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A new flavone glucoside, acacetin-7-O-(3″-O-acetyl-6″-O-malonyl)-β-d-glucopyranoside (1), two new phenolic glucosides, (3R,7R)-tuberonic acid-12-O-[6′-O-(E)-feruloyl]-β-d-glucopyranoside (14) and salicylic acid-2-O-[6′-O-(E)-feruloyl]-β-d-glucopyranoside (15), and two new phenylpropanoid glucosides, chavicol-1-O-(6′-O-methylmalonyl)-β-d-glucopyranoside (17) and chavicol-1-O-(6′-O-acetyl)-β-d-glucopyranoside(18), as well as 26 known compounds, 2–13, 16, and 19–31, were isolated from the aerial parts of Agastache rugose. The structures of the new compounds were established by spectroscopic/spectrometric methods such as HRESIMS, NMR, and ECD. The anti-inflammatory effect of the isolated compounds was evaluated by measuring their inhibitory activities on prostaglandin E2(PGE2) in lipopolysaccharide (LPS)-treated RAW 264.7 macrophages. New compounds 1, 15, 17, and 18inhibited LPS-induced PGE2production with IC50values of 16.8 ± 0.8, 33.9 ± 4.8, 14.3 ± 2.1, and 48.8 ± 4.4 μM, respectively. Compounds 5, 7, 9−11, 13, 19, 20, 22, and 27–30showed potent inhibitory activities with IC50values of 1.7–8.4 μM.

An activity-guided fractionation procedure of the 70% aqueous EtOH extract from the roots of Patrinia scabraled to the isolation and characterization of five new iridoids, patriscabrins A–E (1–5), along with 13 known compounds. The structures of 1–5were determined by interpretation of spectroscopic data, particularly by 1D and 2D NMR, ECD, and VCD studies. Thereafter, isolates were evaluated for their inhibitory effects on lipopolysaccharide-induced nitric oxide production in RAW 264.7 cells. Of these, the new iridoids 2and 5and the known lignan patrineolignan B (6) exhibited IC50values of 14.7 to 17.8 μM.

AbstractThe food service sector is a huge part of the tourism and hospitality industry. Restaurants can be found everywhere in the world as humans always need and seek to eat. In our current world, most people eat out for more reasons than simply to have food to survive; people seek a meal experience which includes both tangible (e.g. food and drink) and intangible (e.g. service, mood, atmosphere, etc.) aspects combined to generate an entire product service mix. The atmosphere of the food service sector is considered to be the total environment to which customers are exposed. The purpose of this study is to compare cross-cultural differences in perceptions of restaurant atmosphere. In order to achieve the aim of this study to compare cross-cultural differences in restaurant atmosphere, a total of 101 questionnaires were collected from Asian restaurants in Bournemouth, UK. The results of this study indicate that restaurants must offer quality food to attract and retain customers. Also, customers consider staff behavior as an important aspect that impact on their choice and preference in choosing a restaurant was differed between cultures. To gain a competitive advantage in the present market, restaurants must also offer quality of service and meals of good value. Study results implied that restaurants must create a great atmosphere and managers must communicate actively to consumers that the core service will remain the same or become better.