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β‐Carbolines from Japanese Sake and Soy Sauce: Synthesis and Biological Activity of Flazin and Yellow Substance YS (Perlolyrine)
23
Citations
7
References
1988
Year
Food ChemistryBiosynthesisFood Bioactive CompoundBiochemistryYellow Substance YsSoy SauceSecondary MetaboliteMethyl EsterPhytochemicalPhytochemistryPharmacologyβ‐Carbolines FlazinJapanese SakeNatural Product Synthesis
Abstract The β‐carbolines flazin ( 1 ) and perlolyrine ( 2 , substance YS) occuring in Japanese sake and soy sauce were synthesized starting with the methyl ester of L‐tryptophan or tryptamine, respectively. The inhibition of the monoamine oxidases A and B by 1 and 2 were determined and compared with the inhibitory effects of harmine and harmaline.
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