5. Natural products from vegetables

Vegetables are particularly interesting as sources of new bioactive molecules, as their long standing usage as sources of human food implies that compounds derived from vegetables are not toxic to humans. Interestingly, even many European plant species used as vegetables haven’t been studied with regards to their secondary metabolites yet.


Original publications

Fusani, P., Piwowarski, J.P., Zidorn, C., Kiss, A.K., Scartezzini, F., Granica, S., 2016. Seasonal variation in secondary metabolites of edible shoots of Buck’s beard [Aruncus dioicus (Walter) Fernald (Rosaceae)]. Food Chemistry 202, 23-30. doi:10.1016/j.foodchem.2016.01.103

Krimplstätter, R., Ma, B., Spitaler, R., Ellmerer, E., Zidorn, C., 2011. Phenolics from Rhagadiolus stellatus (Asteraceae, Cichorieae). Sci. Pharm. 79, 175-179. doi:10.3797/scipharm.1011-12

Fusani, P., Zidorn, C., 2010. Phenolics and a sesquiterpene lactone in the edible shoots of Cicerbita alpina (L.) Wallroth. J. Food Comp. Anal. 23, 658-663. doi:10.1016/j.jfca.2009.08.014

Zidorn, C., Jöhrer, K. Ganzera, M., Schubert, B., Sigmund, E.M., Mader, J., Greil, R., Ellmerer, E.P., Stuppner, H., 2005. Polyacetylenes from the Apiaceae vegetables carrot, celery, fennel, parsley, and parsnip and their cytotoxic activity. J. Agric. Food Chem. 53, 2518-2523. doi:10.1021/jf048041s