论文信息 - Formation of long-chain N-vanillyl-acylamides from plant oils

Formation of long-chain N-vanillyl-acylamides from plant oils

Long-chain N-vanillyl-acylamides (LCNVAs) were generated from plant oils and vanillylamine (VA) by nucleophilic amidation without any catalytic reagents. The resulting LCNVAs varied according to the fatty acid composition of the plant oil used. Therefore, the LCNVAs contained in Capsicum oleoresins were products that were spontaneously generated from the oleoresin during storage.

[1] K. Kobata,et al. Potent production of capsaicinoids and capsinoids by Capsicum peppers. , 2013, Journal of agricultural and food chemistry.

[2] K. Kobata,et al. Long-chain N-vanillyl-acylamides from Capsicum oleoresin. , 2010, Journal of agricultural and food chemistry.

[3] V. Marzo,et al. New perspectives on enigmatic vanilloid receptors , 2000, Trends in Neurosciences.

[4] F. Ayorinde,et al. Determination of the fatty acid composition of saponified vegetable oils using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. , 2000, Rapid communications in mass spectrometry : RCM.

[5] T. Bisogno,et al. Unsaturated long-chain N-acyl-vanillyl-amides (N-AVAMs): vanilloid receptor ligands that inhibit anandamide-facilitated transport and bind to CB1 cannabinoid receptors. , 1999, Biochemical and biophysical research communications.

[6] T. Kawada,et al. Effects of capsaicin analogs on adrenal catecholamine secretion in rats. , 1994, Life sciences.

[7] V S Govindarajan,et al. Capsicum--production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences. , 1991, Critical reviews in food science and nutrition.