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Parsley, glycosides

About 300 different aglycones have been identified, and the most frequently are luteolin, apigenin (especially in parsley) and diosmetin (in Citrus fruits). Among glycosides, the 1-0- and C-forms are very common, and are characterized by a carbon-carbon bond between the anomeric carbon of a sugar molecule and the Q or Cg carbon of the flavone nucleus. Table 8 describes the most common flavones [19]. [Pg.267]

Flavones are found mainly in grains and herbs and not frequently in fruits. Apigenin and chiysoeriol have been detected in parsley, while cereal grains and herbs contain apigenin and its glycosides as well as luteolin [21,27]. [Pg.267]

See other pages where Parsley, glycosides is mentioned: [Pg.57]    [Pg.58]    [Pg.59]    [Pg.59]    [Pg.61]    [Pg.61]    [Pg.65]    [Pg.65]    [Pg.74]    [Pg.57]    [Pg.58]    [Pg.59]    [Pg.59]    [Pg.61]    [Pg.61]    [Pg.65]    [Pg.65]    [Pg.74]    [Pg.337]    [Pg.263]    [Pg.275]    [Pg.457]    [Pg.463]    [Pg.70]    [Pg.335]    [Pg.57]    [Pg.57]    [Pg.57]    [Pg.59]    [Pg.59]    [Pg.60]    [Pg.61]    [Pg.63]    [Pg.65]    [Pg.67]    [Pg.69]    [Pg.70]    [Pg.71]    [Pg.73]    [Pg.327]    [Pg.535]    [Pg.136]    [Pg.143]    [Pg.143]    [Pg.144]    [Pg.144]    [Pg.154]    [Pg.172]    [Pg.173]   
See also in sourсe #XX -- [ Pg.57 , Pg.58 , Pg.59 , Pg.60 , Pg.61 , Pg.62 , Pg.63 , Pg.64 , Pg.65 , Pg.66 , Pg.67 , Pg.68 , Pg.69 , Pg.70 , Pg.71 , Pg.72 , Pg.73 ]

See also in sourсe #XX -- [ Pg.57 , Pg.58 , Pg.59 , Pg.60 , Pg.61 , Pg.62 , Pg.63 , Pg.64 , Pg.65 , Pg.66 , Pg.67 , Pg.68 , Pg.69 , Pg.70 , Pg.71 , Pg.72 , Pg.73 ]



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Glycosides of parsley

Parsley glycosides of the plant

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