Lactucopicrin

Lactucopicrin

Lactucopicrin, whose term in the official IUPAC nomenclature is: [(3aR,4S,9aS,9bR)-4-Hydroxy-6-methyl-3-methylidene-2,7-dioxo-2,3,3a,4,5,7,9a,9b-octahydroazuleno[4,5-b]furan-9-yl]methyl (4-hydroxyphenyl)acetate, is a substance of natural origin with brute or molecular formula: C23H22O7.
Lactucopicrin, also known as intybine, is a sesquiterpene lactone present in plants of the Lactuca genus, in particular in lettuce (Lactuca sativa L., 1753) and in some other plants of the Asteraceae family, such as chicory. Lactucopicrin is responsible for the bitter taste of the leaves of these plants.
Furthermore, lactucopicrin has been the subject of scientific studies for its possible beneficial effects on health. It is believed to have antioxidant and anti-inflammatory properties. However, research in this field is ongoing and no definitive conclusions have been established regarding its effects on human health.
It should be noted that, in large quantities, lactucopicrin can impart a very bitter taste to foods, which may not be palatable to everyone. Therefore, some lettuce varieties have been developed to contain less lactucopicrin in order to make their flavor less bitter.
Lactucicopicrin is, therefore, a bitter substance that has a sedative and analgesic effect, acting on the central nervous system. It is a sesquiterpene lactone and is a component of lactucarium, derived from the plant Lactuca virosa, as well as being found in some related plants such as Cichorium intybus. It is also found in dandelion coffee.
In addition to their traditional use as sedatives and analgesics, these plants have also been used as antimalarials, and both lactucin and lactucicopicrin have demonstrated antimalarial effects in vitro. Lactocopicrin has also been shown to act as an acetylcholinesterase inhibitor.

Warning: The information provided is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.