A substance found in soybeans and many other plants. Saponins may help lower cholesterol and may have anticancer effects.
A group of phytochemicals that is produced by certain plants (e.g., the soybean plant, ginseng, etc.). Evidence suggests that human consumption of saponins produced by soybeans can help to lower blood content of low-density lipoproteins (LDLP) and can help to prevent certain types of cancer.
Phytochemicals found in most vegetables, beans, and herbs.
Any plant glycoside with soapy action that can be digested to yield a sugar and a sapogenin aglycone. Many (but not all) saponins can be toxic and speed up hemoglobin degradation. Many of the plants in this book contain saponins, although only Amole Lily could cause this type of response-and that’s used as a soap. (Examples: Sarsaparilla, California Spikenard.)
A steroid glycoside compound common in plants, which, when shaken with water, has a foaming or “soapy” action.
A substance characterized by the ability to form emulsions and soapy lathers.
Saponins are plant constituents that form a lather with water; they are present in foodstuffs such as cereals. They have a wide range of pharmacological effects including sedative and anti-inflammatory.
Glycosides of triterpenes and steroids; the aglycone is usually lipophilic, whereas the saponins are amphiphilic with detergent properties; distinguished are monodesmosidic saponins with one sugar chain and bidesmosidic saponins with two sugar chains.
Lysis-inducing agent employed in blood culture broth to inhibit clot formation and release bacteria from the blood sample.
An un-absorbable glucoside contained in the roots of some plants that forms a lather in an aqueous solution. Saponins cause hemolysis of red blood cells even in high dilutions. When taken orally, they may cause diarrhea and vomiting. Mixtures of saponins are used as laboratory reagents to hemolyze specimens before analysis.
Any of a group of plant glycosides that produce a soapy foam in water.