Taraxacin
Names
IUPAC name
1,5,8-trimethyl-3a,4-dihydroazuleno[6,5-b]furan-2,6-dione
Other names
SCHEMBL456260, CHEMBL449951
Identifiers
3D model (JSmol)
ChEMBL
ChemSpider
  • InChI=1S/C15H14O3/c1-7-4-12(16)14-8(2)5-13-11(6-10(7)14)9(3)15(17)18-13/h4,6,13H,5H2,1-3H3
  • Key: BAHMQESJBKGPTE-UHFFFAOYSA-N
  • CC1=C(C(C=C2C)=O)C2=CC(C3C1)=C(C)C(O3)=O
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).
Infobox references

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

  1. 1 2 Kromayer, August (1861). Die Bitterstoffe und kratzend-schmeckenden Substanzen des Pflanzenreichs: eine chemische Monographie (in German). Enke. p. 97.
  2. ↑ 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.
  3. ↑ 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.
  4. ↑ 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.
  5. ↑ 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

  • 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.
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