A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe

Concerns for human and planetary health have led to a shift towards healthier plant-based diets. Plant-based dairy alternatives (PBDA) have experienced exponential market growth due to their lower environmental impact compared to dairy products. However, questions have arisen regarding their suitability as dairy substitutes and their role in food-based dietary guidelines (FBDG). Our study aimed to analyse the nutritional profiles of leading PBDA across Europe and compare them with their dairy counterparts. We examined the nutritional profiles of 309 unflavoured PBDA representing the European market leaders, including 249 plant-based drinks (PBD) and 52 plant-based alternatives to yogurt (PBAY). PBD and PBAY, excluding coconut varieties, were low in saturated fat (<1 g per serving). Seventy percent of PBDA were unsweetened, and most had sugar levels comparable to dairy. Except for soya varieties, PBDA protein levels were lower than dairy. Organic PBDA lacked micronutrients due to legal restrictions on fortification. Among non-organic PBDA, 76% were fortified with calcium, 66% with vitamin D, and 60% with vitamin B12. Less than half were fortified with vitamin B2, and a few with iodine (11%) and vitamin A (6%). PBAY were less frequently fortified compared to PBD. PBDA displayed a favourable macronutrient profile despite lower protein levels, which would be compensated for by other protein-dense foods in a usual mixed diet. Enhancing fortification consistency with dairy-associated micronutrients would address concerns regarding PBDA's integration into FBDG. Our analysis supports the inclusion of fortified PBDA in environmentally sustainable FBDG for healthy populations.

Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet

Plant-based foods are increasing in popularity as more and more people are concerned about personal and planetary health. The consumption of plant-based dairy alternatives (PBDAs) has assumed a more significant dietary role in populations shifting to more sustainable eating habits. Plant-based drinks (PBDs) made from soya and other legumes have ample protein levels. PBDs that are appropriately fortified have adequate levels of important vitamins and minerals comparable to dairy milk. For the PBDs examined, the greenhouse gas emissions were diminished by 59-71% per 250 mL, and the land use and eutrophication impact was markedly less than the levels displayed by dairy milk. The water usage for the oat and soya drinks, but not rice drinks, was substantially lower compared to dairy milk. When one substitutes the 250 mL serving of dairy milk allowed within the EAT Lancet Planetary Health Diet for a fortified plant-based drink, we found that the nutritional status is not compromised but the environmental footprint is reduced. Combining a nutrient density score with an environmental index can easily lead to a misclassification of food when the full nutrition profile is not utilized or only a selection of environmental factors is used. Many PBDAs have been categorized as ultra-processed foods (UPFs). Such a classification, with the implied adverse nutritional and health associations, is inconsistent with current findings regarding the nutritional quality of such products and may discourage people from transitioning to a plant-based diet with its health and environmental advantages.

Nutritional Content of Non-Dairy Frozen Desserts

There is a growing interest in non-dairy alternatives fueled by concerns about personal health and the health of the planet. Sales of non-dairy frozen desserts have increased along with other non-dairy alternatives such as plant-based beverages, cheeses, yogurts and creamers. The aim of this study was to conduct a cross-sectional survey of plant-based frozen desserts to determine their nutritional content. A total of 358 plant-based frozen desserts were analyzed from the nutrition label listed on the commercial container. The various products were based upon coconut (n = 126), oat milk (n = 63), almonds (n = 42), cashews (n = 25), soy (n = 11), macadamia milk (n = 9), olive oil (n = 8), faba bean (n = 8), canola oil (n = 8), rice milk (n = 6), sunflower milk (n = 6), avocado (n = 5), pea protein (n = 5) and various fruits, nuts and mixed blends (n = 36). While 90% of the frozen desserts had high sugar levels, 73% had high levels of saturated fat (due to the presence of coconut oil) and only one in four had high levels of fat. None of the products were fortified with calcium, vitamin D or B12, but one in six products had iron levels/serving of at least 10% of Daily Value (DV) and 1 in 6 had protein levels/serving similar to regular dairy ice cream. Food manufacturers need to produce new non-dairy frozen desserts that are more nutritious, since few brands (such as those based upon avocado, apple and hemp protein, or fava bean) presently provide consumers choices with lower saturated fat and sugar levels and/or higher protein levels.

Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives

With the growing interest in non-dairy products, there has been a surge of interest in consumers seeking plant-based cheese alternatives spurred by a desire to improve individual health and achieve a more sustainable food supply. The aim of this study was to conduct a cross-sectional survey of non-dairy cheese alternatives available in the United States and to evaluate their nutritional content. A total of 245 non-dairy plant-based cheese alternatives were analyzed using their nutritional facts labels. The various cheese alternatives were based upon coconut oil (n = 106), cashews and coconut (n = 61), cashews (n = 35), oats (n = 16), almonds (n = 7), soy (n = 6), palm fruit oil (n = 5), and other blends (n = 9). Only 3% of these cheese alternatives had 5 g or more of protein, while 19%, 14%, and 1% were fortified with calcium, vitamin B12, and vitamin D, respectively. Almost 60% had high levels of saturated fat, while 15% had low sodium levels. The products based on cashews alone more commonly had the highest protein levels and the lowest sodium and saturated fat levels. Those containing coconut oil more commonly had higher saturated fat and sodium levels and were most frequently fortified with vitamin B12. Few of these products could be considered good dietary sources of either protein or calcium.

Nutritional Content and Health Profile of Single-Serve Non-Dairy Plant-Based Beverages

A growing number of people are seeking a non-dairy plant-based beverage both for their personal health, and for the health of the planet. The aim of this study was to conduct a cross-sectional survey of single-serve plant-based beverages to assess their nutritional content and health profile. A total of 51 non-dairy plant-based beverages were analyzed from the nutrition label listed on the commercial package. The various beverages contained extracts of soy (n = 14), almonds (n = 13), oats (n = 12), peas (n = 7), banana (n = 2), coconut (n = 2), and rice (n = 1). Almost one-half (45%) of the single-serve beverages had 5 g or more of protein/serving. A total of 75% and 65% of the single-serve beverages had calcium and vitamin B12 levels, respectively, fortified to at least 20% of the Daily Value (DV), while only 28% had vitamin D fortification at the 20% DV level. Two-thirds of the single-serve beverages had high sugar levels, while 39% were low in sodium, 63% were low in fat, and 96% were low in saturated fat. The single-serve plant-based beverages had more protein, calcium, vitamin B12, and sugar but less fat than the non-dairy, multi-serve plant-based beverages/ serving. A limited number of single-serve beverages met the requirements of school meal programs.

The Safe and Effective Use of Plant-Based Diets with Guidelines for Health Professionals

Plant-based diets, defined here as including both vegan and lacto-ovo-vegetarian diets, are growing in popularity throughout the Western world for various reasons, including concerns for human health and the health of the planet. Plant-based diets are more environmentally sustainable than meat-based diets and have a reduced environmental impact, including producing lower levels of greenhouse gas emissions. Dietary guidelines are normally formulated to enhance the health of society, reduce the risk of chronic diseases, and prevent nutritional deficiencies. We reviewed the scientific data on plant-based diets to summarize their preventative and therapeutic role in cardiovascular disease, cancer, diabetes, obesity, and osteoporosis. Consuming plant-based diets is safe and effective for all stages of the life cycle, from pregnancy and lactation, to childhood, to old age. Plant-based diets, which are high in fiber and polyphenolics, are also associated with a diverse gut microbiota, producing metabolites that have anti-inflammatory functions that may help manage disease processes. Concerns about the adequate intake of a number of nutrients, including vitamin B12, calcium, vitamin D, iron, zinc, and omega-3 fats, are discussed. The use of fortified foods and/or supplements as well as appropriate food choices are outlined for each nutrient. Finally, guidelines are suggested for health professionals working with clients consuming plant-based diets.

Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives

Yogurt is considered a healthy, nutritious food in many cultures. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. The aim of this study was to conduct a cross-sectional survey of plant-based yogurt alternatives to assess their nutritional content and health profile. A total of 249 non-dairy yogurt alternatives were analyzed from the nutrition label listed on the commercial package. The various yogurt alternatives contained extracts of coconut (n = 79), almonds (n = 62), other nuts or seeds (n = 20), oats (n = 20), legumes (n = 16), and mixed blends (n = 52). At least one-third of the yogurt alternatives had 5 g or more of protein/serving. Only 45% of the yogurt alternatives had calcium levels fortified to at least 10% of daily value (DV), while only about one in five had adequate vitamin D and B12 fortification at the 10% DV level. One-half of the yogurt alternatives had high sugar levels, while 93% were low in sodium. Except for the coconut-based products, the yogurts were not high in fat or saturated fat. The yogurt alternatives were not fortified as frequently or to the same levels as the corresponding non-dairy, plant-based beverages.

International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages

Concerns about environmental impact and sustainability, animal welfare, and personal health issues have fueled consumer demand for dairy alternatives. The aim of this study was to conduct a cross-sectional survey of plant-based non-dairy beverages from three different continents (USA, Australia, and Western Europe) to assess their nutritional content and health profile. A total of 148 non-dairy beverages were analyzed from the nutrition label and ingredients listed on the commercial package or from the information located on the website of the manufacturer or retailer. The different types of beverages were extracts of nuts or seeds (n = 49), grains (n = 38), legumes (n = 36), coconut (n = 10), and mixed blends (n = 15). On average, the plant-based beverages generally scored well in terms of not containing high levels of sodium, saturated fat, or calories. Over half of the beverages were fortified with calcium to levels equal to or greater than that of dairy milk. The protein content varied from 0 to 10 g/serving. Levels of vitamin D and B12 fortification were quite low. Consumers should be informed of the nutritional profile and potential health benefits of plant-based dairy alternatives as the nutritional content can vary greatly between the different types of beverages.

Does the size matter? A comparative analysis of the environmental impact of several packaged foods

Nowadays, people consume high amount of packaged foods. The US Environmental Protection Agency encourages buying packaged products that have a reduced impact on the environment, however, the literature discussing the environmental impact of food packaging is scarce. Therefore, our goal was to perform an assessment of the greenhouse gas (GHG) emissions of the materials used for the packaging of foods, and to determine whether the size of the products, the main material used, and the commercial brand have any effect on this. We also studied the relative contribution of the packaging compared with the food production. Additionally, we checked the generalizability of our findings in relation to other environmental impacts. We performed life cycle analyses of the primary packaging materials used in six frequently consumed packaged breakfast products, produced in three different sizes, with three diverse packaging materials and by three brands. Data were reported per serving. For any food product, we observed a significant difference in GHG emissions per serving according to packaging size, packaging materials and commercial brand. The environmental impact of the packaging was constantly lower than that from the food production. The same trends could be observed for other environmental impacts. Altogether, when selecting sustainable packaged foods, food production is of primary importance, but one cannot underestimate the impact of different packaging sizes, materials and brands.

Long-Term Dietary Intake of Chia Seed Is Associated with Increased Bone Mineral Content and Improved Hepatic and Intestinal Morphology in Sprague-Dawley Rats

Chia seeds (Salvia hispanica) provide an unusually high content of α-linolenic acid with several potential health benefits, but few studies have examined the long-term intake of n-3 fatty acid-rich plant foods such as chia. In this work, we investigated some of the effects of a diet containing 10% chia seeds versus a conventional isocaloric diet for 10 and 13 months on body measurements, musculoskeletal system, the liver, and the intestines of 20 male Sprague-Dawley rats assigned into two groups. The n-6/n-3 ratios for the control and chia diets were 7.46 and 1.07, respectively. For the first 10 months of the diet, the body parameters and weights were similar, but at 13 months, the bone mineral content (BMC) of the chia-fed rats was significantly higher than that of the controls whether in total or proximal areas of the left tibia. Also, significant positive correlations were found between the age of the chia group and the bone mineral density, BMC, weight of the musculoskeletal system, final body weight, and skin weight. Liver and intestinal examinations showed improved morphology associated with lower lipid deposit in hepatocytes and increased intestinal muscle layers and crypt size in the chia group. This study provides new data suggesting the potential benefits associated with the long-term intake of chia seeds.

Risk Factors for Chronic Diseases and Multimorbidity in a Primary Care Context of Central Argentina: A Web-Based Interactive and Cross-Sectional Study

Global health agencies estimate an increase of chronic diseases in South America. Nevertheless, few studies have investigated chronic diseases and their risk factors in the perspective of multimorbidity. This research aimed to identify these aspects in a primary health care setting of central Argentina. The Pan America version of the STEP wise approach surveillance (STEPS) instrument of the World Health Organization was applied to 1044 participants, 365 men and 679 women, with a mean age of 43 years. High prevalence of overweight (33.5%), obesity (35.2%), central obesity (54%), dyslipidemia (43.5%), metabolic syndrome (21.1%), low intake of fruit and vegetables (91.8%), low levels of physical activity (71.5%), risky alcohol consumption (28%), and smoking (22.5%) were detected. Hypertension and diabetes were the most prevalent chronic conditions and the total prevalence of multimorbidity was 33.1%, with 2, 3, 4, 5 and 6 chronic conditions found in 19.9%, 9.1%, 2.6%, 1.1% and 0.4% of the population, respectively. Multimorbidity affected 6.4% of the young, 31.7% of the adults, and 60.6% of the elderly, and was more prevalent among women, and in participants with lower levels of education. Having multimorbidity was significantly associated with obesity, central obesity, and higher concentrations of total blood cholesterol, low-density lipoprotein cholesterol, triglycerides, and glucose. A website was made available to the participants in order to share the experimental results and health-promoting information.

Zinc and vegetarian diets

Well planned vegetarian diets can provide adequate amounts of zinc from plant sources. Vegetarians appear to adapt to lower zinc intakes by increased absorption and retention of zinc. Good sources of zinc for vegetarians include whole grains, tofu, tempeh, legumes, nuts and seeds, fortified breakfast cereals and dairy products. The inhibitory effects of phytate on absorption of zinc can be minimised by modern food-processing methods such as soaking, heating, sprouting, fermenting and leavening. Absorption of zinc can be improved by using yeast-based breads and sourdough breads, sprouts, and presoaked legumes. Studies show vegetarians have similar serum zinc concentrations to, and no greater risk of zinc deficiency than, non-vegetarians (despite differences in zinc intake).

Iron and vegetarian diets

Vegetarians who eat a varied and well balanced diet are not at any greater risk of iron deficiency anaemia than non-vegetarians. A diet rich in wholegrains, legumes, nuts, seeds, dried fruits, iron-fortified cereals and green leafy vegetables provides an adequate iron intake. Vitamin C and other organic acids enhance non-haem iron absorption, a process that is carefully regulated by the gut. People with low iron stores or higher physiological need for iron will tend to absorb more iron and excrete less. Research to date on iron absorption has not been designed to accurately measure absorption rates in typical Western vegetarians with low ferritin levels.

Position of the American Dietetic Association: vegetarian diets

It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes. A vegetarian diet is defined as one that does not include meat (including fowl) or seafood, or products containing those foods. This article reviews the current data related to key nutrients for vegetarians including protein, n-3 fatty acids, iron, zinc, iodine, calcium, and vitamins D and B-12. A vegetarian diet can meet current recommendations for all of these nutrients. In some cases, supplements or fortified foods can provide useful amounts of important nutrients. An evidence- based review showed that vegetarian diets can be nutritionally adequate in pregnancy and result in positive maternal and infant health outcomes. The results of an evidence-based review showed that a vegetarian diet is associated with a lower risk of death from ischemic heart disease. Vegetarians also appear to have lower low-density lipoprotein cholesterol levels, lower blood pressure, and lower rates of hypertension and type 2 diabetes than nonvegetarians. Furthermore, vegetarians tend to have a lower body mass index and lower overall cancer rates. Features of a vegetarian diet that may reduce risk of chronic disease include lower intakes of saturated fat and cholesterol and higher intakes of fruits, vegetables, whole grains, nuts, soy products, fiber, and phytochemicals. The variability of dietary practices among vegetarians makes individual assessment of dietary adequacy essential. In addition to assessing dietary adequacy, food and nutrition professionals can also play key roles in educating vegetarians about sources of specific nutrients, food purchase and preparation, and dietary modifications to meet their needs.

Health effects of vegan diets

Recently, vegetarian diets have experienced an increase in popularity. A vegetarian diet is associated with many health benefits because of its higher content of fiber, folic acid, vitamins C and E, potassium, magnesium, and many phytochemicals and a fat content that is more unsaturated. Compared with other vegetarian diets, vegan diets tend to contain less saturated fat and cholesterol and more dietary fiber. Vegans tend to be thinner, have lower serum cholesterol, and lower blood pressure, reducing their risk of heart disease. However, eliminating all animal products from the diet increases the risk of certain nutritional deficiencies. Micronutrients of special concern for the vegan include vitamins B-12 and D, calcium, and long-chain n-3 (omega-3) fatty acids. Unless vegans regularly consume foods that are fortified with these nutrients, appropriate supplements should be consumed. In some cases, iron and zinc status of vegans may also be of concern because of the limited bioavailability of these minerals.

Traditional kava beverage consumption and liver function tests in a predominantly Tongan population in Hawaii

PURPOSE

To determine the effects of traditionally prepared kava beverages on the liver function tests of regular kava beverage consumers in a population of Tongan and non-Tongan residents of Hawaii (Oahu).

METHODS

The liver function tests of 31 healthy adult kava drinkers were compared against a control group of 31 healthy adult non-kava drinkers. Subjects were recruited from the general population, a kava bar, and Tongan kava drinking circles. The liver function profile included AST, ALT, ALP, GGT, and bilirubin (total and direct). Other tests included total protein, albumin, and screens for viral hepatitis and hemochromatosis when indicated.

RESULTS

Chronic kava beverage consumption was associated with elevation of GGT in 65% of the kava drinkers versus 26% in the controls (P = .005). ALP was elevated in 23% of kava drinkers versus 3% in the controls (P = .053).

CONCLUSION

Heavy kava beverage consumption was associated with significantly elevated GGT levels.

Health-promoting properties of common herbs

Herbs have been used as food and for medicinal purposes for centuries. Research interest has focused on various herbs that possess hypolipidemic, antiplatelet, antitumor, or immune-stimulating properties that may be useful adjuncts in helping reduce the risk of cardiovascular disease and cancer. In different herbs, a wide variety of active phytochemicals, including the flavonoids, terpenoids, lignans, sulfides, polyphenolics, carotenoids, coumarins, saponins, plant sterols, curcumins, and phthalides have been identified. Several of these phytochemicals either inhibit nitrosation or the formation of DNA adducts or stimulate the activity of protective enzymes such as the Phase II enzyme glutathione transferase (EC 2.5.1.18). Research has centered around the biochemical activity of the Allium sp. and the Labiatae, Umbelliferae, and Zingiberaceae families, as well as flaxseed, licorice root, and green tea. Many of these herbs contain potent antioxidant compounds that provide significant protection against chronic diseases. These compounds may protect LDL cholesterol from oxidation, inhibit cyclooxygenase and lipoxygenase enzymes, inhibit lipid peroxidation, or have antiviral or antitumor activity. The volatile essential oils of commonly used culinary herbs, spices, and herbal teas inhibit mevalonate synthesis and thereby suppress cholesterol synthesis and tumor growth.

Phytochemicals: guardians of our health

Consuming a diet rich in plant foods will provide a milieu of phytochemicals, nonnutritive substances in plants that possess health-protective benefits. Nuts, whole grains, fruits, and vegetables contain an abundance of phenolic compounds, terpenoids, pigments, and other natural antioxidants that have been associated with protection from and/or treatment of chronic disease such as heart disease, cancer, diabetes, and hypertension as well as other medical conditions. The foods and herbs with the highest anticancer activity include garlic, soybeans, cabbage, ginger, licorice, and the umbelliferous vegetables. Citrus, in addition to providing an ample supply of vitamin C, folic acid, potassium, and pectin, contains a host of active phytochemicals. The phytochemicals in grains reduce the risk of cardiovascular disease and cancer.

Results of renal transplantation five to twenty-six years after surgery, using azathioprine and low-dose prednisolone as sole immunosuppression

This paper describes the results of renal transplantation carried out in a single center from 10-26 years ago. Three hundred and eighty-six recipients received 440 grafts, 400 were cadaver grafts and 40 were from living donors, including one unrelated donor whose kidney was removed during an operation. All patients received immunosuppression with azathioprine and low-dose steroid. 1. Over the whole period, 1968-1986, 46% patients remain alive. The actual total patient survival was 65% for 1986 transplants, 51.7% for 1981 transplants, 37.1% for 1976 transplants and 31.2% for those transplanted 25 years ago. 2. Actual overall graft survival is 39.5% for the whole period. 3. Fifty-seven percent of living-related donor grafts survived over the whole period, including 48% of parental grafts and 69% of sibling grafts. 4. Ten years after transplantation, 54.2% of grafts carried out in 1986 are functioning, as are 40% of those transplanted in 1981, and 29% of those done in 1976 or before. In all 37% of first cadaver grafts continue to function, while 62% have failed. However 35 patients died with a well-functioning graft, due to either cardiovascular disease or neoplasia in 91% of cases. 5. Thirty-four percent of second cadaver grafts function over the whole period, 65.8% have failed. Only one of 9 third cadaver grafts, dating from 1975, continues to function.

Iron status of vegetarians

An appropriately planned well-balanced vegetarian diet is compatible with an adequate iron status. Although the iron stores of vegetarians may be reduced, the incidence of iron-deficiency anemia in vegetarians is not significantly different from that in omnivores. Restrictive vegetarian diets (eg, macrobiotic) are associated with more widespread iron-deficiency anemia. Western vegetarians who consume a variety of foods have a better iron status than do those in developing countries who consume a limited diet based on unleavened, unrefined cereals. Whereas phytates, polyphenolics, and other plant constituents found in vegetarian diets inhibit nonheme-iron absorption, vitamin C, citric acid, and other organic acids facilitate nonheme-iron absorption.

Plasma zinc and copper levels of infants fed different milk formulas

The plasma zinc and copper levels of 32 full-term healthy infants, aged 3-4 months, using different infant formulas, were measured. The plasma zinc levels of infants using soy formula (45.1 +/- 19.1 micrograms/dl) and iron-fortified cow's milk formula (61.6 +/- 12.9 micrograms/dl) were significantly lower than those of the infants using cow's milk formula not fortified with iron (77.5 +/- 13.4 micrograms/dl). The plasma copper levels of the infants using the different formulas were not significantly different from each other. Fortification of infant formulas with high levels of iron may reduce the zinc absorption from such formulas.

Food habits and preferences of Vietnamese children

In this study, information on food preferences and intake frequencies of 70 Vietnamese children was gathered by means of a questionnaire. The purpose was to compare the dietary habits of children who had been in the U.S. for more than one year with those of children arriving within the past year (1981). The results showed that children less than six years old who came to California more than one year ago consumed green leafy vegetables less frequently (p less than 0.01) and vitamin supplements more frequently (p less than 0.01) than those who came here recently. In the older groups (greater than 6 yrs), those who have been resident in the U.S. for more than one year consumed peanut butter and sweets (ice cream, pies, milkshakes) more frequently than those who had just arrived (p less than 0.001 and p less than 0.05, respectively). Older children (age greater than 6 yrs) who had been in the U.S. longer preferred American foods more than those who had just come (p less than 0.01). The majority of all children ate fruits as snacks. The consumption of rice, eggs, cheese, milk, meats and fruit juice was not significantly different in any of the four groups. This study also revealed a great need of nutrition education for the Vietnamese refugee mothers. Recommendations for planning nutrition education for this population are provided.

Evidence for an association between ABO blood group and goitre

A medical and genetic study on KarKar Island, Papua New Guinea revealed a significant association between ABO blood group status and susceptibility to goitre with O individuals more susceptible than non-O. The association is found in a number of separate villages on the island which indicates that it is not due simply to chance concordance in geographical patterns of genetic and disease variations.

Diterpenoids. XXXI. Three new resin acids

Three new diterpenoid resin acids have been isolated from Agathis robusta, and their structures are shown to be (1), (6), and (11).

Diterpenoids. XXXII. Labda-8,14-dien-13β-ol

The 13S compound 13-epiisomanool (labda-8,14-dien-13β-ol) has been synthesized and its optical rotation compared with that of the 13R isomer (isomanool) in order to correct errors in the literature.

Diterpenoids. XXX. The selenium dehydrogenation of agathic acid

The results of an examination of the selenium dehydrogenation of agathic acid and its simple hydrogenation derivatives are reported. Dehydrogenation of intermediate.: has enabled the results to be rationalized into a consistent scheme. The dehydrogenation of methyl sandaracopimarate was also examined at two temperatures.

Diterpenoids. XXIX. Ruzicka's hydrocarbon

The hydrocarbon first prepared by Ruzicka through the high-temperature acid-catalysed dehydration of sclareol is shown to be 1,1,5,7- tetramethyl-6-(3?-methylpentyl)-1,2,3,4-tetrahydronaphthalene (6).