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Ethnopharmacology and Therapeutic Potential of Carica papaya
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
Gurpreet Singh, Pooja Chawla, Abdul Faruk, Viney Chawla
Primary phytoconstituents reported from various parts of the C. papaya plant include papain (proteolytic enzyme), lycopene (tetraterpene), carotenoids, alkaloids, monoterpenoids, flavonoids, mineral (potassium, etc.), vitamins (A, C, and E; thiamine, niacin, and riboflavin), malic acid, and glycosides.1,34,69,74,81,96 Fresh fruit juice contains flavonoids, tannins, and anthocyanins with antioxidant ability as free radical scavengers.68 Young leaves of papaya include carpaine, pseudocarpaine, dehydrocarpaine, choline, carposide, and vitamins (C and E). Phytochemical analysis of the different parts of the plant revealed the presence of various bioactive phytochemicals, which have pharmacological importance (Fig. 1.4).
Terpenes: A Source of Novel Antimicrobials, Applications and Recent Advances
Published in Mahendra Rai, Chistiane M. Feitosa, Eco-Friendly Biobased Products Used in Microbial Diseases, 2022
Nawal M. Al Musayeib, Amina Musarat, Farah Maqsood
Tetraterpenes commonly known as carotenoids with C40H56 molecular formula and can be in the category of terpenes as they are made up of isoprene units. They are highly unsaturated carotenoids and thus are very difficult to isolate and purify. They are found in plants, bacteria and fungi and are the responsible for red, orange or yellow, fat soluble pigments of a plant and animal. One of the most common and crucial tetraterpene is β-carotene, which is responsible for the yellow color in carrots. It is an important component for mammals as it is a precursor for the production of vitamin A and other important terpenoids.
Chemopreventive Agents
Published in David E. Thurston, Ilona Pysz, Chemistry and Pharmacology of Anticancer Drugs, 2021
The tetraterpenoid lycopene (Figure 12.40) is a bright red unsaturated open-chain carotene (or carotenoid pigment) also known as “all-trans lycopene”. Its name derives from the Latin name for the tomato species, Solanum lycopersicum. As with all carotenoids, lycopene is a polyunsaturated hydrocarbon containing only carbon and hydrogen and is a symmetrical tetraterpene assembled from eight isoprene units. It is found in fruits ranging in color from red to yellow (e.g., watermelons, papayas, and grapefruits) and vegetables (e.g., red bell peppers, asparagus, and red cabbage) but not in cherries or strawberries.
Factors determining the oral absorption and systemic disposition of zeaxanthin in rats: in vitro, in situ, and in vivo evaluations
Published in Pharmaceutical Biology, 2022
Seong‑Wook Seo, Dong‑Gyun Han, Eugene Choi, Min‑Jeong Seo, Im‑Sook Song, In‑Soo Yoon
Zeaxanthin (β,β‑carotene‑3,3′‑diol) is a yellow‑coloured tetraterpene pigment with a molecular weight of 568.8 Da (Murillo et al. 2019). Zeaxanthin, along with lutein and meso‑zeaxanthin, is highly concentrated in the macula of the retina that is mainly responsible for central and fine‑feature vision (Billsten et al. 2003; Eisenhauer et al. 2017). These three carotenoids (called macular pigments) are efficient absorbers of blue light, protecting against age‑related macular degeneration (AMD), a degenerative disease that may lead to blurred or no vision in the centre of the visual field, owing to their blue light‑filtering and antioxidant activities (Kijlstra et al. 2012; Mares 2016). Dietary intake and plasma levels of these carotenoids have been associated with a lower risk of AMD (Hartmann et al. 2004). Additionally, zeaxanthin acts as a more potent antioxidant than lutein, protecting against oxidative stress in other tissues as well as the eyes (Murillo et al. 2019). Mammals are not able to synthesize zeaxanthin; thus, it must be obtained from dietary sources (Delgado‑Pelayo and Hornero‑Mendez 2012). Zeaxanthin is found in many plants, including green leafy and yellow‑orange vegetables and fruits, such as carrots, corn, orange, paprika, saffron, and wolfberries (goji) (Murillo et al. 2019). It can also be found in animal products, such as egg yolks and cheese (Murillo et al. 2019).