Clovamide is a chemical compound found in cacao.[1][2] It has only been found in small amounts.[3] It is also found in Trifolium pratense (red clover).[4]

Clovamide can exist as either the cis- or trans- isomer.

In isolated neuroblastoma cells, clovamide has in vitro neuroprotective effects.[5]

See also

References

  1. ^ Sanbongi, Chiaki; Osakabe, Naomi; Natsume, Midori; Takizawa, Toshio; Gomi, Shuichi; Osawa, Toshihiko (1998). "Antioxidative Polyphenols Isolated from Theobromacacao". Journal of Agricultural and Food Chemistry. 46 (2): 454–457. doi:10.1021/jf970575o. PMID 10554262.
  2. ^ Arlorio, Marco; Locatelli, Monica; Travaglia, Fabiano; Coïsson, Jean-Daniel; Grosso, Erika Del; Minassi, Alberto; Appendino, Giovanni; Martelli, Aldo (2008). "Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)". Food Chemistry. 106 (3): 967–975. doi:10.1016/j.foodchem.2007.07.009.
  3. ^ Caballero, B.; Finglas, P.; Toldrรก, F. (2015). Encyclopedia of Food and Health. Elsevier Science. p. 189. ISBN 978-0-12-384953-3.
  4. ^ Induction of clovamide by jasmonic acid in red clover. Tebayashi S, Ishihara A, Tsuda M and Iwamura H, Phytochemistry, 2000 Jun, 54(4), pages 387-392, PMID 10897479
  5. ^ Fallarini, S.; Miglio, G.; Paoletti, T.; Minassi, A.; Amoruso, A.; Bardelli, C.; Brunelleschi, S.; Lombardi, G. (2009). "Clovamide and rosmarinic acid induce neuroprotective effects in in vitro models of neuronal death". British Journal of Pharmacology. 157 (6): 1072–1084. doi:10.1111/j.1476-5381.2009.00213.x. PMC 2737666. PMID 19466982.


Allikas: http://en.wikipedia.org/wiki/Clovamide
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