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Rosmarinic acid

From Wikipedia, the free encyclopedia
Chemical compound found in a variety of plants
Rosmarinic acid
Rosmarinic acid
Rosmarinic acid
Names
Preferred IUPAC name
(2R)-3-(3,4-Dihydroxyphenyl)-2-{[(2E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy}propanoic acid
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard100.123.507Edit this at Wikidata
KEGG
UNII
  • InChI=1S/C18H16O8/c19-12-4-1-10(7-14(12)21)3-6-17(23)26-16(18(24)25)9-11-2-5-13(20)15(22)8-11/h1-8,16,19-22H,9H2,(H,24,25)/b6-3+ checkY
    Key: DOUMFZQKYFQNTF-ZZXKWVIFSA-N checkY
  • InChI=1/C18H16O8/c19-12-4-1-10(7-14(12)21)3-6-17(23)26-16(18(24)25)9-11-2-5-13(20)15(22)8-11/h1-8,16,19-22H,9H2,(H,24,25)/b6-3+
    Key: DOUMFZQKYFQNTF-ZZXKWVIFBW
  • O=C(O)C(OC(=O)\C=C\c1ccc(O)c(O)c1)Cc2cc(O)c(O)cc2
Properties
C18H16O8
Molar mass360.318 g·mol−1
AppearanceRed-orange powder
Melting point171 to 175 °C (340 to 347 °F; 444 to 448 K)
Slightly soluble
Solubility in other solventsWell soluble in most organic solvents[1]
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)
Chemical compound

Rosmarinic acid, named afterrosemary (Salvia rosmarinus Spenn.), is apolyphenol constituent of many culinaryherbs, includingrosemary (Salvia rosmarinus L.),perilla (Perilla frutescens L.),sage (Salvia officinalis L.),mint (Mentha arvense L.), andbasil (Ocimum basilicum L.).[1]

History

[edit]

Rosmarinic acid was first isolated and characterized in 1958 by the Italian chemists Scarpatti and Oriente fromrosemary (Salvia rosmarinus),[2] after which the acid is named.

Chemistry

[edit]

Chemically, rosmarinic acid is acaffeic acidester, with tyrosine providing another phenolic ring via dihydroxyphenyl-lactic acid.[1] It has amolecular mass of 360daltons.[1]

Natural occurrences

[edit]

Rosmarinic acid accumulation is shown inhornworts, in the fern familyBlechnaceae, and in species of several orders ofmono- anddicotyledonousangiosperms.[3]

It is found most notably in manyLamiaceae (dicotyledons in the orderLamiales), especially in the subfamilyNepetoideae.[1][4] It is found in species used commonly as culinaryherbs such asOcimum basilicum (basil),Ocimum tenuiflorum (holy basil),Melissa officinalis (lemon balm),Salvia rosmarinus (rosemary),Origanum majorana (marjoram),Salvia officinalis (sage),thyme andpeppermint.[1][5] It is also found in plants in the familyMarantaceae (monocotyledons in the order Zingiberales)[3] such as species in the generaMaranta (Maranta leuconeura,Maranta depressa) andThalia (Thalia geniculata).[6]

Rosmarinic acid and thederivative rosmarinic acid 3′-O-β-D-glucoside can be found inAnthoceros agrestis, ahornwort (Anthocerotophyta).[7]

Metabolism

[edit]

The biosynthesis of rosmarinic acid uses4-coumaroyl-CoA from the generalphenylpropanoid pathway as ahydroxycinnamoyl donor.[1] The hydroxycinnamoyl acceptor substrate comes from theshikimate pathway:shikimic acid,quinic acid and3,4-dihydroxyphenyllactic acid derived fromL-tyrosine.[3] Thus, chemically, rosmarinic acid is anester ofcaffeic acid with 3,4-dihydroxyphenyllactic acid, but biologically, it is formed from 4-coumaroyl-4′-hydroxyphenyllactate.[8]Rosmarinate synthase is an enzyme that usescaffeoyl-CoA and 3,4-dihydroxyphenyllactic acid to produceCoA and rosmarinate.Hydroxyphenylpyruvate reductase is also an enzyme involved in this biosynthesis.[9]

Rosmarinic acid biosynthesis

Uses

[edit]

Whenextracted from plant sources or synthesized in manufacturing, rosmarinic acid may be used in foods or beverages as a flavoring, incosmetics, or as adietary supplement.[1]

References

[edit]
  1. ^abcdefgh"Rosmarinic acid". PubChem, US National Library of Medicine. 10 July 2021. Retrieved11 July 2021.
  2. ^Scarpati, M. L.; Oriente, G. (1958). "Isolamento costituzione e dell'acido rosmarinico (dalRosmarinus off.)".Ricerca Scientifica.28:2329–2333.
  3. ^abcPetersen, M.; Abdullah, Y.; Benner, J.; Eberle, D.; Gehlen, K.; Hücherig, S.; Janiak, V.; Kim, K. H.; Sander, M.; Weitzel, C.; Wolters, S. (2009). "Evolution of rosmarinic acid biosynthesis".Phytochemistry.70 (15–16):1663–1679.Bibcode:2009PChem..70.1663P.doi:10.1016/j.phytochem.2009.05.010.PMID 19560175.
  4. ^Distribution and taxonomic implications of some phenolics in the family Lamiaceae determined by ESR spectroscopy. J. A. Pedersen, Biochemical Systematics and Ecology, 2000, volume 28, pages 229–253
  5. ^Clifford, M. N. (1999). "Chlorogenic acids and other cinnamates. Nature, occurrence and dietary burden".Journal of the Science of Food and Agriculture.79 (3):362–372.Bibcode:1999JSFA...79..362C.doi:10.1002/(SICI)1097-0010(19990301)79:3<362::AID-JSFA256>3.0.CO;2-D.
  6. ^Abdullah, Yana; Schneider, Bernd; Petersen, Maike (12 December 2008). "Occurrence of rosmarinic acid, chlorogenic acid and rutin in Marantaceae species".Phytochemistry Letters.1 (4):199–203.Bibcode:2008PChL....1..199A.doi:10.1016/j.phytol.2008.09.010.
  7. ^Vogelsang, Katharina; Schneider, Bernd; Petersen, Maike (2006). "Production of rosmarinic acid and a new rosmarinic acid 3′-O-β-D-glucoside in suspension cultures of the hornwortAnthoceros agrestis Paton".Planta.223 (2):369–373.doi:10.1007/s00425-005-0089-8.PMID 16133208.S2CID 29302603.
  8. ^"MetaCyc rosmarinic acid biosynthesis I".biocyc.org.
  9. ^Petersen, M.; Alfermann, A. W. (1988)."Two new enzymes of rosmarinic acid biosynthesis from cell cultures ofColeus blumei: hydroxyphenylpyruvate reductase and rosmarinic acid synthase".Zeitschrift für Naturforschung C.43 (7–8):501–504.doi:10.1515/znc-1988-7-804.S2CID 35635116.
Aglycones
Precursor
Monohydroxycinnamic acids
(Coumaric acids)
Dihydroxycinnamic acids
Trihydroxycinnamic acids
O-methylated forms
others
Esters
glycoside-likes
Esters of
caffeic acid
with cyclitols
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quinic acid
esters of
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Caffeoyl phenylethanoid
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