Carnosic acid
Carnosic acid
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DOI：
10.1016/j.phytochem.2014.12.026
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发表时间：
2015-07-01
期刊：
影响因子：
3.8
通讯作者：
Roller, Marc
中科院分区：
文献类型：
--
作者：
Birtic, Simona;Dussort, Pierre;Roller, Marc
鼠尾草酸（鼠尾草酸）具有抗氧化和抗菌特性，在食品、营养保健和化妆品行业中得到越来越多的利用。自从第一次从鼠尾草中提取（类似于70年前）并鉴定（类似于50年前）以来，关于迷迭香和鼠尾草酸丰富的鼠尾草植物提取物的特定食品和药物应用的文章和专利（类似于400）已经发表。相比之下，植物相关的生化、生理或分子研究仍然很少。本文综述了鼠尾草酸在植物中的分布、生物合成、积累、作用及其应用等方面的研究进展。我们还讨论了我们对相关生化过程认识的不足，并提出了鼠尾草酸的分子靶点。最后，对其潜在作用进行了展望和研究。(C) 2015年作者。Elsevier Ltd.出版。
Carnosic acid (salvin), which possesses antioxidative and antimicrobial properties, is increasingly exploited within the food, nutritional health and cosmetics industries. Since its first extraction from a Salvia species (similar to 70 years ago) and its identification (similar to 50 years ago), numerous articles and patents (similar to 400) have been published on specific food and medicinal applications of Rosmarinus and Salvia plant extracts abundant in carnosic acid. In contrast, relevant biochemical, physiological or molecular studies in planta have remained rare. In this overview, recent advances in understanding of carnosic acid distribution, biosynthesis, accumulation and role in planta, and its applications are summarised. We also discuss the deficiencies in our understanding of the relevant biochemical processes, and suggest the molecular targets of carnosic acid. Finally, future perspectives and studies related to its potential roles are highlighted. (C) 2015 The Authors. Published by Elsevier Ltd.