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BACKGROUND
The phytochemistry of species of the genus Piper has been studied extensively, including Piper solmsianum. However, no studies have addressed the phytochemistry of the sap content of Piper species.
OBJECTIVE
To evaluate the transferring of secondary compounds from the saps of P.
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The family Piperaceae is known for presenting in its species flavoring, healing and antimicrobial properties among others. The objective of the present study was: to study the chemical profile of the essential oil of Piper rivinoides (EOPR); to analyze its anti-bacterial and antifungal potential, as
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The investigation of aroma compounds of the essential oils of dried fruits of black pepper (Piper nigrum) and black and white "Ashanti pepper" (Piper guineense) from Cameroon by means of solid-phase microextraction (SPME) was carried out for the first time to identify the odorous target components
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In addition to sitosterol, syringaldehyde, 3,4,5-trimethoxybenzoic acid, isoelemicin and grandisin, two new tetrahydrofuran lignans were isolated from Piper solmsianun and characterized as rel-(7R,8R,7'R,8'R)-3',4'-methylenedioxy-3,4,5,5'-tetramethoxy-7,7'-epoxylignan and
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