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Sphingolipid and other constituents from almond nuts (Prunus Amygdalus Batsch).

Sang, S., H. Kikuzaki, K. Lapsley, R.T. Rosen, N. Nakatani, C.-T. Ho, 2002. Sphingolipid and other constituents from almond nuts (Prunus Amygdalus Batsch). J Agric Food Chem. 50:4709-12.

One sphingolipid, 1-O-beta-D-glucopyranosyl-(2S,3R,4E,8Z)-2-[(2R)-2-hydroxyhexadecanoylamino]-4,8-octadecadiene-1,3-diol, and four other constituents, beta-sitosterol, daucosterol, uridine, and adenosine, have been isolated from the nuts of almond (Prunus amygdalus). Complete assignments of the proton and carbon chemical shifts for the sphingolipid were accomplished on the basis of high-resolution 1D and 2D NMR data. All of these compounds are being reported from almond nuts (P. amygdalus) for the first time.