Clovamide
Clovamide is a chemical compound found in cacao. It has only been found in small amounts.[1] It is also found in Trifolium pratense (red clover).[2]
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| IUPAC name
(2S)-3-(3,4-Dihydroxyphenyl)-2-[[(Z)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]amino]propanoic acid | |
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| Properties | |
| C18H17NO7 | |
| Molar mass | 359.334 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| Infobox references | |
Clovamide provides neuroprotective effects, at least in vitro. Therefore clovamide is a potential neuroprotective compound at the nutritional/pharmaceutical interface.[3]
See also
References
- Caballero, B.; Finglas, P.; Toldrรก, F. (2015). Encyclopedia of Food and Health. Elsevier Science. p. 189. ISBN 978-0-12-384953-3.
- 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
- 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.
- Antioxidative Polyphenols Isolated from Theobroma cacao. Chiaki Sanbongi, Naomi Osakabe, Midori Natsume, Toshio Takizawa, Shuichi Gomi and Toshihiko Osawa, Journal of Agricultural and Food Chemistry,volume 46, numero 2, 1998, pages 454–457, doi:10.1021/jf970575o
- Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.). Marco Arlorio, Monica Locatelli, Fabiano Travaglia, Jean-Daniel Coïsson, Erika Del Grosso and Alberto Minassi, Food Chemistry, volume 106, numero 3, 2008, pages 967–975, doi:10.1016/j.foodchem.2007.07.009
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