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Open AccessArticle

Identification and Structural Elucidation of Anti-Inflammatory Compounds from Chinese Olive (Canarium Album L.) Fruit Extracts

1
Department of Chinese Pharmaceutical Sciences and Chinese Medicine Resources, China Medical University, Taichung 40402, Taiwan
2
Department of Biotechnology, Asia University, Taichung 41354, Taiwan
3
Chinese Medicine Research Center, China Medical University, Taichung 40402, Taiwan
4
Departments of Medicine and Biological Chemistry, Johns Hopkins University School of Medicine and Johns Hopkins All Children’s Hospital, St. Petersburg, FL 33701, USA
5
Institute of Food Science and Technology, National Taiwan University; Taipei 106, Taiwan
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Foods 2019, 8(10), 441; https://doi.org/10.3390/foods8100441
Received: 3 September 2019 / Revised: 22 September 2019 / Accepted: 24 September 2019 / Published: 26 September 2019
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Chinese olive (Canarium album L.), a rich source of polyphenols, can be used as a functional food ingredient. We previously showed that the ethyl acetate fraction of this extract (CO-EtOAc) is an effective anti-inflammatory agent. Therefore, here, we aimed to screen the bioactive fractions extracted from CO-EtOAc using different isolation techniques, and purify the bioactive compounds based on their cytotoxic and anti-inflammatory abilities. CO-EtOAc was fractionated using silica gel and Sephadex column chromatography, and the active compounds were isolated and purified by high-performance liquid chromatography (HPLC). The structures of the resulting compounds were identified using proton nuclear magnetic resonance (NMR) spectra. Activity-directed fractionation and purification were used to identify the following active compounds with anti-inflammatory effects using lipopolysaccharide (LPS)-stimulated mouse macrophages: sitoindoside I, amentoflavone, tetrahydroamentoflavone and protocatechuic acid. For the first time, sitoindoside I and tetrahydroamentoflavone were isolated from Chinese olive, and the anti-inflammatory compounds of CO-EtOAc were identified, suggesting its potential for used as a health food ingredient. View Full-Text
Keywords: amentoflavone; Chinese olive (Canarium album L.); protocatechuic acid; sitoindoside I; tetrahydroamentoflavone amentoflavone; Chinese olive (Canarium album L.); protocatechuic acid; sitoindoside I; tetrahydroamentoflavone
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Kuo, Y.-H.; Yeh, Y.-T.; Pan, S.-Y.; Hsieh, S.-C. Identification and Structural Elucidation of Anti-Inflammatory Compounds from Chinese Olive (Canarium Album L.) Fruit Extracts. Foods 2019, 8, 441.

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