scispace - formally typeset
Search or ask a question
Author

Zhi-Hong Zhou

Bio: Zhi-Hong Zhou is an academic researcher from Chinese Academy of Sciences. The author has contributed to research in topics: Medicine & Chemistry. The author has an hindex of 2, co-authored 2 publications receiving 74 citations.

Papers
More filters
Journal ArticleDOI
TL;DR: Chemical investigation led to the identification of two new 8-C substituted flavan-3-ols, puerins A and B, and two known cinchonain-type phenols, epicatechin-[7,8-bc]-4alpha-(4-hydroxyphenyl)-dihydro-2(3H)-pyranone and cinchesonain Ib.
Abstract: Pu-er tea is a special treated fermented tea produced from crude green tea, which is prepared from the leaves of Camellia sinensis var. assamica. It is a traditional beverage having been used in China, particularly the southern areas, for a long time. Chemical investigation led to the identification of two new 8-C substituted flavan-3-ols, puerins A (1) and B (2), and two known cinchonain-type phenols, epicatechin-[7,8-bc]-4 alpha-(4-hydroxyphenyl)-dihydro-2(3"-pyranone (3) and cinchonain lb (4), together with other seven known phenolic compounds, 2,2',6,6'-tetrahydroxydiphenyl (5), (-)-epicatechin-8C-beta-D-glucopyranoside (6), (-)-epicatechin (EC) (7), (-)-epigallocatechin (EGC) (8), (+/-)-gallocatechin (GC) (9), gallic acid (10), and myricetin (11), in addition to caffeine (12). Their structures were determined by spectroscopic methods. The compounds 1-5, which might be formed in the postfermentative process of Pu-er tea, were isolated from tea and theaceous plants for the first time.

74 citations

Book ChapterDOI
TL;DR: Three new flavonoid glycosides, 5,7,2′-trihydroxy-6-methoxyflavone 7-O-β-D-glucuronide methyl ester, 5.7, 2′,6′-tetrahyroxyflavonol 2.
Abstract: Three new flavonoid glycosides, 5,7,2′-trihydroxy-6-methoxyflavone 7-O-β-D-glucuronide methyl ester, 5,7,2′-trihydroxy-6-methoxyflavone 7-O-β-D-glucoside and 5,7,2′,6′-tetrahyroxyflavonol 2′-O-β-D-glucoside, along with eleven known flavonoids and two known phenyl ethanoid glycosides, were isolated from the roots of Scutellaria amoena . Their structures were determined by spectral and chemical methods.

10 citations

Journal ArticleDOI
TL;DR: Two new benzophenanthridine alkaloids enantiomers (±)-zanthonitidumines A (1) and B (2), along with seven known analogues (3-9), were isolated from Zanthoxylum nitidium as mentioned in this paper .
Journal ArticleDOI
TL;DR:
Abstract: Traditional Chinese Medicine is generally used as a decoction to guard health. Many active ingredients in the decoction are chemical ingredients that are not usually paid attention to in phytochemical research, such as polysaccharides, etc. Based on research interest in Chinese herbal decoction, crude polysaccharides from G. wilfordii (GCP) were purified to obtain two relatively homogeneous polysaccharides, a neutral polysaccharide (GNP), and an acid polysaccharide (GAP) by various chromatographic separation methods, which were initially characterized by GC-MS, NMR, IR, and methylation analysis. Studies on the hepatoprotective activity of GCP in vivo showed that GCP might be a potential agent for the prevention and treatment of acute liver injury by inhibiting the secretion levels of ALT, AST, IL-6, IL-1β, TNF-α, and MDA expression levels, increasing SOD, and the GSH-Px activity value. Further, in vitro assays, GNP and GAP, decrease the inflammatory response by inhibiting the secretion of IL-6 and TNF-α, involved in the STAT1/T-bet signaling pathway.
Journal ArticleDOI
TL;DR: In this paper , the α-mangostin extract from the pericarp of mangosteen was found to reduce the levels of serum urate in hyperuricemic mice.
Abstract: Hyperuricemia is the result of overproduction and/or underexcretion of uric acid, and it is a well-known risk factor for gout, hypertension, and diabetes. However, available drugs for hyperuricemia in the clinic are limited. Recently, a lot of research has been conducted in order to discover new uric acid-lowering agents from plants and foods. We found that the extracts from the pericarp of mangosteen reduced urate. Bioactivity-guided study showed that α-mangostin was the principal constituent. Herein, we reported for the first time the hypouricemic activities and underling mechanism of α-mangostin. The α-mangostin dose- and time-dependently decreased the levels of serum urate in hyperuricemic mice and markedly increased the clearance of urate in hyperuricemic rats, exhibiting a promotion of urate excretion in the kidney. Further evidence showed that α-mangostin significantly decreased the protein levels of GLUT9 in the kidneys. The change in the expression of URAT1 was not observed. Moreover, α-mangostin did not inhibit the activities of xanthine oxidoreductase and uricase in vitro or in vivo. Taken together, these findings suggest that α-mangostin has potential to be developed as a new anti-hyperuricemic agent with promoting uric acid excretion.

Cited by
More filters
Journal ArticleDOI
TL;DR: This review summarizes the chemistry, biosynthesis and occurrence of the compounds involved, namely the C6-C3-C6 flavonoids-anthocyanins, dihydrochalcones, Flavan-3-ols, flavanones, flavones, Flavonols and isoflavones, and the mechanisms underlying these processes are discussed.

1,728 citations

Journal ArticleDOI
TL;DR: The present paper reviews the ethnopharmacology, the biological activities and the correlated chemical compounds of Scutellaria species, which includes about 350 species commonly known as skullcaps, and finds increasing data supports application and exploitation for new drug development.

321 citations

Journal ArticleDOI
TL;DR: The progress of tea chemistry and the effects of individual unit operation on components were comprehensively described and the health benefits of tea were also reviewed based on the human epidemiological and clinical studies.
Abstract: Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan-3-ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan-3-ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (-)-epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.

220 citations

Journal ArticleDOI
TL;DR: Modern processing techniques and their effects on the transformation of the chemical constituents and the major chemical components of Pu-erh tea are reviewed and discussed.

200 citations

Journal ArticleDOI
TL;DR: This is the first phenolic profile to simultaneously detect C- and O-glycosylated flavonoids, catechins, proanthocyanidins, phenolic acid derivatives, and purine alkaloids and over 30 phenolics are new for tea.
Abstract: A standardized profiling method based on liquid chromatography with diode array and electrospray ionization mass spectrometric detection (LC-DAD-ESI/MS) was applied to establish the phenolic profiles of 41 green teas and 25 fermented teas. More than 96 phenolic compounds were identified that allowed the teas to be organized into five groups. Epigallocatechin gallate (EGCG) was the major phenolic component of green tea made from mature leaves (group 2), while green tea made from the younger buds and leaves (group 1) contained lower flavonoid concentrations. Partially fermented teas (group 3) contained one-half the EGCG content of the green tea. Fully fermented black teas (group 4) had a trace of EGCG, but contained theaflavins. Highly overfermented black tea (group 5) contained only trace amounts of flavonol glycosides and theaflavins. Over 30 phenolics are new for tea, and this is the first phenolic profile to simultaneously detect C- and O-glycosylated flavonoids, catechins, proanthocyanidins, phenolic acid derivatives, and purine alkaloids.

190 citations