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curzerene/smyrnium olusatrum
Nuoroda įrašoma į mainų sritį
5 rezultatus
Wild celery (Smyrnium olusatrum L.) oil and isofuranodiene induce apoptosis in human colon carcinoma cells.
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Prisijungti Registracija
Smyrnium olusatrum (Apiaceae), well known as wild celery, is a biennal celery-scented plant used for many centuries as a vegetable, then abandoned after the introduction of celery. In the present work, the essential oil obtained from inflorescences and the amounts of its main constituents
GC/MS analysis and antimicrobial activity of the essential oil of fresh leaves of Eucalytus globulus, and leaves and stems of Smyrnium olusatrum from Constantine (Algeria).
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The essential oils of fresh leaves of Eucalyptus globulus L. (Myrtaceae), and leaves and stems of Smyrnium olusatrum L. (Apiaceae), obtained by hydrodistillation in a Clevenger-type apparatus, were analyzed by GC/MS. Twenty compounds were characterized, representing 98.3% of the essential oil of E.
Volatile constituents of different parts of Smyrnium olusatrum from Greece.
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The essential oils from stems, leaves, inflorescences, and both unripe and ripe infructescences of Smyrnium olusatrum L. (Umbelliferae) collected in Greece were obtained by hydrodistillation and analyzed by GC-FID and GC-MS. Fifty-eight components were identified. Among the samples analyzed, the
Antifungal activity and chemical composition of essential oils from Smyrnium olusatrum L. (Apiaceae) from Italy and Portugal.
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The essential oils and supercritical CO₂ extracts of wild Smyrnium olusatrum L. growing in Sardinia (Italy) and in Portugal were investigated. For the study, oils were isolated from total plant aerial part (umbels containing seeds). The content of β-phellandrene (67.3% vs. 42.7%) and α-pinene (31.9%
A forgotten vegetable (Smyrnium olusatrum L., Apiaceae) as a rich source of isofuranodiene.
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Prisijungti Registracija
Smyrnium olusatrum, well known as wild celery or Alexanders, is a biennial herb belonging to the Apiaceae and used for many centuries as an edible vegetable because of the aromatic flavour of its parts. Its use on the table has decreased since the Middle Ages when it was replaced by common celery
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