English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Background  Kansui Radix ( Gansui  in Chinese), the dried tuber of  Euphorbia kansui , is a Chinese medicinal herb commonly used for the treatment of oedema and ascites with dyspnea. Because of its toxic nature, the herb is usually processed with vinegar to reduce the toxicity. A report has shown that the contents of toxic terpenoids in  Gansui  decreased after processing with vinegar. However, comprehensive comparison of the chemical profiles between vinegar-processed and raw  Gansui  has not yet been conducted.    Methods  An ultra-high-performance liquid chromatography in conjunction with ultra-high resolution quadrupole time-of-flight mass spectrometry (UHPLC UHD Q-TOF MS/MS) method was developed for the analysis of chemical profiles of vinegar-processed and raw  Gansui  in this study.    Results  Results showed that processing with vinegar caused conspicuous chemical changes. Among the altered components, 11 toxic terpenoids, 3- O -benzoyl-13- O - dodecanoylingenol/20- O -benzoyl-13- O -dodecanoylingenol, kansuinine D, kansuinine A, 3- O -benzoyl-13- O -dodecanoylingenol/20- O -benzoyl-13- O -dodecanoylingenol, 3- O - benzoylingenol/20- O -benzoylingenol, 20- O -( 2 ′ E , 4 ′ Z -decadienoyl)ingenol/20- O -( 2′E , 4′E - decadienoyl)ingenol/3- O -( 2′E , 4′Z -decadienoyl)ingenol/3- O -( 2 ′ E , 4 ′ E -decadienoyl)ingenol, 3- O - (2′E , 4′Z -decadienoyl)-20-deoxyingenol,3- O -( 2 ′ E , 4 ′ Z -,ecadienoyl)-5- O -acetylingenol,3- O -( 2 ′ E , 4 ′ Z -decadienoyl)-20- O -acetylingenol,3- O -(2,3-dimethylbutanoyl)-13- O -dodecanoylingenol, were tentatively identified. The contents of most of these terpenoids were obviously decreased after processing with reductions of 6.66–95.25 %.    Conclusion  Our findings could help us understand the chemical basis for the toxicity reduction of  Gansui  afforded by processing with vinegar. Further investigations are warranted to establish the relationship between processing-induced chemical changes and the reduction of toxicity of  Gansui .

bmc complementary and alternative medicine

Ultra-performance liquid chromatography-quadrupole/time-of-flight mass spectrometry analysis of the impact of processing on toxic components of Kansui Radix