Journal ArticleDOI
A New Synthesis for Acacetin, Chrysoeriol, Diosmetin, Tricin and Other Hydroxylated Flavones by Modified Baker-Venkataraman Transformation
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This article is published in Letters in Organic Chemistry.The article was published on 2014-02-28. It has received 10 citations till now. The article focuses on the topics: Chrysoeriol & Tricin.read more
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The occurrence of tricin and its derivatives in plants
Mi Li,Mi Li,Yunqiao Pu,Yunqiao Pu,Chang Geun Yoo,Chang Geun Yoo,Arthur J. Ragauskas,Arthur J. Ragauskas,Arthur J. Ragauskas +8 more
TL;DR: The emergence of tricin covalently incorporated with lignin biopolymer implies the possible association of lignification andtricin biosynthesis, which is summarized in this review.
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Acacetin, a flavone with diverse therapeutic potential in cancer, inflammation, infections and other metabolic disorders.
TL;DR: Acacetin is a potent molecule reported for its strong anti-inflammatory and anti-cancer activity, however further scientific evidence is essential to validate its potency in disease models associated with inflammation and cancer.
Journal ArticleDOI
Discovery of lesser known flavones as inhibitors of NF-κB signaling in MDA-MB-231 breast cancer cells--A SAR study.
K. Amrutha,Pandurangan Nanjan,Sanu K. Shaji,Damu Sunilkumar,K. Subhalakshmi,Lakshmi Rajakrishna,Asoke Banerji +6 more
TL;DR: Differences between the actions of various flavonoids on NF-κB activation and on the biological activities of breast cancer cells are indicated and flavones in general were more active than the corresponding flavonols.
Journal ArticleDOI
A flavonoid monomer tricin in Gramineous plants: Metabolism, bio/chemosynthesis, biological properties, and toxicology
TL;DR: The natural occurrence, physicochemical characteristics, bio/chemosynthesis, isolation and purification, biological properties involved metabolism in vitro and in vivo of tricin as well as its toxicology and bioavailability are critically reviewed, which aims at greatly moving forward the value-added applications of this natural bioactive material on food, human nutrition, and pharmacology.
Journal ArticleDOI
Characterization of phenolic constituents inhibiting the formation of sulfur-containing volatiles produced during garlic processing.
Wen-Qing Li,Hua Zhou,Mei-Yun Zhou,Xing-Peng Hu,Shiyi Ou,Rian Yan,Xiao-Jian Liao,Xuesong Huang,Liang Fu +8 more
TL;DR: Five novel phenolic compounds isolated from garlic on the enzymatical or nonenzymatical formation of sulfur-containing compounds produced during garlic processing were examined and compound 12 significantly reduced the thermal decomposition of alliin, whereas compound 4 exhibited the highest percentage ofalliinase inhibition activity.