Phenolic Constituents and Their Anti-inflammatory Activity from Echinochloa utilis Grains.
10.20307/nps.2016.22.2.140
- Author:
Duc Hung NGUYEN
1
;
Bing Tian ZHAO
;
Duc Dat LE
;
Ki Yun KIM
;
Young Ho KIM
;
Young Ho YOON
;
Jee Youn KO
;
Koan Sik WOO
;
Mi Hee WOO
Author Information
1. College of Pharmacy, Catholic University of Daegu, Gyeongsan 38430, Republic of Korea. woomh@cu.ac.kr
- Publication Type:Original Article
- Keywords:
Echinochloa utilis;
Phenolic compounds;
NO production
- MeSH:
Anti-Inflammatory Agents;
Echinochloa*;
Ethanol;
Functional Food;
Luteolin;
Methylene Chloride;
Phenol*;
Plants;
RAW 264.7 Cells;
Vanillic Acid
- From:Natural Product Sciences
2016;22(2):140-145
- CountryRepublic of Korea
- Language:English
-
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.
