Antioxidant and Anti-Inflammatory Flavonoids from the Flowers of Chuju, a Medical Cultivar of Chrysanthemum Morifolim Ramat
Abstract: Chuju, the flower of Chrysanthemum morifolim cv. Chuju, is a traditional medicine-food material used in China. Bioassay-guided chemical investigation on Chuju led the isolation of 16 flavonoids (1-16) characterized as quercetin (1), isorhamnetin 3-O-b-D-glucoside (2), eriodictyol (3), pyracanthoside (4), apigenin (5), apigetrin (6), acacetin (7), acacipetalin (8), luteolin (9), diosmetin (10), spinacetin (11), axillarin (12), bonanzin (13), cirsiliol (14), chrysosplenol D (15) and artemetin (16). Among them, compounds (11-16) were first reported from the Chrsanthemum species. Chuju flavonoids displayed strong antioxidant in DPPH (1, 1-diphenyl-2- picrylhydrazyl) radical scavenging assay, and high anti-inflammatory activity by inhibiting NO production in LPS-induced RAW 264.7 cells. These findings suggests that Chuju is an ideal source of natural flavonoids with significant antioxidant and anti-inflammatory effects, and is worthy of further development as health-promoting food or supplement.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Sociedad Química de México A.C.
2017
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| Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1870-249X2017000400282 |
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