First Total Synthesis of<sup>14</sup>C-Labeled Procyanidin B2 - A Milestone Toward Understanding Cocoa Polyphenol Metabolism
作者:Florian Viton、Cyrille Landreau、David Rustidge、Fabien Robert、Gary Williamson、Denis Barron
DOI:10.1002/ejoc.200800886
日期:2008.12
recent years. Among these foods, cocoa and dark chocolate are particularly rich in procyanidins, one of the major dietary families of polyphenols. We developed the first asymmetric total synthesis of procyanidin B2 and applied it to the preparation of a regioselectively radiolabeled 14C-analogue, which will be used to strengthen our knowledge on the metabolism of procyanidins.(© Wiley-VCH Verlag GmbH & Co
近年来,为了纯粹的愉悦而消费的食物可以提供健康益处的想法得到了很多认可。在这些食物中,可可和黑巧克力富含原花青素,这是多酚的主要膳食家族之一。我们开发了第一个原花青素 B2 的不对称全合成,并将其应用于制备区域选择性放射性标记的 14C 类似物,这将用于加强我们对原花青素代谢的了解。(© Wiley-VCH Verlag GmbH & Co. KGaA, 69451 魏因海姆,德国,2008)