Isolation, total synthesis and quantification of caffeoylisocitric acid, a characteristic ingredient of the superfood amaranth. Issue 33 (16th August 2019)

• Record Type: Journal Article
• Authors: Zhou, Tianyi; Ringbeck, Benedikt; Schebb, Nils Helge; Scherkenbeck, Jürgen
• Is Part Of: Tetrahedron. Volume 75:Issue 33(2019)
• Page Start: 4479
• Page End: 4485
• Publication Date: 2019-08-16
• Subjects: Amaranth -- Polyphenols -- Caffeoylisocitric acid -- Isolation -- Total synthesis -- Natural product; Chemistry, Organic -- Periodicals; 547.005
• DOI: 10.1016/j.tet.2019.06.033
• Languages: English
• ISSNs: 0040-4020

Abstract

Abstract: Amaranth is regarded as a new "super-vegetable" in western countries, albeit it is consumed for centuries in Africa and Asia. In addition to common carotenoids, flavonoids and polyphenols, caffeoylisocitric acid has been described as amaranth type-specific secondary metabolite. Remarkably, nothing is known on biological effects of this specific polyphenol. Here we detail a concise, diastereoselective synthesis of caffeoylisocitric acid, deuterium-labelling studies and a quantitative determination of the caffeoylisocitric acid content of three different amaranth types. Graphical abstract: Image 1