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| Names | |
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| IUPAC name
1,5,8-trimethyl-3a,4-dihydroazuleno[6,5-b]furan-2,6-dione
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| Other names
SCHEMBL456260, CHEMBL449951
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| Identifiers | |
3D model (JSmol)
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| ChEMBL | |
| ChemSpider | |
PubChem CID
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| Properties | |
| C15H14O3 | |
| Molar mass | 242.274 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Taraxacin is a guaianolide with the molecular formula C15H14O3 which has been isolated from the plant Taraxacum officinale.[1][2] Taraxacin has a bitter taste.[3][1][4] Taraxacin has diuretic properties.[5]
References[edit]
- ^ a b Kromayer, August (1861). Die Bitterstoffe und kratzend-schmeckenden Substanzen des Pflanzenreichs: eine chemische Monographie (in German). Enke. p. 97.
- ^ Ahmad, Viqar Uddin; Yasmeen, Shazia; Ali, Zulfiqar; Khan, Murad Ali; Choudhary, M. Iqbal; Akhtar, Farzana; Miana, Ghulam Abbas; Zahid, Muhammad (2000-06-02). "Taraxacin, a New Guaianolide from Taraxacum wallichii". Journal of Natural Products. 63 (7): 1010–1011. doi:10.1021/np990495. PMID 10924189.
- ^ Greenish, Henry G. (1929). A Text Book of Materia Medica: Being an Account of the More Important Crude Drugs of Vegetable and Animal Origin; Designed for Students of Pharmacy and Medicine. Churchill. p. 333.
- ^ LAMATSCH, Johann (1867). Handbuch der allgemeinen Waarenkunde aus dem Pflanzenreiche, etc. (Rohe Arzneiwaaren und chemische Fabricate aus dem Pflanzenreiche, sammt den daraus anzufertigenden Präparaten, etc.) (in German). p. 150.
- ^ Schwarz, Gabriela (2016-02-23). Arthrose natürlich behandeln: Heilmittel, die für Linderung sorgen. Die Behandlung effektiv unterstützen (in German). Schlütersche. ISBN 978-3-8426-8634-2.
Further reading[edit]
- Sayre, L. E. (1895). Taraxacum Root and Taraxacin (PDF). Philadelphia College of Pharmacy and Science. p. 465.
{{cite book}}:|work=ignored (help) - Gmelin, Leopold (1871). Hand-book of Chemistry: Organic chemistry, vol. 12; organic compounds containing from 46 to 96 atoms of carbon. - Animal proteides, gelatinous substances, horny substances, animal colouring matters, vegetable proteides and allied compounds. Cavendish Society. p. 243.