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Title 

Chemical constituents and anti-inflammatory activity of the aerial parts of Curcuma longa

 

강황 지상부의 화학성분 분석 및 항염증 활성

Authors 

Dae Wook KimS M LeeH S WooJi Young ParkB S KoJ D HeoYoung Bae RyuWoo Song Lee

Publisher 

Journal of Functional Foods

Issue Date 

2016

Citation 

Journal of Functional Foods, vol. 26, no. 0, pp. 485-493

Keywords 

Aglycone flavonoidsAnti-inflammatory activityCurcuma longaNMRUPLC-PDA-Q-TOF/MS

Abstract 

Curcuma longa is a perennial foodstuff plant that is utilized widely in Asia. Here, we evaluated the effects of extracts of the aerial parts of C. longa on inflammatory processes in RAW264.7 macrophage cells. Dried aerial parts of C. longa were extracted with methanol and partitioned successively with CH2Cl2 and n-BuOH. This n-BuOH fraction (0?40??g/ml) significantly suppressed the lipopolysaccharide-mediated induction of nitric oxide, prostaglandin E2, and pro-inflammatory cytokines. Western blotting found that the levels of nitric oxide synthase and cyclooxygenase-2 were also reduced in a concentration-dependent manner, in the absence of cytotoxicity. The major components present in this extract were isolated and chemically characterized using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry and nuclear magnetic resonance spectroscopy. Four flavonoids were identified: Quercetin 3-(2Gal-rhamnosyl-robinobioside) (1); Quercetin 3-rutinoside (2); Quercetin 3-rhamnosyl-(1→2)-rhamnoside (3); and Quercetin-3-O-rhamnoside (4).

ISSN 

1756-4646

Link 

http://dx.doi.org/10.1016/j.jff.2016.08.026

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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