Antioxidative caffeoylquinic acid derivatives in the roots of burdock (Arctium lappa L.).

Maruta, Yoshihiko; Kawabata, Jun; Niki, Ryoya

doi:10.1021/jf00058a007

Cited by 148 publications

(108 citation statements)

References 10 publications

(12 reference statements)

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“…Edible burdock includes chlorogenic acid, caffeic acid and caffeic acid derivatives as the phenolic compounds (Chen et al, 2004;Maruta et al, 1995). As phenolic compounds express anti-allergic and anti-inflammatory effects (Kimura and Okuda, 1987;Shimoda et al, 2006;Song et al, 2008), they may be the active compounds in the burdock methanol extracts.…”

Section: Resultsmentioning

confidence: 99%

Anti-allergic Effects of Extracts from Commercial Products of Cooked Burdock

Sugiura

Torii

Matsuda

et al. 2009

FSTR

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The anti-allergic effects of commercial products from cooked burdock (burdock salad, fried up burdock and burdock boiled with vinegar) were investigated by analyzing their inhibitory effects on the enzymatic activity (cyclooxygenase-2, lipoxygenase, phospholipase A 2 and hyaluronidase) and the suppression of degranulation from rat basophilic leukemia (RBL)-2H3 cells. The methanol extract of burdock boiled with vinegar did not inhibit the cyclooxygenase-2 activity in the experiments. Those of the burdock salad and fried up burdock exhibited inhibitory activities in all the experiments. The burdock salad extract strongly inhibited lipoxygenase, phospholipase A 2 and hyaluronidase. Thus, commercial cooked burdock, in addition to raw burdock, has bioactivities corresponding to an anti-allergic effect.

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Section: Resultsmentioning

confidence: 99%

Anti-allergic Effects of Extracts from Commercial Products of Cooked Burdock

Sugiura

Torii

Matsuda

et al. 2009

FSTR

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“…[11][12][13][14][15][16] The antifungal activity of compounds 1, 2, 6-10 against Cladosporium cladosporioides and C. sphaerospermum was evaluated by direct bioautography on a TLC plate. 17,18 Only compound 1 exhibited moderate activity (MIC of 100 μg), when compared with the standard nystatin (1.0 μg).…”

Section: Resultsmentioning

confidence: 99%

A new antifungal phenolic glycoside derivative, iridoids and lignans from Alibertia sessilis (vell.) k. schum. (Rubiaceae)

Silva¹,

Bolzani²,

Young³

et al. 2007

J. Braz. Chem. Soc.

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Um novo derivado fenólico glucosilado antifúngico, 3,4,5-trimetoxifenil-1-O-β-D-(5-Osiringoila)-apiofuranosil-(1→6)-β-D-glicopiranosideo (1), juntamente com quatro iridóides conhecidos, ácido geniposídico (2), geniposídeo (3), 6α-hidroxigeniposideo (4) e 6β-hidroxigeniposideo (5); duas lignanas, ( (7); e dois ácidos fenólicos, ácidos clorogênico (8) e salicílico (9) e D-manitol (10), foram isolados do extrato etanólico dos galhos de Alibertia sessilis. As estruturas de 1 e dos compostos conhecidos foram determinadas por análise espectroscópica. Todos os compostos isolados foram avaliados quanto à atividade antifúngica frente aos dois fungos fitopatogênicos Cladosporium cladosporioides e C. sphaerospermum por bioautografia direta. (1), together with four known iridoids, geniposidic acid (2), geniposide (3), 6α-hydroxygeniposide (4) and 6β-hydroxygeniposide (5); two lignans, (+)-lyoniresinol-3α-O-β-D-glucopyranoside (6), (-)-lyoniresinol-3α-O-β-D-glucopyranoside (7); and two phenolic acids, chlorogenic (8) and salicylic acids (9) and D-manitol (10), were isolated from the ethanolic extract of the stems of Alibertia sessilis. Structures of 1 and of the known compounds were determined by spectroscopic analysis. All compounds isolated were evaluated for their antifungal activities against two phytopathogenic fungi strains Cladosporium cladosporioides and C. sphaerospermum by direct bioautography. A new antifungal phenolic glycoside, 3,4,5-trimethoxyphenyl-1-O-β-D-(5-O-syringoyl)-apiofuranosyl-(1→6)-β-D-glucopyranoside

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“…We indicated that a smaller amount of alloxan administration to the acatalasemic mouse developed diabetes than that to normal ones [3], and then deduced that acatalasemic animals promoted diabetes faster and more frequently than normal ones [4]. The root of burdock, Artium lappa, is taken as a vegetable in Japan and contains high amounts of dietary fibers as well as polyphenols such as chlorogenic and caffeic acids [5] [6]. However, there are few preparations to take considerable amounts of the roots as foods.…”

Section: Introductionmentioning

confidence: 98%

Effect of <i>Aspergillus awamori</i>-Fermented Burdock Root on Mouse Diabetes Induced by Alloxan—Prevention of Cell Apoptosis

Takemoto¹,

Doi²,

Zukeran³

et al. 2014

FNS

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Root of burdock contains high amounts of dietary fibers and polyphenols. To improve the functional properties, the root was fermented with Aspergillus awamori. Effect of the fermented burdock on alloxan-induced mouse diabetes was examined. A diet containing the 5% fermented burdock powers was prepared to examine effect of the burdock diet on alloxan-induced mouse diabetes. Mice fed the burdock diet and the control diet for 14 weeks. Then, alloxan (200 mg/kg of body weight) was administrated to each mouse. After 5 days from the administration, blood glucose assay and glucose tolerance test were carried out. Incidence of hyperglycemia decreased and the glucose metabolism was improved when mice fed the burdock diet. Insulin, C-peptide, biomarkers of oxidative stress in plasma and apoptosis in pancreas were examined and compared to those obtained from mice fed the control diet. It is deduced that alloxan-induced diabetes is caused to lower insulin concentration. The fermented-burdock diet improves the diabetes and prevents apoptosis in the pancreas.

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Antioxidative caffeoylquinic acid derivatives in the roots of burdock (Arctium lappa L.).

Cited by 148 publications

References 10 publications

Anti-allergic Effects of Extracts from Commercial Products of Cooked Burdock

Anti-allergic Effects of Extracts from Commercial Products of Cooked Burdock

A new antifungal phenolic glycoside derivative, iridoids and lignans from Alibertia sessilis (vell.) k. schum. (Rubiaceae)

Effect of <i>Aspergillus awamori</i>-Fermented Burdock Root on Mouse Diabetes Induced by Alloxan—Prevention of Cell Apoptosis

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Antioxidative caffeoylquinic acid derivatives in the roots of burdock (Arctium lappa L.).

Cited by 148 publications

References 10 publications

Anti-allergic Effects of Extracts from Commercial Products of Cooked Burdock

Anti-allergic Effects of Extracts from Commercial Products of Cooked Burdock

A new antifungal phenolic glycoside derivative, iridoids and lignans from Alibertia sessilis (vell.) k. schum. (Rubiaceae)

Effect of &lt;i&gt;Aspergillus awamori&lt;/i&gt;-Fermented Burdock Root on Mouse Diabetes Induced by Alloxan—Prevention of Cell Apoptosis

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Effect of <i>Aspergillus awamori</i>-Fermented Burdock Root on Mouse Diabetes Induced by Alloxan—Prevention of Cell Apoptosis