Oleanolic Acid
A pentacyclic triterpene that occurs widely in many PLANTS as the free acid or the aglycone for many SAPONINS. It is biosynthesized from lupane. It can rearrange to the isomer, ursolic acid, or be oxidized to taraxasterol and amyrin.
Triterpenes
Iridoid Glucosides
Pentacyclic Triterpenes
Prunella
A plant genus of the family LAMIACEAE. Members contain TRITERPENES. Heal all is another common name.
Calendula
A plant genus of the family ASTERACEAE. Members contain CAROTENOIDS, essential oils (OILS, VOLATILE), flavonoids, mucilage, SAPONINS, and STEROLS. The plants are used both topically and internally. The common name of Marigold is also used for TAGETES.
Bignoniaceae
Saponins
Melastomataceae
Plant Somatic Embryogenesis Techniques
Glycosides
Any compound that contains a constituent sugar, in which the hydroxyl group attached to the first carbon is substituted by an alcoholic, phenolic, or other group. They are named specifically for the sugar contained, such as glucoside (glucose), pentoside (pentose), fructoside (fructose), etc. Upon hydrolysis, a sugar and nonsugar component (aglycone) are formed. (From Dorland, 28th ed; From Miall's Dictionary of Chemistry, 5th ed)
Gentiana
Plant Extracts
Eugenia
A genus in the family Myrtaceae sometimes known as "stoppers" in FOLK MEDICINE. Many species of the genus SYZYGIUM have synonymous names that begin with the Eugenia genus name.
Mustard Plant
Any of several BRASSICA species that are commonly called mustard. Brassica alba is white mustard, B. juncea is brown or Chinese mustard, and B. nigra is black, brown, or red mustard. The plant is grown both for mustard seed from which oil is extracted or used as SPICES, and for its greens used as VEGETABLES or ANIMAL FEED. There is no relationship to MUSTARD COMPOUNDS.
Lantana
A plant genus of the family VERBENACEAE. Members contain lantadene and other TRITERPENES.
Molecular Structure
Adrenergic alpha-2 Receptor Antagonists
Plant Leaves
NF-E2 Transcription Factor
Colonic Diseases
Surface-Active Agents
Emulsions
Colloids formed by the combination of two immiscible liquids such as oil and water. Lipid-in-water emulsions are usually liquid, like milk or lotion. Water-in-lipid emulsions tend to be creams. The formation of emulsions may be aided by amphiphatic molecules that surround one component of the system to form MICELLES.