TERPENOIDS: XII. THE STRUCTURE OF CHAPARRIN

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<jats:p> Chaparrin, the bitter principle from Castela nicholsonii may be dehydrated in two stages to give the partially aromatized substance chaparrol. By further stepwise degradation the latter has been converted to the dihydrophenanthrene (XIII) which allows the assignment of structures XVII and I to chaparrol and chaparrin respectively. </jats:p>

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