Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects.
Reads0
Chats0
TLDR
Four compounds, including two new flavonoids, were isolated from Si-pei licorice (licorice from the north-western region of China); Glycyrrhisoflavone was found to be one of the tannic substances by the measurement of the binding activity to hemoglobin (relative astringency).Abstract:
Four compounds, including two new flavonoids, were isolated from Si-pei licorice (licorice from the north-western region of China). The structures of the two new flavonoids, named glycyrrhisoflavanone and glycyrrhisoflavone, were (S)-7, 8'-dihydroxy-2', 2'-dimethyl-5-methoxy-[3, 6'-bi-2H-1-benzopyran]-4(3H)-one (6) and 3-[3, 4-dihydroxy-5-(3-methyl-2-butenyl)phenyl]-5, 7-dihydroxy-4H-1-benzopyran-4-one (9). Glycyrrhisoflavone was found to be one of the tannic substances by the measurement of the binding activity to hemoglobin (relative astringency). Licochalcone B (1) was isolated from the fraction which showed the highest binding activity to hemoglobin among the fractions obtained by centrifugal partition chromatography of the extract of Sinkiang licorice (licorice from Sinkiang in China). Licochalcone B also showed the highest activity as a radical scavenger in the experiment using 1, 1-diphenyl-2-picrylhydrazyl radical, among ten tested compounds obtained from several licorices. The order of the radical scavenging effects was the same as the order of the inhibitory effects on the 5-lipoxygenase-dependent peroxidation in arachidonate metabolism [licochalcone B (1)>licochalcone A (3)>>isoliquiritigenin (14)>liquiritigenin (13)].read more
Citations
More filters
Journal ArticleDOI
Antioxidant properties and anti-quorum sensing potential of Carum copticum essential oil and phenolics against Chromobacterium violaceum
Mejdi Snoussi,Emira Noumi,Rekha Punchappady-Devasya,Najla Trabelsi,Saptami Kanekar,Filomena Nazzaro,Florinda Fratianni,Guido Flamini,Vincenzo De Feo,Abdulbasit I. Al-Sieni +9 more
TL;DR: The results obtained highlight the potential use of C. copticum as a possible source of antimicrobial and antioxidant compounds to be used both as food flavor and as a broad spectrum antibiotic.
Journal ArticleDOI
Effect of harvesting time on phenolic compounds and antiradical scavenging activity of Borago officinalis seed extracts
TL;DR: In this paper, the authors used HPLC analysis to identify nine phenolic acids during seed maturation with the predominance of rosmarinic, syringic and sinapic acids.
Journal ArticleDOI
Antioxidant compounds from Chaerophyllum hirsutum extracts.
TL;DR: Antioxidant activity of sequential extracts obtained from Chaerophyllum hirsutum was tested using the reaction with the stable radical 1,1 diphenyl-2-picrylhydrazyl (DPPH) and activity-guided fractionation led to the isolation of 6-methylluteolin, luteolin-7-O-beta-D-glucopyranoside, chlorogenic acid, ferulic acid and feruloyl.
Journal ArticleDOI
Polyphenol Composition and Antioxidant Activity of Cumin (Cuminum Cyminum L.) Seed Extract Under Drought
TL;DR: This research evaluated the effect of drought on total and individual polyphenol contents as well as the antioxidant activities of cumin (Cuminum cyminum L.) seeds of 2 geographic origins, Tunisia and India, and indicated that treated seeds exhibited the highest activity.
Journal ArticleDOI
Salicylic acid and calcium pretreatments alleviate the toxic effect of salinity in the Oueslati olive variety
Kawther Methenni,Mariem Ben Abdallah,Issam Nouairi,Abderrazek Smaoui,Wided Ben Ammar,Mokhtar Zarrouk,Nabil Ben Youssef +6 more
TL;DR: It has been shown that pretreatment of ‘Oueslati’ olive plants enhance the non-enzymatic antioxidant activity (total polyphenol and flavonoid content) and the effects of salinity on dry weight of shoots and roots as well as, photosynthetic activity in pretreated plants.