https://scholars.lib.ntu.edu.tw/handle/123456789/413375
標題: | Anti-inflammatory effects and chemical study of a flavonoid-enriched fraction from adlay bran | 作者: | Chen H.-J. Chung C.-P. Chiang W. Lin Y.-L. |
關鍵字: | Adlay bran;Anti-inflammation;Flavonoids;LC/MS;New aurone derivative | 公開日期: | 2011 | 卷: | 126 | 期: | 4 | 起(迄)頁: | 1741-1748 | 來源出版物: | Food Chemistry | 摘要: | Anti-inflammation-guided fractionation and purification were used to evaluate the bioactivity and components of adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) bran. Results showed that the fraction with high phenolic and flavonoid contents from the ethanol extracts of adlay bran suppressed LPS-stimulated IL-6 and TNF-£\ secretions in a concentration-dependent manner in RAW 264.7 cells and murine peritoneal macrophages. Fifteen compounds, including a novel aurone derivative, two chromones, one dihydrochalcone, one chalcone, four flavanones, five flavones and one isoflavone, were isolated from the active fraction. The structure of the new compound was elucidated by spectroscopic methods, including 1D and 2D NMR and MS. All of the isolates are reported for the first time from adlay except naringenin. LC/MS was also provided as an analytical platform. Our results suggest that flavonoids in adlay bran, partially at least, contribute to its anti-inflammatory effect. Thus, adlay bran may be beneficial to the health of consumers. ? 2010 Elsevier Ltd. All rights reserved. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413375 | ISSN: | 03088146 | DOI: | 10.1016/j.foodchem.2010.12.074 |
顯示於: | 食品科技研究所 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。