Rosmarinic acid: new aspects

Rosmarinic acid: new aspects

Rosmarinic acid (RA) is an ester of caffeic acid and 3,4-dihydroxyphenyllactic acid which is one of the most frequently occurring caffeic acid esters in the plant kingdom besides chlorogenic acid. RA has numerous biological and pharmacological activities. Its occurrence is spread all over the land p...

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Veröffentlicht in:Phytochemistry reviews 2013-03, Vol.12 (1), p.207-227
1. Verfasser: Petersen, Maike
Format: Artikel
Sprache:eng
Schlagworte:
Acids
Biochemistry
Biomedical and Life Sciences
Biosynthesis
Caffeic acid
cells
Chemistry/Food Science
Chlorogenic acid
Cultivated plants
Enzymes
Esters
evolution
genes
Life Sciences
Organic Chemistry
Pharmacology
Plant cells
Plant Genetics and Genomics
Plant Sciences
Rosmarinic acid
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Beschreibung
Zusammenfassung:Rosmarinic acid (RA) is an ester of caffeic acid and 3,4-dihydroxyphenyllactic acid which is one of the most frequently occurring caffeic acid esters in the plant kingdom besides chlorogenic acid. RA has numerous biological and pharmacological activities. Its occurrence is spread all over the land plant kingdom. Enzymes and genes of its biosynthesis are well investigated. RA can be produced in high amounts in in vitro cultivated plant cells which offers the possibility of an economical exploitation. The review reports about recent findings in the biosynthesis of RA and related caffeic acid esters and discusses some aspects of the evolution of the biosynthetic enzymes.
ISSN:1568-7767
1572-980X
DOI:10.1007/s11101-013-9282-8