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farnesylacetone

Known as: 6,10,14-trimethyl-5,9,13-pentadecatrien-2-one 
National Institutes of Health

Related topics

Related topics

2 relations

Broader (1)

Terpenes

Narrower (1)

farnesylacetone, (E,E)-isomer

Papers overview

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2015
2015
New Metabolites from the South China Sea Sponge Diacarnus megaspinorhabdosa.
Chemical investigation on CH2Cl2 extract of the marine sponge Diacarnus megaspinorhabdosa resulted in the isolation of two new… 
2013
2013
5E- and 5Z-farnesylacetones from Sargassum siliquastrum as novel selective L-type calcium channel blockers.
2009
2009
Studies on the interactions of tobacco leaf and tobacco smoke constituents and monoamine oxidase
Studies have demonstrated that smokers have lower levels of brain monoamine oxidase (MAO) A and B activity and lower MAO-B… 
2008
2008
Linear and cyclic C18 terpenoids from the southern Australian marine brown alga Cystophora moniliformis.
Chemical investigation of the Southern Australian marine brown alga Cystophora moniliformis resulted in the isolation of two new… 
2004
2004
Sugar transport by an enzyme complex at the tonoplast of grape pericarp cells?
1995
1995
Modulation of membrane fluidity and lipidic metabolism in transformed rat fibroblasts induced by the sesquiterpenic hormone farnesylacetone.
Farnesylacetone is a natural terpene extracted from androgenic glands of the crustacean Carcinus maenas and is capable of… 
1992
1992
Etude des activites, biologiques de la farnesylacetone, hormone sesquiterpenique de crustace
Ces recherches concernent les effets biologiques de la farnesylacetone (fa), terpene a activite hormonale extrait de crustaces… 
1984
1984
Comparative effect of farnesylacetone on macromolecular synthesis in gonads of crustaceans.
1978
1978
Two derivatives of farnesylacetone from the brown algaCystophora moniliformis
Farnesylacetone epoxide (3) and the isomeric diketone (4) have been isolated from the brown algaCystophora moniliformis. 
1977
1977
[The quantitative composition of natural and technologically changed aromas of plants. IV. Enzymic and thermal reaction products formed during the processing of tomatoes (author's transl)].
After the qualitative and quantitative investigation of the flavor compounds of tomatoes, the flavor compositions of tomato… 
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