油茶
多酚
体外
山奈酚
化学
一氧化氮
传统医学
消炎药
类黄酮
食品科学
肿瘤坏死因子α
生物
有机化学
生物化学
抗氧化剂
药理学
医学
免疫学
作者
Zhangtie Wang,Fangcheng Qiu,Li Chen,Ming Chang,Xingguo Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-05-01
卷期号:344: 128660-128660
被引量:39
标识
DOI:10.1016/j.foodchem.2020.128660
摘要
Camellia oleifera (C. oleifera) oil is known as “oriental olive oil”. We previously reported the anti-inflammatory activity of C. oleifera oil was mainly attributed to the phenolic compounds, but the specific compounds remain uncovered. In this study, phenolic compounds in the form of free (11.92 μg GAE/g), esterified (37.57 μg GAE/g), glycosylated (128.71 μg GAE/g), and insoluble (47.53 μg GAE/g) were prepared from C. oleifera oil. Their anti-inflammatory activities were evaluated by lipopolysaccharide induced RAW 264.7 macrophage. Glycosylated fraction showed the highest anti-inflammatory activity as indicated by the low production of nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6). Subsequently, 13 different glycosylated polyphenols were identified by UPLC-Q-TOF/MS, and the major compounds were purified for anti-inflammatory re-evaluation. Lower anti-inflammatory activities of compound 3 and compound 6 were observed when compared to kaempferol. Overall, these results would promote the utilization of phenolic compounds in C. oleifera oil.
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