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![]() Salvianolic acids A-D | |
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3D model (JSmol) | |
ChEBI |
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ChEMBL |
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ChemSpider |
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DrugBank |
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KEGG |
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PubChem CID | |
UNII |
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CompTox Dashboard (EPA) |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). |
Salvianolic acids are a group of polyphenolic acids consisting on several combinations of caffeic acid and danshensu (salvianic acid) through ester and enol bonds. Salvianolic acids are water-soluble components produced by many species of the genus Salvia , mainly extracted from Salvia miltiorrhiza . [1]
More than 10 distinct salvianolic acids (Sal), identified by letters from A to J, have been recognized. Notably, Sal-A and Sal-B are the most abundant forms. The combination of danshensu and a caffeic acid derivative or caffeic acid dimer produces several kinds of skeletons. Sal-A is formed by a molecule of danshensu and a dimer of caffeic acid. Sal-B, on the other hand, is constituted by three molecules of danshensu and one molecule of caffeic acid. Sal-C results from the combination of two molecules of danshensu, while Sal-D is characterized as a dimer of caffeic acid. [2]
The formation of salvianolic acids is closely linked to that of rosmarinic acid. They are primarily synthesized through the phenylpropanoid and tyrosine-derived branches of the phenolic acid biosynthetic pathway. Rosmarinic acid undergoes a not well-understood oxidative reaction to convert into Salvianolic acid B. [3] This reaction involves laccases, which are widely spread in many genera such as Arabidopsis , poplars, sorghum, etc., but appears to be highly expressed in Salvia miltiorrhiza and Salvia bowleyana . [4]