Antioxidant prenylflavonoids from Artocarpus communis and Artocarpus elasticus

Lin, Kai‐Wei; Liu, Chiung‐Hui; Tu, Huang-Yao; Ko, Horng‐Huey; Wei, Bai-Luh

doi:10.1016/j.foodchem.2008.12.059

Cited by 56 publications

(26 citation statements)

References 18 publications

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“…Even after processing, these compounds exhibit a large array of biological effects, possibly due to their antioxidant properties. Phytochemicals such as flavonoids, xanthones, triterpenoids, and stilbenes have been identified in different breadfruit cultivars . Many of these bioactive compounds are covalently bound to insoluble forms or as glycosides; therefore, an effective process for extracting and releasing them is often required, and different studies have stated that thermal processes changed the bioaccessibility of carotenoids in breadfruit .…”

Section: Introductionmentioning

confidence: 99%

“…Phytochemicals such as flavonoids, xanthones, triterpenoids, and stilbenes have been identified in different breadfruit cultivars. [8][9][10] Many of these bioactive compounds are covalently bound to insoluble forms or as glycosides; 11 therefore, an effective process for extracting and releasing them is often required, and different studies have stated that thermal processes changed the bioaccessibility of carotenoids in breadfruit. 2,12,13 This context has motivated the present study to apply a metabolomic approach to evaluate the impact of cooking on the antioxidant capacity and bioactive compound profile of breadfruit.…”

Section: Introductionmentioning

confidence: 99%

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Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

et al. 2020

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BACKGROUND This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content and antioxidant capacity analyses. The most efficient solvent was applied to extract the metabolites, which were evaluated by ultra‐performance liquid chromatography coupled with high‐resolution quadrupole time‐of‐flight mass spectrometry in MSE mode. RESULTS Cooked and raw breadfruit presented total phenolic content and antioxidant capacities in almost all extracts, and pure water proved to be the best extractor. Globally, 146 bioactive compounds have been identified for both raw and cooked fruits’ aqueous extracts. Most of these compounds were stable to the heat treatment applied (121 °C/10 min). However, results revealed that 22 metabolites contributed to significantly distinguishing the raw from the cooked samples. Among those, 15 compounds, such as pyrogallol, 1‐acetoxypinoresinol, and scopolin, evidenced higher relative abundance in the cooked extracts. On the other hand, only seven metabolites, such as 4‐hydroxyhippuric acid, epicatechin, and leptodactylone, decreased post‐heating. CONCLUSIONS Cooking promoted little alteration in the bioactive compounds profile of immature breadfruit and thus appears to be an exploitation alternative for this perishable fruit, which seems to be a source of a large range of bioactive compounds. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

et al. 2020

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“…This mid-canopy tree is locally known as "keledang babi" in Peninsular Malaysia or "mentawa" in Borneo. The Artocarpus species are rich in phenolic compounds especially prenylated and pyranoflavonoids with various bioactivities including anti-microbial, antiinflammatory, anti-oxidant, anti-proliferative, anti-cholinergic, AChE inhibitory and tyrosinase inhibitory activities (Arung et al, 2006;Fang, et al, 2008;Lin et al, 2009;Ma et al, 2010;Okoth et al, 2013;Somashekhar et al, 2013). Compound 1 is inactive towards 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radicals, but possesses significant tyrosinase inhibitory activity (Lathiff et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Prediction of Anti‐Alzheimer's Activity of Flavonoids Targeting Acetylcholinesterase in silico

Das

Laskar

Sarker

et al. 2017

Phytochemical Analysis

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Prediction of anti-Alzheimer's activity of flavonoids targeting acetylcholinesterase in silico http://researchonline.ljmu.ac.uk/5218/ Article LJMU has developed LJMU Research Online for users to access the research output of the University more effectively. Copyright © and Moral Rights for the papers on this site are retained by the individual authors and/or other copyright owners. Users may download and/or print one copy of any article(s) in LJMU Research Online to facilitate their private study or for non-commercial research. You may not engage in further distribution of the material or use it for any profit-making activities or any commercial gain.The version presented here may differ from the published version or from the version of the record. Please see the repository URL above for details on accessing the published version and note that access may require a subscription. Objective -The aim of the in silico study was to establish protocols to predict the most effective flavonoid from prenylated and pyrano-flavonoid classes for AchE inhibition linking to the pote tial treat e t of Alzhei er's disease.Methodology -Three flavonoids isolated from Artocarpus anisophyllus Miq. were selected for the study. With these compounds, Lipinski filter, ADME/Tox screening, molecular docking and QSAR were performed in silico. In vitro activity was evaluated by bioactivity staining ased o the Ell a 's ethod.Results -In the Lipinski filter and ADME/Tox screening, all test compounds produced positive results, but in the target fishing, only one flavonoid could successfully target AchE. Molecular docking was performed on this flavonoid, and this compound gained the score as -13.5762. From the QSAR analysis the IC50 was found to be 1659.59 nM. Again, 100 derivatives were generated from the parent compound and docking was performed. The derivative number 20 was the best scorer i.e., -31.6392 and IC50 was predicted as 6.025 nM. Conclusion -Results indicated that flavonoids could be efficient inhibitors of AchE and thus, could be useful in the management of Alzhei er's disease.

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“…Prenylation is an important biosynthetic reaction of natural products, which involves the crucial coupling process of the shikimate or polyketide pathway providing an aromatic nucleus and isoprenoid unit [1]. In addition, the prenylated flavonoids displayed a variety of interesting pharmacological effects such as antiplatelet, cytotoxic, anticancer, anti-tyrosinase, phospholipase C ␥ 1 inhibitor, estrogen-like activity, antioxidant and HIV-1 protease inhibitor [2][3][4][5][6][7][8][9]. The substitution of the flavonoid ring system with a non-polar isoprenoid moiety increases their lipophilicity and affinity to biological membranes is already established [10].…”

Section: Introductionmentioning

confidence: 99%

Isolation and molecular recognization of 6-prenyl apigenin towards MAO-A as the active principle of seeds of Achyranthes aspera

Beula¹,

Raj²,

Mathew

2014

Biomedicine & Preventive Nutrition

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Antioxidant prenylflavonoids from Artocarpus communis and Artocarpus elasticus

Cited by 56 publications

References 18 publications

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

Prediction of Anti‐Alzheimer's Activity of Flavonoids Targeting Acetylcholinesterase in silico

Isolation and molecular recognization of 6-prenyl apigenin towards MAO-A as the active principle of seeds of Achyranthes aspera

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Antioxidant prenylflavonoids from Artocarpus communis and Artocarpus elasticus

Cited by 56 publications

References 18 publications

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MSE

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MSE

Prediction of Anti‐Alzheimer's Activity of Flavonoids Targeting Acetylcholinesterase in silico

Isolation and molecular recognization of 6-prenyl apigenin towards MAO-A as the active principle of seeds of Achyranthes aspera

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Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E