4.4 Article

Antioxidant and anti-inflammatory activities of 3,5-dicaffeoylquinic acid isolated from Ligularia fischeri leaves

Journal

FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 1, Pages 257-263

Publisher

KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0034-y

Keywords

anti-inflammatory; antioxidant; 3,5-dicaffeoylquinic acid; Ligularia fischeri; nitric oxide

Funding

  1. Ministry of Trade, Industry and Energy
  2. Korea Institute for Advancement of Technology (KIAT)
  3. business promotion of Baekdu-daegan Greenmine Resources [R0000474]
  4. Ildong Foodis

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A potent anti-inflammatory compound was isolated and identified from leaves of Ligularia fischeri. The ethyl acetate fraction was used for purification of the compound and yielded 3,5-dicaffeoylquinic acid (DCQA). The identity of the compound was confirmed using H-1, C-13 NMR, and MS analysis. DCQA showed strong DPPH (IC50=4.26 mu g/mL), ABTS (TEAC value=0.9974) radical scavenging, and FRAP activities (=3.84 mmole of Trolox equivalent/g). DCQA effectively inhibited production of NO in RAW 264.7 cells induced using lipopolysaccharide (LPS) in a concentration dependent manner (50-250 mu g/mL). DCQA significantly suppressed (p < 0.05) up-regulation of inducible NO synthase (iNOS), cyclooxygenase-2 (COX-2), and tumor necrosis factor-alpha (TNF-alpha) gene expressions. The isolated DCQA can be useful for development of effective anti-inflammatory agents.

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