Coumarin Constituents of the Juice Oil from Citrus hassaku and Their Spasmolytic Activity.

Access this Article

Search this Article

Author(s)

    • MASUDA Toshiya
    • Laboratory of Food Chemistry, Faculty of Science of Living, Osaka City University
    • MUROYA Yukari
    • Laboratory of Food Chemistry, Faculty of Science of Living, Osaka City University
    • NAKATANI Nobuji
    • Laboratory of Food Chemistry, Faculty of Science of Living, Osaka City University

Abstract

Ten 7-hydroxycoumarin derivatives (4-13), containing two newly identified compounds (8 and 9), were isolated from the juice oil of fruits of Citrus hassaku, along with aurapten (1), (+)-epoxyaurapten (2), and (+)-marmin (3), and their structures were absolutely determined by spectroscopic and chemical methods. The spasmolytic activity of the isolated compounds was measured by the Magnus method, using guinea pig ileums. Three compounds (4, 7, and 11) showed higher activity than that of aurapten (1). The other compounds showed no activity under these conditions. The structure and activity relationship is discussed.

Journal

  • Bioscience, Biotechnology, and Biochemistry

    Bioscience, Biotechnology, and Biochemistry 56(8), 1257-1260, 1992

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

Cited by:  2

Codes

  • NII Article ID (NAID)
    110002680740
  • NII NACSIS-CAT ID (NCID)
    AA10824164
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    0916-8451
  • Data Source
    CJPref  NII-ELS  J-STAGE 
Page Top