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The shift in nutritional sciences from survival and safety to the promotion of well-being has led to systematic investigations on the biological activity of natural products of dietary origin, questioning the assumption that food plants contain little if any secondary metabolites apart those revealed by our senses and responsible for their colour, taste, and flavour. With 25% of the human population...
An investigation of the triterpenoid fraction of zucchini seeds afforded two novel multiflorane p-aminobenzoates, identified as 7-epi zucchini factor A (1b) and debenzoyl zucchini factor B (2b). Multiflorane p-aminobenzoates could not be detected in zucchini sprouts, which contained bryonolic acid (3) as the only multiflorane constituent. No compound of this type could be obtained from adult plant...
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