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Flavonoids from the Buds ofRosa damascenaInhibit the Activity of 3-Hydroxy-3-methylglutaryl-coenzyme A Reductase and Angiotensin I-Converting Enzyme
- Source :
- Journal of Agricultural and Food Chemistry. 58:882-886
- Publication Year :
- 2010
- Publisher :
- American Chemical Society (ACS), 2010.
-
Abstract
- Rosa damascena has been manufactured as various food products, including tea, in Korea. A new flavonoid glycoside, kaempferol-3-O-beta-D-glucopyranosyl(1-->4)-beta-D-xylopyranoside, named roxyloside A was isolated from the buds of this plant, along with four known compounds, isoquercitrin, afzelin, cyanidin-3-O-beta-glucoside, and quercetin gentiobioside. The chemical structures of these compounds were determined by spectroscopic analyses, including FAB-MS, UV, IR, (1)H and (13)C NMR, DEPT, and 2D NMR (COSY, HSQC, and HMBC). All the isolated compounds except cyanidin-3-O-beta-glucoside exhibited high levels of inhibitory activity against 3-hydroxy-3-methylglutaryl-coenzyme A (HMG-CoA) reductase with IC(50) values ranging from 47.1 to 80.6 microM. Cyanidin-3-O-beta-glucoside significantly suppressed angiotensin I-converting enzyme (ACE) activity, with an IC(50) value of 138.8 microM, while the other four compounds were ineffective. These results indicate that R. damascena and its flavonoids may be effective to improve the cardiovascular system.
- Subjects :
- Male
Stereochemistry
Flavonoid
Angiotensin-Converting Enzyme Inhibitors
Flowers
Peptidyl-Dipeptidase A
Reductase
Rosa
Rats, Sprague-Dawley
Rosa × damascena
chemistry.chemical_compound
Animals
Afzelin
Enzyme Inhibitors
Lung
Flavonoids
chemistry.chemical_classification
biology
Plant Extracts
food and beverages
Glycoside
General Chemistry
biology.organism_classification
Enzyme assay
Rats
Kinetics
chemistry
Biochemistry
Polyphenol
Microsomes, Liver
biology.protein
Acyl Coenzyme A
Rabbits
General Agricultural and Biological Sciences
Quercetin
Subjects
Details
- ISSN :
- 15205118 and 00218561
- Volume :
- 58
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry
- Accession number :
- edsair.doi.dedup.....67c82c76a783b45c998d9457f3b5f260