 α-Amyrin | |
 β-Amyrin | |
| Names | |
|---|---|
| IUPAC names α: (3β)-Urs-12-en-3-ol β: (3β)-Olean-12-en-3-ol δ: (3β)-Olean-13(18)-en-3-ol | |
| Other names α: α-Amyrenol; α-Amirin; α-Amyrine; Urs-12-en-3β-ol; Viminalol β: β-Amyrenol; β-Amirin; β-Amyrine; Olean-12-en-3β-ol; 3β-Hydroxyolean-12-ene | |
| Identifiers | |
3D model (JSmol) |
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| ChemSpider | |
| UNII |
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| Properties | |
| C30H50O | |
| Molar mass | 426.729 g·mol−1 |
| Melting point | α: 186 °C[1] β: 197-187.5 °C[2] |
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |
Theamyrins are three closely related natural chemical compounds of thetriterpene class. They are designated α-amyrin (ursane skeleton),[3]β-amyrin (oleanane skeleton),[4] and δ-amyrin. Each is a pentacyclic triterpenol with the chemical formula C30H50O. They are widely distributed in nature and have been isolated from a variety of plant sources such asepicuticular wax. In plant biosynthesis, α-amyrin is the precursor ofursolic acid and β-amyrin is the precursor ofoleanolic acid.[5] All three amyrins occur in the surface wax of tomato fruit.[6][7] α-Amyrin is found indandelion coffee.[citation needed]
A study demonstrated that α,β-amyrin exhibits long-lastingantinociceptive andanti-inflammatory properties in 2 models of persistent nociception via activation of thecannabinoid receptorsCB1 andCB2 and by inhibiting the production ofcytokines and expression ofNF-κB,CREB, andcyclooxygenase 2.[8]
