{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282681163257600.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1248/yakushi1947.88.11_1467"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"8462512"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/8462512"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I8462512"}},{"identifier":{"@type":"URI","@value":"https://www.jstage.jst.go.jp/article/yakushi1947/88/11/88_11_1467/_pdf"}},{"identifier":{"@type":"NAID","@value":"110003653703"}},{"identifier":{"@type":"NAID","@value":"130007283086"}},{"identifier":{"@type":"URI","@value":"https://search.jamas.or.jp/link/ui/1970107610"}}],"dc:title":[{"@language":"ja","@value":"サクラの葉のクマリン成分の研究"},{"@language":"en","@value":"Studies on the Coumarin Components in the Leaves of Cherry-Tree"},{"@language":"ja-Kana","@value":"サクラ ノ ハ ノ クマリン セイブン ノ ケンキュウ"}],"description":[{"type":"abstract","notation":[{"@language":"en","@value":"Coumarin (1) and coumaric acid glucoside (2) were isolated from the leaves of Prunus yedoensis MATSUM. (cherry tree). The structure of (2) was proved as o-coumaric acid β-D-glucoside which had been isolated from Melilotus altissima TEUIL. and named melilotoside by C. Charaux. Comparative determination of (1) and (2) in the leaves of cherry tree was made, and it was thereby found that red leaves in autumn contained much more o-coumaric acid glucoside than green leaves in spring, with a very small amount of coumarin in free state throughout the year. It is noteworthy that the deeper the red color of the leaves, the higher the content of o-coumaric acid glucoside. It is also interesting from biosynthetic point of view that both coumarin and anthocyan are synthesized through shikimic acid pathway. It was suggested that the leaves of cherry tree contain a fairly high amount of coumarin in the form of o-coumaric acid glucoside with a very small amount of free coumarin, although Kosuge, Brown, and Soine, have reported that o-coumaric acid glucoside in Melilotus spp. is finally converted into free coumarin."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001206073024385","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002595995"},{"@type":"NRID","@value":"9000392660409"},{"@type":"NRID","@value":"9000392666855"},{"@type":"NRID","@value":"9000392665752"}],"foaf:name":[{"@language":"ja","@value":"高石 清和"},{"@language":"en","@value":"TAKAISHI KIYOKAZU"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00316903"},{"@type":"EISSN","@value":"13475231"},{"@type":"CODEN","@value":"YKKZAJ"},{"@type":"NDL_BIB_ID","@value":"000000023278"},{"@type":"ISSN","@value":"00316903"},{"@type":"LISSN","@value":"00316903"},{"@type":"NCID","@value":"AN00284903"}],"prism:publicationName":[{"@language":"en","@value":"YAKUGAKU ZASSHI"},{"@language":"en","@value":"YAKUGAKU ZASSHI"},{"@language":"ja","@value":"薬学雑誌"}],"dc:publisher":[{"@language":"en","@value":"The Pharmaceutical Society of Japan"},{"@language":"ja","@value":"公益社団法人 日本薬学会"}],"prism:publicationDate":"1968","prism:volume":"88","prism:number":"11","prism:startingPage":"1467","prism:endingPage":"1471"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/8462512"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I8462512"},{"@id":"https://www.jstage.jst.go.jp/article/yakushi1947/88/11/88_11_1467/_pdf"},{"@id":"https://search.jamas.or.jp/link/ui/1970107610"}],"availableAt":"1968","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Pharmaceutical%20Science","dc:title":"Pharmaceutical Science"},{"@id":"https://cir.nii.ac.jp/all?q=Pharmacology","dc:title":"Pharmacology"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360588379378991104","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"A Near Complete Genome Assembly of the Oshima Cherry Cerasus speciosa"}]},{"@id":"https://cir.nii.ac.jp/crid/1390302005213526784","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Locomotor-Reducing, Sedative, and Antidepressant-Like Effects of Confectionery Flavours Coumarin and Vanillin"}]},{"@id":"https://cir.nii.ac.jp/crid/1390854717941179008","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Evaluation of DPPH activity, H-ORAC, antioxidant capacity and total polyphenol content in agricultural products of Shizuoka Prefecture"},{"@language":"ja","@value":"静岡県産農産物のDPPH活性, H-ORAC値からみた抗酸化能と総ポリフェノール量の評価"},{"@language":"ja-Kana","@value":"シズオカケンサン ノウサンブツ ノ DPPH カッセイ,H-ORACチ カラ ミタ コウサンカノウ ト ソウ ポリフェノールリョウ ノ ヒョウカ"}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2002296396"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I8462512"},{"@type":"CROSSREF","@value":"10.1248/yakushi1947.88.11_1467"},{"@type":"CIA","@value":"110003653703"},{"@type":"CIA","@value":"130007283086"},{"@type":"CROSSREF","@value":"10.3136/nskkk.69.163_references_DOI_Ih17G69jmpM8uFtgbI0IhjkWZaR"},{"@type":"CROSSREF","@value":"10.1248/bpb.b24-00424_references_DOI_Ih17G69jmpM8uFtgbI0IhjkWZaR"},{"@type":"CROSSREF","@value":"10.1038/s41597-025-04388-z_references_DOI_Ih17G69jmpM8uFtgbI0IhjkWZaR"}]}