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Gemüse, eine Quelle von Spurenbestandteilen für biologische Flüssigkeiten

Vegetables, a source of trace components in biological fluids

  • Organische Chemie Und Biochemie
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Summary

Most vegetables contain different amounts of iso- and anteiso-fatty acids, α-methylated acids were detected too, but so far only in tomatoes. Vegetables contain a great variaty of hydroxylated acids, especially α-hydroxy acids. The detected iso- and anteiso-fatty acids and alcohols may be the source of similar branched chain acids identified earlier in rather high amounts in skin and hairs of man and animals. They might also be the source of branched aldehyde components in plasmologens.

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Authors and Affiliations

  1. Institut für Pharmazeutische Chemie, Universität Wien, A-1090, Wien, Österreich

    Helmut Spreitzer

  2. Lehrstuhl für Organische Chemie I, Universität Bayreuth, Postfach 10 12 51, D-8580, Bayreuth, Bundesrepublik Deutschland

    Gerhard Spiteller

Authors
  1. Helmut Spreitzer
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  2. Gerhard Spiteller
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Spreitzer, H., Spiteller, G. Gemüse, eine Quelle von Spurenbestandteilen für biologische Flüssigkeiten. Monatsh Chem 120, 1139–1146 (1989). https://doi.org/10.1007/BF00809297

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  • DOI: https://doi.org/10.1007/BF00809297

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