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ACTIVE CONSTITUENTS OF EMBLCA OFFICINALS: PART 1- THE CHEMISTRY AND ANTIOXIDATIVE EFFECTS OF TWO NEW HYDROLYSABLE TANNINS, EMBLICANIN A AND B

Abstract no :  1-2-DG-056
Author(s) :  Ghosal, S.; Tripathi, V.K.; Chauhan, S.
Address :  Pharmaceutical Chemistry Research Laboratory, Department of Pharmaceutics, Banaras Hindu University, Varanasi, 221 005, UP, India
Source :  Indian journal of Chemistry, v.35B(9); p.941-948,1996 22
Title :  ACTIVE CONSTITUENTS OF EMBLCA OFFICINALS: PART 1- THE CHEMISTRY AND ANTIOXIDATIVE EFFECTS OF TWO NEW HYDROLYSABLE TANNINS, EMBLICANIN A AND B
Abstract :      The absence of L-ascorbic acid, in free or conjugated form, in the fruits of Emblica officinails (AMAlaki) has been established by comprehensive chromatographic (column, TLC, HPLC, HPTLC), spectroscopic (1 H and 13C NMR, MS) and crucial chemical analyses of its fresh juice and solvent extractives. The long-lived belief that the therapeutic effects of Amla is due to its rich vitamin C (L-ascorbic acid) content has thus been dispelled. The potent vitamin C-like activity (antioxidative effect against reactive oxygen species, ROS) of Amla fruits has now been located in the low Mr. (Mol.wt less than 1000) hydrolysable tannins. Four such compounds, emblicanin-A(l), emblicanin-B(2), punigluconin and pedunculagin, have been isolated from the fresh pericarp and their structures established by spectroscopic analyses and chemical transformation.

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