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Saponins are complex molecules made up of sugars linked to a
triterpenoid or a steroid or a steroidal alkaloid. These natural
products are attracting much attention in recent years because of
the host of biological activities they exhibit. The diversity of
structural features, the challenges of isolation because of their
occurrence as complex mixtures, the pharmacological and biological
activities still to be discovered, and the prospect of
commercialization - these all are driving the study of saponins.
Triterpenoid saponins are dominating constituents of this class and
occur widely throughout the plant kingdom including some human
foods e. g. beans, spinach, tomatoes, and potatoes, and animal feed
e. g. alfalfa and clover. Saponins were initially a rather
neglected. area of research primarily because of great difficulties
in their isolation and characterization. With the advent of more
sophisticated methods of isolation and structure elucidation
through the last two decades, there has been increased interest in
these natural products. Besides structure determination, research
activities are now moving forward to clarify structure-activity
relationships. Our previous reviews on triterpenoid saponins (l, 2)
covered literature from 1979 to mid-1989. The literature on
triterpenoid saponins up to 1988 has also been covered by two
reviews by HILLER et at. (3, 4). This review incorporates newer
trends in isolation and structure determination of triterpenoid
saponins, new triterpenoid saponins isolated and biological
properties of these products reported during the period late
1989-mid 1996. 2."
Saponins are complex molecules made up of sugars linked to a
triterpenoid or a steroid or a steroidal alkaloid. These natural
products are attracting much attention in recent years because of
the host of biological activities they exhibit. The diversity of
structural features, the challenges of isolation because of their
occurrence as complex mixtures, the pharmacological and biological
activities still to be discovered, and the prospect of
commercialization - these all are driving the study of saponins.
Triterpenoid saponins are dominating constituents of this class and
occur widely throughout the plant kingdom including some human
foods e. g. beans, spinach, tomatoes, and potatoes, and animal feed
e. g. alfalfa and clover. Saponins were initially a rather
neglected* area of research primarily because of great difficulties
in their isolation and characterization. With the advent of more
sophisticated methods of isolation and structure elucidation
through the last two decades, there has been increased interest in
these natural products. Besides structure determination, research
activities are now moving forward to clarify structure-activity
relationships. Our previous reviews on triterpenoid saponins (l, 2)
covered literature from 1979 to mid-1989. The literature on
triterpenoid saponins up to 1988 has also been covered by two
reviews by HILLER et at. (3, 4). This review incorporates newer
trends in isolation and structure determination of triterpenoid
saponins, new triterpenoid saponins isolated and biological
properties of these products reported during the period late
1989-mid 1996. 2.
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