Phenolic Constituents and Their Anti-inflammatory Activity from Echinochloa utilis Grains
Natural Product Sciences
;
: 140-145, 2016.
Article
in English
| WPRIM
| ID: wpr-221211
ABSTRACT
Seven phenolic compounds including p-coumaric acid (1), 4-hydroxybenzoic acid (2), 4-hydroxybenzaldehyde (3), vanillic acid (4), luteolin (5), acacetin (6), and tricin (7), were isolated from the methylene chloride and ethyl acetate fractions of Echinochloa utilis grains. Compounds (1 - 4, 6) were isolated for the first time from this plant. These compounds were tested for inhibitory activities against LPS-induced NO production in RAW 264.7 cells. Compounds 5 and 6 displayed significant inhibitory effects, with IC₅₀ values of 27.9 ± 2.6 and 14.0 ± 1.1 µM, respectively. The results suggested that E. utilis ethanolic extract may be used as a potential source of anti-inflammatory agents and functional foods for the treatment of allergic diseases.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Plants
/
Vanillic Acid
/
Phenol
/
Echinochloa
/
Luteolin
/
Ethanol
/
Functional Food
/
Methylene Chloride
/
Anti-Inflammatory Agents
Language:
English
Journal:
Natural Product Sciences
Year:
2016
Type:
Article
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