TY - JOUR
T1 - Sphingolipid and other constituents from almond nuts (Prunus amygdalus batsch)
AU - Sang, Shengmin
AU - Kikuzaki, Hiroe
AU - Lapsley, Karen
AU - Rosen, Robert T.
AU - Nakatani, Nobuji
AU - Ho, Chi-Tang
PY - 2002/7/31
Y1 - 2002/7/31
N2 - One sphingolipid, 1-O-β-D-glucopyranosyl-(2S,3R,4E,8Z)-2-[(2R)-2 -hydroxyhexadecanoylamino]-4,8-octadecadiene-1,3-diol, and four other constituents, β-sitosterol, daucosterol, uridine, and adenosine, have been isolated from the nuts of almond (Prunus amygdalus). Complete assignments of the proton and carbon chemical shifts for the sphingolipid were accomplished on the basis of high-resolution 1D and 2D NMR data. All of these compounds are being reported from almond nuts (P. amygdalus) for the first time.
AB - One sphingolipid, 1-O-β-D-glucopyranosyl-(2S,3R,4E,8Z)-2-[(2R)-2 -hydroxyhexadecanoylamino]-4,8-octadecadiene-1,3-diol, and four other constituents, β-sitosterol, daucosterol, uridine, and adenosine, have been isolated from the nuts of almond (Prunus amygdalus). Complete assignments of the proton and carbon chemical shifts for the sphingolipid were accomplished on the basis of high-resolution 1D and 2D NMR data. All of these compounds are being reported from almond nuts (P. amygdalus) for the first time.
KW - Almond nuts
KW - Constituents
KW - Prunus amygdalus
KW - Sphingolipid
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U2 - 10.1021/jf020262f
DO - 10.1021/jf020262f
M3 - Article
C2 - 12137501
SN - 0021-8561
VL - 50
SP - 4709
EP - 4712
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 16
ER -