• Archives of Pharmacal Research
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• v.17 no.1
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• pp.48-50
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• 1994

Three p-coumaroylamino acids (p-CAAs) were isolated from the yeast-elicited Ephedra distachya cultures by consecutive purification using XAD_2, silicagel and RP-HPLC. Retention times on HPLC as well as their UV, IR, NMR and MS spectral data indicated that the yeast-induced p-CAAs wre p-coumaroyl--D-valine, p-coumaroyl-D-serine and p-coumarouyl-D-threonine, respectively. The structures of p-CAAs were confirmed by the comparison of their physico-chemical properties 3with those of synthetic ones. They were isolated and identified for the first time from natural products and supposed to be accumulated as phytoalexins of Ephedra.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1162-1167
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• 2008

This study was to investigate the chemical compositions of germinated (GSS)- and ungerminated (UGSS)-safflower (Carthamus tinctorius) seeds. GSS had higher amount of sugar and crude fiber than UGSS, but less amounts of protein and lipid. Levels of $\alpha$-tocopherol and essential amino acids of GSS were higher than those of UGSS, although there are no difference in fatty acid composition between GSS and UGSS. Among the nine phenolic compounds detected, five phenolic compounds, except for two lignans and two flavonoids, were found in both GSS and UGSS. Four serotonin derivatives accounted for about 80 per cent of total phenolic compounds, and levels of five phenolic compounds decreased slightly with germination. These results suggest that germination may enhance the functionality of safflower seed by increasing nutritional compositions and by decreasing phenolic compounds with bitter taste and cathartic effects.