Falcarindiol is a polyyne found in carrot roots which has antifungal activity.[1][2] Falcarindiol is the main compound responsible for bitterness in carrots.[3] Falcarindiol and other falcarindiol-type polyacetylenes are also found in many other plants of the family Apiaceae, including some commonly used seasonings such as dill and parsley.[4]
A variety of bioactivities have been reported for falcaridiol and the falcarindiol-type polyacetylenes,[5][6][7] and because of potential health-promoting metabolic effects these compounds are studied as potential nutraceuticals.[8] Falcarindiol is the most-active among several polyynes found in Devil's club (Oplopanax horridus) that inhibit cell proliferation.[9]
^Czepa, A.; Hofmann, T. (2003). "Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree". Journal of Agricultural and Food Chemistry. 51 (13): 3865–3873. doi:10.1021/jf034085+. PMID12797757.
^Christensen, L. P.; Brandt, K. (2006). "Bioactive polyacetylenes in food plants of the Apiaceae family: Occurrence, bioactivity and analysis". Journal of Pharmaceutical and Biomedical Analysis. 41 (3): 683–693. doi:10.1016/j.jpba.2006.01.057. PMID16520011.
^Christensen, L. P. (2011). "Aliphatic C17-Polyacetylenes of the Falcarinol Type as Potential Health Promoting Compounds in Food Plants of the Apiaceae Family". Recent Patents on Food, Nutrition & Agriculture. 3 (1): 64–77. doi:10.2174/2212798411103010064. PMID21114468.
