Constituents from Solidago virgaurea var. gigantea and their inhibitory effect on lipid accumulation.


Journal

Fitoterapia
ISSN: 1873-6971
Titre abrégé: Fitoterapia
Pays: Netherlands
ID NLM: 16930290R

Informations de publication

Date de publication:
Oct 2020
Historique:
received: 11 05 2020
revised: 23 06 2020
accepted: 29 06 2020
pubmed: 8 7 2020
medline: 16 3 2021
entrez: 8 7 2020
Statut: ppublish

Résumé

In this study, the anti-adipogenic activities of compounds isolated from Solidago viraurea var. gigantea (SG) extracts were investigated using Oil Red O staining in the 3T3-L1 cell line. Four known compounds including 3,5-di-O-caffeoylquinic acid (5), protocatechuic acid (6), chlorogenic acid (7), and kaempferol-3-O-rutinoside (8), and four undescribed compounds including (1R,2S,3S,5R,7S)-methyl 7-((cinnamoyloxy)methyl)-2,3-dihydroxy-6,8-dioxabicyclo[3.2.1]octane-5-carboxylate (1), (1R,2S,3S,5R,7S)-methyl 2,3-dihydroxy-7-((((Z)-3-phenylacryloyl)oxy)methyl)-6,8-dioxabicyclo[3.2.1]octane-5-carboxylate (2), (1R,2S,3S,5R,7S)-2,3-dihydroxy-7-((((Z)-3-phenylacryloyl)oxy)methyl)-6,8-dioxabicyclo[3.2.1]octane-5-carboxylic acid (3), and (1R,2S,3S,5R,7S)-7-((cinnamoyloxy)methyl)-2,3-dihydroxy-6,8-dioxabicyclo[3.2.1]octane-5-carboxylic acid (4) were isolated from S. viraurea var. gigantea. The structures of the compounds were first identified by comparing their

Identifiants

pubmed: 32634454
pii: S0367-326X(20)30265-3
doi: 10.1016/j.fitote.2020.104683
pii:
doi:

Substances chimiques

Anti-Obesity Agents 0
Cinnamates 0
Kaempferols 0
Phytochemicals 0
Quinic Acid 058C04BGYI
cinnamic acid 140-10-3
Chlorogenic Acid 318ADP12RI
kaempferol-3-O-rutinoside 4056D20K3H
5'-O-caffeoylquinic acid O4601UER1Z

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

104683

Informations de copyright

Copyright © 2020 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that there are no conflicts of interest.

Auteurs

Young Soo Jang (YS)

Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea.

Hyun-Yong Kim (HY)

Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea.

Guanglei Zuo (G)

Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea.

Eun Hee Lee (EH)

College of Pharmacy, Korea University, 2511 Sejong-ro, Sejong 339-700, Republic of Korea.

Sung Kwon Kang (SK)

Department of Chemistry, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 305-746, Republic of Korea.

Soon Sung Lim (SS)

Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea; Institute of Korean Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea; Institute of Natural Medicine, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea. Electronic address: limss@hallym.ac.kr.

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Classifications MeSH