the same grapes, a ros6 wine with only 713 mg GAE/liter total phenol gave 311 mg GAE/liter as not-precipitated nonflavonoid, and with increasing levels of total phenol in red wines to... 

Furthermore, flavones and anthocyanin glycosides in the hypoderm, which are responsible for the color in red grapes, are dealt with in the following section on phenolic compounds. 

Several cinnamic acids 53 are found in grapes and wine, but they are invariably esterified (e.g., with tartaric acid) or as simple glycosides 54 (65BSF2649,98JAFC4203,00JAFC2681,09MI515,07MI101) ... 

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