Discovery of Novel Small Α-Amylase Inhibitors Using Structure-Based
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Integrating Complementary Medicine Into Cardiovascular Medicine
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector Journal of the American College of Cardiology Vol. 46, No. 1, 2005 © 2005 by the American College of Cardiology Foundation ISSN 0735-1097/05/$30.00 Published by Elsevier Inc. doi:10.1016/j.jacc.2005.05.031 ACCF COMPLEMENTARY MEDICINE EXPERT CONSENSUS DOCUMENT Integrating Complementary Medicine Into Cardiovascular Medicine A Report of the American College of Cardiology Foundation Task Force on Clinical Expert Consensus Documents (Writing Committee to Develop an Expert Consensus Document on Complementary and Integrative Medicine) WRITING COMMITTEE MEMBERS JOHN H. K. VOGEL, MD, MACC, Chair STEVEN F. BOLLING, MD, FACC BRIAN OLSHANSKY, MD, FACC REBECCA B. COSTELLO, PHD KENNETH R. PELLETIER, MD(HC), PHD ERMINIA M. GUARNERI, MD, FACC CYNTHIA M. TRACY, MD, FACC MITCHELL W. KRUCOFF, MD, FACC, FCCP ROBERT A. VOGEL, MD, FACC JOHN C. LONGHURST, MD, PHD, FACC TASK FORCE MEMBERS ROBERT A. VOGEL, MD, FACC, Chair JONATHAN ABRAMS, MD, FACC SANJIV KAUL, MBBS, FACC JEFFREY L. ANDERSON, MD, FACC ROBERT C. LICHTENBERG, MD, FACC ERIC R. BATES, MD, FACC JONATHAN R. LINDNER, MD, FACC BRUCE R. BRODIE, MD, FACC* ROBERT A. O’ROURKE, MD, FACC† CINDY L. GRINES, MD, FACC GERALD M. POHOST, MD, FACC PETER G. DANIAS, MD, PHD, FACC* RICHARD S. SCHOFIELD, MD, FACC GABRIEL GREGORATOS, MD, FACC* SAMUEL J. SHUBROOKS, MD, FACC MARK A. HLATKY, MD, FACC CYNTHIA M. TRACY, MD, FACC* JUDITH S. HOCHMAN, MD, FACC* WILLIAM L. WINTERS, JR, MD, MACC* *Former members of Task Force; †Former chair of Task Force The recommendations set forth in this report are those of the Writing Committee and do not necessarily reflect the official position of the American College of Cardiology Foundation. -
The Bioactive Compounds in Agricultural Products and Their Roles in Health Promoting Functions
Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 The ioB active Compounds in Agricultural Products and Their Roles in Health Promoting Functions Yixiao Shen Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Life Sciences Commons Recommended Citation Shen, Yixiao, "The ioB active Compounds in Agricultural Products and Their Roles in Health Promoting Functions" (2015). LSU Doctoral Dissertations. 2791. https://digitalcommons.lsu.edu/gradschool_dissertations/2791 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. THE BIOACTIVE COMPOUNDS IN AGRICULTURAL PRODUCTS AND THEIR ROLES IN HEALTH PROMOTING FUNCTIONS A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The School of Nutrition and Food Sciences by Yixiao Shen B.S., Shenyang Agricultural University, 2010 M.S., Shenyang Agricultural University, 2012 December 2015 ACKNOWLEDGEMENTS This dissertation is a lively description of my whole Ph.D. life which is full of love from the ones who played an integral role in the completion of this degree. It is with my deepest gratitude to express my appreciation to those helping me realize my dream. To Dr. Zhimin Xu, thank you so much for offering me the opportunity to pursue my doctoral degree under your mentorship. -
Review Article Caffeates and Caffeamides: Synthetic Methodologies and Their Antioxidant Properties
Hindawi International Journal of Medicinal Chemistry Volume 2019, Article ID 2592609, 15 pages https://doi.org/10.1155/2019/2592609 Review Article Caffeates and Caffeamides: Synthetic Methodologies and Their Antioxidant Properties Merly de Armas-Ricard ,1 Enrique Ruiz-Reyes,2 and Oney Ramírez-Rodríguez 1 1Laboratory of Chemistry and Biochemistry, Campus Lillo, University of Aysén, Eusebio Lillo 667, Coyhaique 5951537, Aysén, Chile 2Department of Chemistry, Basic Sciences Institute, Technical University of Manabí (Universidad Técnica de Manabí), Av Urbina y Che Guevara, Portoviejo, Manabí, Ecuador Correspondence should be addressed to Merly de Armas-Ricard; [email protected] and Oney Ramírez-Rodríguez; [email protected] Received 29 April 2019; Accepted 25 July 2019; Published 11 November 2019 Academic Editor: Rosaria Volpini Copyright © 2019 Merly de Armas-Ricard et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Polyphenols are secondary metabolites of plants and include a variety of chemical structures, from simple molecules such as phenolic acids to condensed tannins and highly polymerized compounds. Caeic acid (3,4-dihydroxycinnamic acid) is one of the hydroxycinnamate metabolites more widely distributed in plant tissues. It is present in many food sources, including coee drinks, blueberries, apples, and cider, and also in several medications of popular use, mainly those based on propolis. Its derivatives are also known to possess anti-inammatory, antioxidant, antitumor, and antibacterial activities, and can contribute to the prevention of atherosclerosis and other cardiovascular diseases. is review is an overview of the available information about the chemical synthesis and antioxidant activity of caeic acid derivatives. -
NINDS Custom Collection II
ACACETIN ACEBUTOLOL HYDROCHLORIDE ACECLIDINE HYDROCHLORIDE ACEMETACIN ACETAMINOPHEN ACETAMINOSALOL ACETANILIDE ACETARSOL ACETAZOLAMIDE ACETOHYDROXAMIC ACID ACETRIAZOIC ACID ACETYL TYROSINE ETHYL ESTER ACETYLCARNITINE ACETYLCHOLINE ACETYLCYSTEINE ACETYLGLUCOSAMINE ACETYLGLUTAMIC ACID ACETYL-L-LEUCINE ACETYLPHENYLALANINE ACETYLSEROTONIN ACETYLTRYPTOPHAN ACEXAMIC ACID ACIVICIN ACLACINOMYCIN A1 ACONITINE ACRIFLAVINIUM HYDROCHLORIDE ACRISORCIN ACTINONIN ACYCLOVIR ADENOSINE PHOSPHATE ADENOSINE ADRENALINE BITARTRATE AESCULIN AJMALINE AKLAVINE HYDROCHLORIDE ALANYL-dl-LEUCINE ALANYL-dl-PHENYLALANINE ALAPROCLATE ALBENDAZOLE ALBUTEROL ALEXIDINE HYDROCHLORIDE ALLANTOIN ALLOPURINOL ALMOTRIPTAN ALOIN ALPRENOLOL ALTRETAMINE ALVERINE CITRATE AMANTADINE HYDROCHLORIDE AMBROXOL HYDROCHLORIDE AMCINONIDE AMIKACIN SULFATE AMILORIDE HYDROCHLORIDE 3-AMINOBENZAMIDE gamma-AMINOBUTYRIC ACID AMINOCAPROIC ACID N- (2-AMINOETHYL)-4-CHLOROBENZAMIDE (RO-16-6491) AMINOGLUTETHIMIDE AMINOHIPPURIC ACID AMINOHYDROXYBUTYRIC ACID AMINOLEVULINIC ACID HYDROCHLORIDE AMINOPHENAZONE 3-AMINOPROPANESULPHONIC ACID AMINOPYRIDINE 9-AMINO-1,2,3,4-TETRAHYDROACRIDINE HYDROCHLORIDE AMINOTHIAZOLE AMIODARONE HYDROCHLORIDE AMIPRILOSE AMITRIPTYLINE HYDROCHLORIDE AMLODIPINE BESYLATE AMODIAQUINE DIHYDROCHLORIDE AMOXEPINE AMOXICILLIN AMPICILLIN SODIUM AMPROLIUM AMRINONE AMYGDALIN ANABASAMINE HYDROCHLORIDE ANABASINE HYDROCHLORIDE ANCITABINE HYDROCHLORIDE ANDROSTERONE SODIUM SULFATE ANIRACETAM ANISINDIONE ANISODAMINE ANISOMYCIN ANTAZOLINE PHOSPHATE ANTHRALIN ANTIMYCIN A (A1 shown) ANTIPYRINE APHYLLIC -
Pharmacy and Poisons (Third and Fourth Schedule Amendment) Order 2017
Q UO N T FA R U T A F E BERMUDA PHARMACY AND POISONS (THIRD AND FOURTH SCHEDULE AMENDMENT) ORDER 2017 BR 111 / 2017 The Minister responsible for health, in exercise of the power conferred by section 48A(1) of the Pharmacy and Poisons Act 1979, makes the following Order: Citation 1 This Order may be cited as the Pharmacy and Poisons (Third and Fourth Schedule Amendment) Order 2017. Repeals and replaces the Third and Fourth Schedule of the Pharmacy and Poisons Act 1979 2 The Third and Fourth Schedules to the Pharmacy and Poisons Act 1979 are repealed and replaced with— “THIRD SCHEDULE (Sections 25(6); 27(1))) DRUGS OBTAINABLE ONLY ON PRESCRIPTION EXCEPT WHERE SPECIFIED IN THE FOURTH SCHEDULE (PART I AND PART II) Note: The following annotations used in this Schedule have the following meanings: md (maximum dose) i.e. the maximum quantity of the substance contained in the amount of a medicinal product which is recommended to be taken or administered at any one time. 1 PHARMACY AND POISONS (THIRD AND FOURTH SCHEDULE AMENDMENT) ORDER 2017 mdd (maximum daily dose) i.e. the maximum quantity of the substance that is contained in the amount of a medicinal product which is recommended to be taken or administered in any period of 24 hours. mg milligram ms (maximum strength) i.e. either or, if so specified, both of the following: (a) the maximum quantity of the substance by weight or volume that is contained in the dosage unit of a medicinal product; or (b) the maximum percentage of the substance contained in a medicinal product calculated in terms of w/w, w/v, v/w, or v/v, as appropriate. -
United States Patent (19) 11 Patent Number: 6,066,311 Cheetham Et Al
US006066311A United States Patent (19) 11 Patent Number: 6,066,311 Cheetham et al. (45) Date of Patent: May 23, 2000 54 PRODUCTION AND USES OF CAFFEIC 63–284117 11/1988 Japan. ACID AND DERVATIVES THEREOF 63–284118 11/1988 Japan. 63–284119 11/1988 Japan. 75 Inventors: Peter S. J. Cheetham; Nigel E. 1013018 1/1989 Japan. Banister, both of Canterbury, United 06199649 7/1994 Japan. Kingdom 06287105 10/1994 Japan. OTHER PUBLICATIONS 73 Assignee: Zylepsis Limited, Ashford, United Kingdom Ellis, B. E., and Amrhein, N., The NIH-Shift During Aromatic OrthoHydroxylation in Higher Plants, Phytochem Appl. No.: 08/750,227 istry, 10, pp. 3069-3072, 1971, Pergamon Press. Freudenberg Karl, Berichte der Deutschen Chemischen PCT Fed: Jun. 7, 1995 Gesellschaft, vol. 53, No. 1, 1920 Weinheim DE, pp. PCT No.: PCT/GB95/01324 232-239. In German-See Ref. AK. Gestentner B., and Conn, Eric E., “The 2-Hydroxylation of S371 Date: Mar. 14, 1997 trans-Cinnamic Acid by Chloroplasts from Melilotus alba S 102(e) Date: Mar. 14, 1997 Desr.” Archives of Biochemistry and Biophysics, 163, pp. 617-624, 1974, Academic Press. 87 PCT Pub. No.: WO95/33706 Sripad, G., Prakash, V., Narasinga Rao, M.S. “Extractability of polyphenols of Sunflower Seed in various Solvents.’, J. PCT Pub. Date: Dec. 14, 1995 BioSci., 4, No. 2, pp. 145-152, 1982. 30 Foreign Application Priority Data Tranchino L., Constantino R., and Sodini G., “Food grade oilseed protein processing, Sunflower and rapeseed.”, Qual Jun. 8, 1994 GB United Kingdom ................... 941 1539 Plant Foods Hum. Nutr., 32, pp. 305-334, 1983. -
Characterization and Differentiation of Spanish Vinegars from Jerez And
foods Article Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin Enrique Durán-Guerrero 1,* ,Mónica Schwarz 2, M. Ángeles Fernández-Recamales 3, Carmelo G. Barroso 1 and Remedios Castro 1 1 Analytical Chemistry Department—IVAGRO, Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain 2 “Salus Infirmorum” Faculty of Nursing, University of Cadiz, 11001 Cadiz, Spain 3 Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain * Correspondence: [email protected]; Tel.: +34-956-01645 Received: 23 July 2019; Accepted: 9 August 2019; Published: 12 August 2019 Abstract: Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC–DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction–gas chromatography–mass spectrometry (SBSE–GC–MS). Spectrophotometric CIELab parameters were also measured for all the samples. The results obtained from the statistical multivariate treatment of the data evidenced a clear difference between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable differentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such differences. -
Chemical Constituents from Gnaphalium Affine and Their Xanthine Oxidase Inhibitory Activity
Chinese Journal of Natural Chinese Journal of Natural Medicines 2018, 16(5): 03470353 Medicines Chemical constituents from Gnaphalium affine and their xanthine oxidase inhibitory activity ZHANG Wei1, 2, WU Chun-Zhen1, 3, FAN Si-Yang 1, 2* 1 Department of Traditional Chinese Medicine, Shanghai Institute of Pharmaceutical Industry, Shanghai 201203, China; 2 Innovation Center of Traditional Chinese Medicine, China State Institute of Pharmaceutical Industry, Shanghai 201203, China; 3 Sinopharm Health Industry Research Co., Ltd., Shanghai 201203, China Available online 20 May, 2018 [ABSTRACT] Gnaphalium affine D. Don, a medicinal and edible plant, has been used to treat gout in traditional Chinese medicine and popularly consumed in China for a long time. A detailed phytochemical investigation on the aerial part of G. affine led to the isola- tion of two new esters of caffeoylquinic acid named (−) ethyl 1, 4-di-O-caffeoylquinate (1) and (−) methyl 1, 4-di-O-caffeoylquinate (2), together with 35 known compounds (3−37). Their structures were elucidated by spectroscopic data and first-order multiplet analy- sis. All the isolated compounds were tested for their xanthine oxidase inhibitory activity with an in vitro enzyme inhibitory screening −1 −1 assay. Among the tested compounds, 1 (IC50 11.94 μmol·L ) and 2 (IC50 15.04 μmol·L ) showed a good inhibitory activity. The cur- rent results supported the medical use of the plant. [KEY WORDS] Gnaphalium affine; Compositae; Caffeoylquinate; Flavonoid; Xanthine oxidase inhibition [CLC Number] R284 [Document code] A [Article ID] 2095-6975(2018)05-0347-07 vestigation of the aerial part of G. affine that showed a re- Introduction markable secondary metabolite pattern. -
Pharmacy and Poisons Act 1979
Q UO N T FA R U T A F E BERMUDA PHARMACY AND POISONS ACT 1979 1979 : 26 TABLE OF CONTENTS PART I PRELIMINARY 1 Short title 2 Interpretation PART II THE PHARMACY COUNCIL 3 The Pharmacy Council 4 Membership of the Council 4A Functions of the Council 4B Protection from personal liability 4C Annual Report 5 Proceedings of the Council, etc PART III REGISTRATION OF PHARMACISTS 6 Offence to practise pharmacy if not registered 7 Registration as a pharmacist 7A Re-registration as non-practising member 7AA Period of validity of registration 8 Code of Conduct 9 Pharmacy Profession Complaints Committee 10 Investigation of complaint by Committee 10A Inquiry into complaint by Council 10B Inquiry by Council of its own initiative 11 Surrender of registration 12 Restoration of name to register 1 PHARMACY AND POISONS ACT 1979 13 Proof of registration 14 Appeals 14A Fees 14B Amendment of Seventh Schedule 15 Regulations for this part PART IV REGISTRATION OF PHARMACIES 16 Register of pharmacies 17 Registration of premises as registered pharmacies 18 Unfit premises: new applications 19 Unfit premises: registered pharmacies 20 Appeals 21 When certificates of unfitness take effect 22 Regulations for this Part PART V CONTROL OF PRESCRIPTIONS AND IMPORTATION 23 Prescriptions to be in a certain form 23A Validity of a prescription 24 Supply by registered pharmacist of equivalent medicines 25 Restrictions on the importation of medicines 26 Declaration relating to imported medicines [repealed] PART VI CONTROL OF DRUGS 27 Certain substances to be sold on prescription -
Wine and Grape Polyphenols — a Chemical Perspective
Wine and grape polyphenols — A chemical perspective Jorge Garrido , Fernanda Borges abstract Phenolic compounds constitute a diverse group of secondary metabolites which are present in both grapes and wine. The phenolic content and composition of grape processed products (wine) are greatly influenced by the technological practice to which grapes are exposed. During the handling and maturation of the grapes several chemical changes may occur with the appearance of new compounds and/or disappearance of others, and con- sequent modification of the characteristic ratios of the total phenolic content as well as of their qualitative and quantitative profile. The non-volatile phenolic qualitative composition of grapes and wines, the biosynthetic relationships between these compounds, and the most relevant chemical changes occurring during processing and storage will be highlighted in this review. 1. Introduction Non-volatile phenolic compounds and derivatives are intrinsic com-ponents of grapes and related products, particularly wine. They constitute a heterogeneous family of chemical compounds with several compo-nents: phenolic acids, flavonoids, tannins, stilbenes, coumarins, lignans and phenylethanol analogs (Linskens & Jackson, 1988; Scalbert, 1993). Phenolic compounds play an important role on the sensorial characteris-tics of both grapes and wine because they are responsible for some of organoleptic properties: aroma, color, flavor, bitterness and astringency (Linskens & Jackson, 1988; Scalbert, 1993). The knowledge of the relationship between the quality of a particu-lar wine and its phenolic composition is, at present, one of the major challenges in Enology research. Anthocyanin fingerprints of varietal wines, for instance, have been proposed as an analytical tool for authen-ticity certification (Kennedy, 2008; Kontoudakis et al., 2011). -
Enzymatic Synthesis and Hydrolysis of Linear Alkyl and Steryl Hydroxycinnamic Acid Esters
Research Collection Doctoral Thesis Enzymatic Synthesis and Hydrolysis of Linear Alkyl and Steryl Hydroxycinnamic Acid Esters Author(s): Schär, Aline Lea Publication Date: 2016 Permanent Link: https://doi.org/10.3929/ethz-a-010670414 Rights / License: In Copyright - Non-Commercial Use Permitted This page was generated automatically upon download from the ETH Zurich Research Collection. For more information please consult the Terms of use. ETH Library DISS. ETH NO. 23265 Enzymatic Synthesis and Hydrolysis of Linear Alkyl and Steryl Hydroxycinnamic Acid Esters A thesis submitted to attain the degree of DOCTOR OF SCIENCES of ETH ZURICH (Dr. sc. ETH Zurich) presented by Aline Lea Schär MSc ETH in Food Science, ETH Zurich born on 24.01.1987 citizen of Madiswil (BE) accepted on the recommendation of Prof. Dr. Laura Nyström, examiner Dr. Pierre Villeneuve, co-examiner Prof. Dr. Evangelos Topakas, co-examiner 2016 Wir treten auf. Wir spielen. Wir treten ab. Moritz Leuenberger Abstract Phenolic acids are natural antioxidants found widely in the plant kingdom in various forms. In the focus of this thesis were hydroxycinnamic acids, namely ferulic acid, caffeic acid, sinapic acid and p-coumaric acid. In multiphase food systems, the polarity of the phenolic antioxidant is a crucial property, which can be adjusted through esterification. Nowadays, an enzymatic procedure is often preferred for this purpose over a chemically catalyzed reaction. However, a phenolic hydroxyl group in para-position in combination with an unsaturated side chain makes enzymatic esterification of hydroxycinnamic acids by lipases challenging. Since this is the case for the hydroxycinnamic acids mentioned above, it is of interest to find efficient ways to enzymatically esterify them. -
Chemical Composition of Red Wines Made from Hybrid Grape and Common Grape (Vitis Vinifera L.) Cultivars
444 Proceedings of the Estonian Academy of Sciences, 2014, 63, 4, 444–453 Proceedings of the Estonian Academy of Sciences, 2014, 63, 4, 444–453 doi: 10.3176/proc.2014.4.10 Available online at www.eap.ee/proceedings Chemical composition of red wines made from hybrid grape and common grape (Vitis vinifera L.) cultivars Priit Pedastsaara*, Merike Vaherb, Kati Helmjab, Maria Kulpb, Mihkel Kaljurandb, Kadri Karpc, Ain Raald, Vaios Karathanose, and Tõnu Püssaa a Department of Food Hygiene, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014 Tartu, Estonia b Department of Chemistry, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia c Department of Horticulture, Estonian University of Life Sciences, Kreutzwaldi 1, 51014 Tartu, Estonia d Department of Pharmacy, University of Tartu, Nooruse 1, 50411 Tartu, Estonia e Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Athens, Greece Received 21 June 2013, revised 8 May 2014, accepted 23 May 2014, available online 20 November 2014 Abstract. Since the formulation of the “French paradox”, red grape wines are generally considered to be health-promoting products rather than culpable alcoholic beverages. The total wine production, totalling an equivalent of 30 billion 750 mL bottles in 2009, only verifies the fact that global demand is increasing and that the polyphenols present in wines are accounting for a significant proportion of the daily antioxidant intake of the general population. Both statements justify the interest of new regions to be self-sufficient in the wine production. Novel cold tolerant hybrid grape varieties also make it possible to produce wines in regions where winter temperatures fall below – 30 °C and the yearly sum of active temperatures does not exceed 1750 °C.