Phenolic Constituents and Their Anti-inflammatory Activity from Echinochloa utilis Grains
Natural Product Sciences
;
: 140-145, 2016.
Artigo
em Inglês
| 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.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Plantas
/
Ácido Vanílico
/
Fenol
/
Echinochloa
/
Luteolina
/
Etanol
/
Alimento Funcional
/
Cloreto de Metileno
/
Anti-Inflamatórios
Idioma:
Inglês
Revista:
Natural Product Sciences
Ano de publicação:
2016
Tipo de documento:
Artigo
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