Search results for "vicine"
showing 2 items of 2 documents
Separation and identification of piperine and chavicine in black pepper by TLC and GC-MS
2006
Conventional extraction of piperine and its derivatives by stirring the black pepper powder with solvents (ethyl alcohol, chloroform, petroleum ether, diethyl ether, etc.) for 16 to 24 h, or in a Soxhlet device for 16 h, can be replaced by extraction with supercritical fluids (CO 2 , CO + ethanol mixtures) [5, 6], or can be aided by use of microwave irradiation [7]. Separation and identification of the compounds present in pepper (essential oils, alkaloids, etc.) has been achieved by gas chromatography combined with mass spectrometry [8] and by thin-layer chromatography [9, 10]. C. Marutoiu, M.I. Moise, Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry, and E…
L’usage de variétés de féveroles (Vicia faba L.) à faibles teneurs en vicine et convicine, réduit le risque du favisme chez l’homme hemizygote porteu…
2013
Low vicine and convicine content in faba bean seeds is under oligogenic control and can be easily monitored by breeding. Aim of the study was to show that new faba beans (FB) genotypes with low content of vicine and convicine (low V/C FB) produced by selection, are non-toxic and non-hemolytic even when ingested in large amounts by highly susceptible glucose-6-phosphate dehydrogenase (G6PD)-deficient individuals. Evidence indicates that V/C, amino-pyrimidine derivatives present in high amounts in normal FB, are the causative agents of favism, ie severe oxidative damage and hemolysis occurring in G6PD-deficient subjects after FB ingestion. In vitro, micromolar V/C elicits oxidative damage in …