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Title 

Flavonoid glycosides from cowpea seeds (Vigna sinensis K.) inhibit LDL oxidation

Authors 

E J CuiN Y SongS ShresthaI S ChungJ Y KimTae Sook JeongN I Baek

Publisher 

Springer Verlag (Germany)

Issue Date 

2012

Citation 

Food Science and Biotechnology, vol. 21, no. 2, pp. 619-624

Keywords 

catechincowpeaflavonol glycosideLDL oxidationVigna sinensis K.

Abstract 

Six flavonoid glycosides were isolated from the n-butanol fraction of cowpea seeds (Vigna sinensis K.) through silica gel (SiO 2) and octadecyl silica gel (ODS) column chromatographies. Based on their chemical structures determined via interpretation of spectroscopic data including NMR, MS, and IR, the compounds were identified as kaempferol 3-O-β-d-sophoroside (1), quercetin 3-O-β-d-sophoroside (2), isoquercitrin (3), hyperin (4), catechin 7-O-β-d-glucopyranoside (5), and quercetin 3-O-β-Dglucopyranosyl(1→6)-O-β-d-galactopyranoside (6). This is the first report of the isolation of these flavonoids from this plant. Among these flavonoids, compound 2, 5, and 6 significantly inhibited LDL oxidation exhibiting 96. 0±0. 1 (IC 50: 3. 9 μM), 96. 8±1. 7 (IC 50: 2. 9 μM), and 97. 4±0. 1% (IC 50: 3. 5 μM) inhibition, respectively, at a concentration of 40 μM.

ISSN 

1226-7708

Link 

http://dx.doi.org/10.1007/s10068-012-0080-7

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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