C. The rest of glycosides

b. Saponin glycosides

Characterized by a bitter taste and sternutatory action.

a. Cardiac glycosides

b. Saponin glycosides

c. Anthraquinone glycosides

d. Cyanogenic glycosides

c. Saponin glycosides

Produce excessive sneezing when inhaled.

a. Anthraquinone glycosides

b. Cardiac glycosides

c. Saponin glycosides

d. Flavonoids

a. Saponin glycosides

Can hemolyze red blood cells.

a. Saponin glycosides

b. Cardiac glycosides

c. Tannins

d. Resins

b. Saponin glycosides

Toxic to cold-blooded animals.

a. Anthraquinone glycosides

b. Saponin glycosides

c. Flavonoids

d. Alkaloids

c. Saponin glycosides

Traditionally used as fish poison.

a. Cardiac glycosides

b. Anthraquinone glycosides

c. Saponin glycosides

d. Coumarins

b. Steroidal saponins

Saponins with neutral pH.

a. Triterpenoidal saponins

b. Steroidal saponins

c. Cardiac glycosides

d. Anthraquinone glycosides

c. Triterpenoidal saponins

Saponins with acidic pH.

a. Steroidal saponins

b. Cardiac glycosides

c. Triterpenoidal saponins

d. Cyanogenic glycosides

b. Dioscorea spiculiflora

Scientific name of yam.

a. Smilax spp.

b. Dioscorea spiculiflora

c. Panax ginseng

d. Glycyrrhiza glabra

b. Diosgenin

Steroidal sapogenin used as a precursor for steroid hormones.

a. Smilagenin

b. Diosgenin

c. Glycyrrhizin

d. Ginsenosides

b. Smilax spp.

Scientific name of sarsaparilla.

a. Panax ginseng

b. Smilax spp.

c. Dioscorea spiculiflora

d. Glycyrrhiza glabra

c. Smilagenin

Principal sapogenin of sarsaparilla.

a. Diosgenin

b. Glycyrrhizin

c. Smilagenin

d. Panaxosides

c. Sarsaparilla

Traditionally used in the manufacture of root beer.

a. Licorice

b. Ginseng

c. Sarsaparilla

d. Yam

c. Glycyrrhiza glabra

Scientific name of licorice.

a. Panax ginseng

b. Smilax spp.

c. Glycyrrhiza glabra

d. Dioscorea spiculiflora

c. Glycyrrhizin

Principal sweet-tasting constituent of licorice.

a. Smilagenin

b. Diosgenin

c. Glycyrrhizin

d. Hypericin

a. Glycyrrhetinic acid

Aglycone of glycyrrhizin.

a. Glycyrrhetinic acid

b. Diosgenin

c. Smilagenin

d. Emodin

d. Glycyrrhizin

Approximately 50 times sweeter than sucrose.

a. Diosgenin

b. Ginsenoside

c. Smilagenin

d. Glycyrrhizin

a. Licorice

Used to mask the bitter taste of quinine.

a. Licorice

b. Ginseng

c. Sarsaparilla

d. Yam

b. Licorice

Traditionally used in the treatment of Addison disease.

a. Yam

b. Licorice

c. Sarsaparilla

d. Ginseng

d. Licorice

Used to increase the foaminess of beer.

a. Yam

b. Sarsaparilla

c. Ginseng

d. Licorice

a. Panax ginseng

Scientific name of ginseng.

a. Panax ginseng

b. Smilax spp.

c. Glycyrrhiza glabra

d. Dioscorea spiculiflora

c. Panaxosides (Ginsenosides)

Principal saponin glycosides present in ginseng.

a. Glycyrrhizin

b. Diosgenin

c. Panaxosides

d. Smilagenin

d. Ginsenosides

Principal saponin glycosides present in ginseng.

a. Glycyrrhizin

b. Diosgenin

c. Smilagenin

d. Ginsenosides

b. Ginseng

• aphrodisiac to increase libido

• adaptogen that relieves stress

Classified as an adaptogen that relieves stress.

a. Licorice

b. Ginseng

c. Yam

d. Sarsaparilla

c. Ginseng

• aphrodisiac to increase libido

• adaptogen that relieves stress

Traditionally used as an aphrodisiac to increase libido.

a. Yam

b. Sarsaparilla

c. Ginseng

d. Licorice

b. Coumarins

Principal lactone present in tonka beans.

a. Cantharidin

b. Coumarins

c. Psoralens

d. Bergamottin

c. Dipteryx odorata

Scientific name of tonka beans.

a. Cantharis vesicatoria

b. Anmi majus

c. Dipteryx odorata

d. Citrus paradisi

b. Dicumarol and Warfarin

Anticoagulants derived from coumarins.

a. Methoxsalen and Trioxsalen

b. Dicumarol and Warfarin

c. Bergamottin and Bergapten

d. Cantharidin and Coumatetralyl

c. Coumatetralyl (Racumin)

Rodenticide derived from coumarins.

a. Warfarin

b. Dicumarol

c. Coumatetralyl

d. Cantharidin

c. Cantharis vesicatoria

Scientific name of Spanish fly.

a. Dipteryx odorata

b. Anmi majus

c. Cantharis vesicatoria

d. Citrus paradisi

a. Spanish fly

aka Russian fly

a. Spanish fly

b. Bishop's flower

c. Tonka beans

d. Grapefruit

a. Spanish fly

aka Blistering fly

a. Spanish fly

b. Bishop's flower

c. Tonka beans

d. Grapefruit

d. Cantharidin

Principal active constituent of Spanish fly.

a. Coumarin

b. Psoralen

c. Bergapten

d. Cantharidin

b. Rubefacient

Pharmacologic effect of cantharidin at low concentrations.

a. Vesicant

b. Rubefacient

c. Anticoagulant

d. Hepatoprotective

a. aphrodisiac

Pharmacologic effect of cantharidin at low concentrations.

a. Aphrodisiac

b. Vesicant

c. Anticoagulant

d. Hepatoprotective

c. Vesicant

• causes blisters

Pharmacologic effect of cantharidin at high concentrations.

a. Antidepressant

b. Memory enhancer

c. Vesicant

d. Expectorant

b. Priapism

Painful prolonged erection associated with excessive cantharidin exposure.

a. Hematuria

b. Priapism

c. Dysuria

d. Anuria

a. Priapism

Pharmacologic effect of cantharidin at high concentrations.

a. Priapism

b. Memory enhancer

c. Aphrodisiac

d. Expectorant

b. Anmi majus

Scientific name of Bishop's flower.

a. Dipteryx odorata

b. Anmi majus

c. Citrus paradisi

d. Vaccinium macrocarpon

d. Psoralens

Principal constituents of Bishop's flower.

a. Bergamottin and Bergapten

b. Coumarins

c. Cantharidin

d. Psoralens

b. Methoxsalen

Psoralen derivative used in the treatment of vitiligo.

a. Dicumarol

b. Methoxsalen

c. Coumatetralyl

d. Cantharidin

a. Trioxsalen

Psoralen derivative used in the treatment of vitiligo.

a. Trioxsalen

b. Warfarin

c. Bergapten

d. Hesperidin

b. Citrus paradisi

Scientific name of grapefruit.

a. Vaccinium macrocarpon

b. Citrus paradisi

c. Panax ginseng

d. Ginkgo biloba

d. Bergamottin and Bergapten

Furanocoumarins present in grapefruit juice.

a. Cantharidin and Coumarin

b. Diosgenin and Smilagenin

c. Hypericin and Hyperforin

d. Bergamottin and Bergapten

b. CYP inhibitor

Effect of grapefruit juice on cytochrome P450 enzymes.

a. CYP inducer

b. CYP inhibitor

c. CYP substrate

d. CYP activator

d. Vitamin P

Another name for flavonoids involved in reducing capillary permeability.

a. Vitamin A

b. Vitamin K

c. Vitamin E

d. Vitamin P

b. Rutin and Hesperidin

Principal flavonoids classified as Vitamin P.

a. Hypericin and Hyperforin

b. Rutin and Hesperidin

c. Ginkgolides and Bilobalides

d. Procyanidins and Diosmin

a. Treatment of capillary fragility

• ex: hemorrhoids

Therapeutic use of Vitamin P.

a. Treatment of capillary fragility

b. Treatment of depression

c. Treatment of asthma

d. Treatment of diabetes

c. Silybum marianum

Scientific name of milk thistle.

a. Panax ginseng

b. Vaccinium macrocarpon

c. Silybum marianum

d. Ginkgo biloba

a. Silybinin (Silymarin)

Principal hepatoprotective constituent of milk thistle.

a. Silybinin (Silymarin)

b. Diosmin

c. Hesperidin

d. Naringin

c. Ginkgo biloba

Scientific name of ginkgo.

a. Panax ginseng

b. Vaccinium macrocarpon

c. Ginkgo biloba

d. Silybum marianum

b. Ginkgolides and Bilobalides

Principal constituents of ginkgo.

a. Rutin and Hesperidin

b. Ginkgolides and Bilobalides

c. Procyanidins and Naringin

d. Coumarins and Psoralens

c. Memory enhancer

Primary therapeutic use of ginkgo.

a. Hepatoprotective

b. Laxative

c. Memory enhancer

d. Expectorant

b. Bleeding

Important adverse effect associated with ginkgo.

a. Hypertension

b. Bleeding

c. Hepatotoxicity

d. Constipation

a. Vaccinium macrocarpon

Scientific name of cranberry.

a. Vaccinium macrocarpon

b. Citrus paradisi

c. Panax ginseng

d. Ginkgo biloba

b. Procyanidins

Principal flavonoids present in cranberry.

a. Ginkgolides

b. Procyanidins

c. Hesperidin

d. Silybinin

a. Prevention of urinary tract infections

Common therapeutic use of cranberry.

a. Prevention of urinary tract infections

b. Treatment of vitiligo

c. Treatment of hemorrhoids

d. Treatment of depression

a. Hesperidin

Flavonoid commonly used for colds and hemorrhoids.

a. Hesperidin

b. Cantharidin

c. Ginkgolide

d. Bergapten

d. Diosmin

Flavonoid commonly used for colds and hemorrhoids.

a. Bergapten

b. Cantharidin

c. Ginkgolide

d. Diosmin

c. Narigin

Flavonoid commonly used for colds and hemorrhoids.

a. Bilobalide

b. Rutin

c. Narigin

d. Psoralen

d. Isothiocyanate glycosides

Characterized by the functional group –SCN, which produces the characteristic mustard odor.

a. Cyanogenic glycosides

b. Alcohol glycosides

c. Phenolic glycosides

d. Isothiocyanate glycosides

b. Myrosin

Enzyme responsible for the hydrolysis of isothiocyanate glycosides.

a. Emulsin

b. Myrosin

c. Tyrosinase

d. Amylase

c. Brassica nigra

Scientific name of black mustard.

a. Brassica alba

b. Prunus amygdalus

c. Brassica nigra

d. Salix purpurea

b. Sinigrin

Principal glycoside of black mustard.

a. Sinalbin

b. Sinigrin

c. Arbutin

d. Salicin

b. Allyl isothiocyanate

Volatile product formed after hydrolysis of sinigrin.

a. Acrinyl isothiocyanate

b. Allyl isothiocyanate

c. Benzaldehyde

d. Hydroquinone

a. Brassica alba

Scientific name of white mustard.

a. Brassica alba

b. Brassica nigra

c. Prunus persica

d. Vaccinium macrocarpon

a. Sinalbin

Principal glycoside of white mustard.

a. Sinalbin

b. Sinigrin

c. Amygdalin

d. Arbutin

b. Acrinyl isothiocyanate

Product formed after hydrolysis of sinalbin.

a. Allyl isothiocyanate

b. Acrinyl isothiocyanate

c. Benzaldehyde

d. Hydroquinone

False

• allyl isothiocyanate is more volatile

[T/F]

Acrinyl isothiocyanate is more volatile than allyl isothiocyanate

a.Cyanogenic glycosides

Characterized by the presence of the cyanide group.

a. Cyanogenic glycosides

b. Isothiocyanate glycosides

c. Phenolic glycosides

d. Alcohol glycosides

c. Grignard test

Chemical test used to identify cyanogenic glycosides.

a. Keller-Killiani test

b. Borntrager's test

c. Grignard test

d. Liebermann-Burchard test

c. Peach kernel (bitter almond)

Characteristic odor associated with cyanogenic glycosides.

a. Garlic

b. Mustard

c. Peach kernel

d. Vinegar

d. Peach kernel

Bitter almond aka

a. Garlic

b. Mustard

c. Vinegar

d. Peach kernel

b. Rosaceae

Plant family commonly containing cyanogenic glycosides.

a. Solanaceae

b. Rosaceae

c. Lamiaceae

d. Apiaceae

a. Emulsin

Enzyme responsible for hydrolyzing cyanogenic glycosides.

a. Emulsin

b. Myrosin

c. Pepsin

d. Papain

b. Amygdalase and Prunase

Enzymes collectively present in emulsin.

a. Myrosin and cellulase

b. Amygdalase and Prunase

c. Tyrosinase and oxidase

d. Catalase and peroxidase

c. Prunus amygdalus

Scientific name of bitter almond.

a. Prunus persica

b. Prunus armeniaca

c. Prunus amygdalus

d. Prunus serotina

a. Prunus persica

Scientific name of peach kernel.

a. Prunus persica

b. Prunus armeniaca

c. Prunus serotina

d. Prunus amygdalus

b. Prunus armeniaca

Scientific name of apricot.

a. Prunus serotina

b. Prunus armeniaca

c. Prunus persica

d. Prunus amygdalus

c. Prunus serotina

Scientific name of wild cherry.

a. Prunus armeniaca

b. Prunus persica

c. Prunus serotina

d. Prunus amygdalus

c. Laetrile

Also known as Vitamin B17.

a. Arbutin

b. Salicin

c. Laetrile

d. Sinigrin

c. Laetrile

aka Amygdalin

a. Arbutin

b. Salicin

c. Laetrile

d. Sinigrin

a. Vit B17

Possible treatment for sickle cell anemia

a. Vit B17

b. Salicin

c. Arbutin

d. Sinigrin

b. Amygdalin

Cyanogenic glycoside that yields two glucose molecules and mandelonitrile during the first step of hydrolysis.

a. Prunasin

b. Amygdalin

c. Arbutin

d. Salicin

c. Amygdalase

Enzyme that hydrolyzes amygdalin to mandelonitrile and glucose.

a. Myrosin

b. Prunase

c. Amygdalase

d. Tyrosinase

c. Prunasin

Intermediate cyanogenic glycoside formed after removal of one glucose molecule from amygdalin.

a. Arbutin

b. Salicin

c. Prunasin

d. Sinigrin

b. Prunase

Enzyme that hydrolyzes prunasin to mandelonitrile and glucose.

a. Amygdalase

b. Prunase

c. Emulsin

d. Myrosin

c. Mandelonitrile

Cyanohydrin intermediate that undergoes spontaneous dissociation.

a. Benzaldehyde

b. Mandelic acid

c. Mandelonitrile

d. Saligenin

c. Benzaldehyde

Aromatic aldehyde responsible for the characteristic peach kernel odor.

a. Vanillin

b. Hydroquinone

c. Benzaldehyde

d. Salicylic acid

c. Hydrocyanic acid (HCN)

Toxic gas released during the spontaneous dissociation of mandelonitrile.

a. Carbon monoxide

b. Hydrogen sulfide

c. Hydrocyanic acid (HCN)

d. Nitric oxide

b. Amygdalin or Prunasin → Mandelonitrile → Benzaldehyde + HCN

Correct sequence of cyanogenic glycoside degradation.

a. Amygdalin → Mandelonitrile → Prunasin → Benzaldehyde + HCN

b. Amygdalin or Prunasin → Mandelonitrile → Benzaldehyde + HCN

c. Prunasin → Amygdalin → Mandelonitrile → Benzaldehyde + HCN

d. Amygdalin → Prunasin → Benzaldehyde → Mandelonitrile + HCN

c. Benzaldehyde and hydrocyanic acid

Final products formed after complete hydrolysis and spontaneous dissociation of amygdalin.

a. Salicylic acid and glucose

b. Hydroquinone and glucose

c. Benzaldehyde and hydrocyanic acid

d. Mandelic acid and ammonia

a. Salix purpurea

Scientific name of willow.

a. Salix purpurea

b. Arctostaphylos uva-ursi

c. Vanilla planifolia

d. Rhus radicans

c. Salicin

Principal glycoside present in willow.

a. Amygdalin

b. Arbutin

c. Salicin

d. Sinigrin

b. Saligenin

Aglycone produced after hydrolysis of salicin.

a. Hydroquinone

b. Saligenin

c. Vanillin

d. Benzaldehyde

c. Salicylic acid

Oxidation product of salicyl alcohol.

a. Acetylsalicylic acid

b. Mandelonitrile

c. Salicylic acid

d. Hydroquinone

a. Aspirin (Acetylsalicylic acid)

Acetylated derivative of salicylic acid.

a. Aspirin

b. Saligenin

c. Arbutin

d. Coumarin

b. Arctostaphylos uva-ursi

Scientific name of uva-ursi.

a. Vanilla planifolia

b. Arctostaphylos uva-ursi

c. Rhus radicans

d. Salix purpurea

b. Arbutin

Principal phenolic glycoside of uva-ursi.

a. Salicin

b. Arbutin

c. Amygdalin

d. Sinigrin

d. Hydroquinone

Active aglycone released from arbutin.

a. Saligenin

b. Vanillin

c. Benzaldehyde

d. Hydroquinone

b. Tyrosinase

Enzyme inhibited by hydroquinone to reduce melanin formation.

a. Myrosin

b. Tyrosinase

c. Emulsin

d. Catalase