[Hunter]

Ursolic acid content in foods (apples skin for example), is degraded by cooking (steamed, boiled, stewed), such as vitamin C or it is a thermostable acid? Also it is a volatile compound and soluble in water or not? Please help me! I was not able to find the solution to this question anywhere despite having searched everywhere.http://www.chemicalforums.com/Smileys/classic/embarrassed.gif

[discodermolide]

Look here
http://examine.com/supplements/Ursolic+Acid/
and
http://en.wikipedia.org/wiki/Ursolic_acid