Sphingolipid and other constituents from almond nuts (Prunus amygdalus Batsch).
One sphingolipid, 1-O-beta-D-glucopyranosyl-(2S,3R,4E,8Z)-2-[(2R)-2-hydroxyhexadecanoylamino]-4,8-octadecadiene-1,3-diol, and four other constituents, beta-sitosterol, daucosterol, uridine, and adenosine, have been isolated from the nuts of almond (Prunus amygdalus). Complete assignments of the proton and carbon chemical shifts for the sphingolipid were accomplished on the basis of high-resolution 1D and 2D NMR data. All of these compounds are being reported from almond nuts (P. amygdalus)for the first time.
Department of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA.
Shengmin
S
Sang
Hiroe
H
Kikuzaki
Karen
K
Lapsley
Robert T
RT
Rosen
Nobuji
N
Nakatani
Chi-Tang
CT
Ho
D000241:Adenosine / Q000032:analysis; D002845:Chromatography; D009682:Magnetic Resonance Spectroscopy; D009754:Nuts / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry*; D012855:Sitosterols / Q000032:analysis; D013107:Sphingolipids / Q000032:analysis* / Q000737:chemistry; D014529:Uridine / Q000032:analysis
D012855:Sitosterols; D013107:Sphingolipids; C025473:gamma-sitosterol; D000241:Adenosine; C011015:lyoniside; D014529:Uridine