Journal
FOOD CHEMISTRY
Volume 135, Issue 2, Pages 756-763Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.05.015
Keywords
Gomphrena globosa; Phenolic compounds; Betacyanins; Anti-inflammatory; Antioxidant
Funding
- Fundacao para a Ciencia e a Tecnologia [PEst-C/EQB/LA0006/2011]
- Consolider Ingenio [CSD2007-00063 FUN-C-FOOD]
- Grupo de excelencia de la Region de Murcia [04486/GERM/06]
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Gomphrena globosaL. is a popular edible plant used as food colourant and in traditional medicine. In this work, 24 phenolic compounds and eight betacyanins were determined by HPLC-DAD in three different extracts of G. globosa inflorescences. The decoction presented the highest amount of phenolic compounds, kaempferol-3-O-(6-rhamnosyl)hexoside plus kaempferol-3-O-hexoside being the main compounds. The rich betacyanins extract showed isogomphrenin III and gomphrenin III as major metabolites. Decreases in the nitric oxide amounts were observed in LPS-stimulated RAW 264.7 cells. In vitro scavenging micro assays against several reactive species revealed a great antioxidant capacity, particularly against superoxide radical. In general, the best results were obtained with decoction. Some relationships between activity and composition were established. The data provide evidence of the G. globosa inflorescences potential as a source of anti-inflammatory compounds, with relevance for the treatment of acute or chronic inflammatory conditions, and health-promoting antioxidants for use by both food and pharmaceutical industries. (C) 2012 Elsevier Ltd. All rights reserved.
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