from The Century Dictionary and Cyclopedia
- n. Same as esculin.
Sorry, no etymologies found.
In 1870, according to Dymock, Broughton analyzed the fresh bark and reported that the bitter taste was due to _esculin_, which after drying and coming in contact with decomposing organic matter is transformed into the almost tasteless _esculetin_.
Kato and co-workers report that the full hot water extract, as well as esculetin and quercetin possessed moderate inhibitory activity of sucrase enzymes, which are responsible for the conversion of sucrose to fructose and glucose.
The researchers reported a 75, 79, 74, and 68 per cent inhibition of ALR2 for umbelliferone, esculetin, luteolin, and quercetin when the compounds were used at a concentration of 200 micromoles.