Issue 3, 2019
From the journal:

Food & Function

Tautomerism and bioactivities of curcumenol, a common sesquiterpenoid widely existing in edible plants†

Li-Sha Zhang,a   Sheng-Nan Shen,b   Yu-Li Gao,ac   Shui-Yang Shi,a   Chang-Xin Zhou,a   Jian-Xia Mo,a   You-Kai Xu,d   Li-Gen Lin ORCID logo *b  and  Li-She Gan ORCID logo *ac  

* Corresponding authors

a College of Pharmaceutical Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, People's Republic of China
E-mail: lsgan@zju.edu.cn

b State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao 999078, People's Republic of China
E-mail: ligenl@umac.mo

c Hangzhou Institute of Innovative Medicine, Zhejiang University, 291 Fucheng Road, Hangzhou 310018, People's Republic of China

d Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun 666303, People's Republic of China

Abstract

Curcumenol was firstly revealed as a pair of hemiacetal–ketone tautomers in solutions by using temperature variation 1H-NMR experiments, 2D NMR, and chemical methods. Quantum chemical calculation allowed the explanation of its spectroscopic behavior. An antioxidative SAR study on its derivatives verified the tautomeric bio-significance. Curcumenol also remarkably enhanced myogenic differentiation and mitochondrial function.

Graphical abstract: Tautomerism and bioactivities of curcumenol, a common sesquiterpenoid widely existing in edible plants

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Article information

DOI
https://doi.org/10.1039/C8FO02549E
Article type
Communication
Submitted
23 Dec 2018
Accepted
26 Feb 2019
First published
26 Feb 2019

Food Funct., 2019,10, 1288-1294

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Tautomerism and bioactivities of curcumenol, a common sesquiterpenoid widely existing in edible plants

L. Zhang, S. Shen, Y. Gao, S. Shi, C. Zhou, J. Mo, Y. Xu, L. Lin and L. Gan, Food Funct., 2019, 10, 1288 DOI: 10.1039/C8FO02549E

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