| In vitro: |
| Journal of agricultural and food chemistry, 2017. | | Identification and Quantification of Potential Anti-inflammatory Hydroxycinnamic Acid Amides from Wolfberry.[Reference: WebLink] | Wolfberry or Goji berry, the fruit of Lycium barbarum, exhibits health-promoting properties that leads to an extensive study of their active components.
METHODS AND RESULTS:
We synthesized a set of hydroxycinnamic acid amide (HCCA) compounds, including trans-caffeic acid, trans-ferulic acid, and 3,4-dihydroxyhydrocinnamic acid, with extended phenolic amine components as standards to identify and quantify the corresponding compounds from wolfberry and to investigate anti-inflammatory properties of these compounds using in vitro model. With optimized LC-MS/MS and NMR analysis, nine amide compounds were identified from the fruits. Seven of these compounds were identified in this plant for the first time. The amide compounds with a tyramine moiety were the most abundant.
CONCLUSIONS:
In vitro studies indicated that five HCCA compounds showed inhibitory effect on NO production inuded by lipopolysaccharides with IC50 less than 15.08 μM (trans-N-feruloyl dopamine). These findings suggested that wolfberries demonstrated anti-inflammatory properties.
| | J.agric.food.chem, 1998, 45(12):1203–1208. | | Isolation of C-glucosylflavone from lemon peel and antioxidative activity of flavonoid compounds in lemon fruit.[Reference: WebLink] |
METHODS AND RESULTS:
Two antioxidative two C-glucosylflavones were isolated from the peel of lemon fruit (Citrus limon B(URM). f.). They were identified as 6,8-di-C-beta-glucosyldiosmin (LE-B) and 6-C-beta-glucosyldiosmin (LE-C) by UV, IR, FAB-MS, 1H NMR, and 13C NMR analyses. The antioxidative activities of LE-B, LE-C, and flavonoid compounds (eriocitrin, diosmin, hesperidin, and narirutin) in lemon fruit were examined using linoleic acid autoxidation, the liposome oxidation system, and the low-density lipoprotein (LDL) oxidation system. LE-B and LE-C showed antioxidative activity in these autoxidation systems but exhibited weaker activity than eriocitrin, its eriodictyol of its aglycon.
Eriocitrin and its metabolites by intestinal bacteria (eriodictyol, 3,4-dihydroxyhydrocinnamic acid, and phloroglucinol) exhibited stronger antioxidative activity than alpha-tocopherol in the LDL oxidation system and had approximately the same activity as (-)-epigallocatechin gallate.
CONCLUSIONS:
Eriocitrin and its metabolites are powerful antioxidants using an in vitro oxidation model for heart disease. |
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