New coumarins and anti-inflammatory constituents from Zanthoxylum avicennae

Jui Ying Cho, Tsong Long Hwang, Tsung Hsien Chang, Yun Ping Lim, Ping Jyun Sung, Zong-Huei Li, Jih Jung Chen

Research output: Contribution to journalArticlepeer-review

29 Citations (Scopus)

Abstract

Zanthoxylum avicennae is commercially used as healthcare products for the improvement of chronic hepatitis and rheumatism. Its fruit is also used as a spice. Five new coumarins, 5′-methoxyauraptene (1), 6,5′- dimethoxyauraptene (2), 5′-methoxycollinin (3), 7-((2′E,5′E)- 7′-methoxy-3′,7′-dimethylocta-2′,5′-dienyloxy) coumarin (4), and 6-methoxy-7-((2′E,5′E)-7′-methoxy-3′, 7′-dimethylocta-2′,5′-dienyloxy)coumarin (5), have been isolated from the leaves of Z. avicennae, together with 15 known compounds (6-20). The structures of these new compounds were determined through spectroscopic and MS analyses. Compounds 6, 9-15, and 18 exhibited inhibition (IC 50 ≤ 8.29 μg/ml) of superoxide anion generation by human neutrophils in response to formyl-l-methionyl-l-leucyl-l-phenylalanine/ cytochalasin B (fMLP/CB). Compounds 6, 10, 12, 14, and 18 inhibited fMLP/CB-induced elastase release with IC 50 values ≤6.30 μg/ml.

Original languageEnglish
Pages (from-to)17-23
Number of pages7
JournalFood Chemistry
Volume135
Issue number1
DOIs
Publication statusPublished - Nov 1 2012

Keywords

  • Anti-inflammatory activity
  • Coumarins
  • Rutaceae
  • Structure elucidation
  • Zanthoxylum avicennae

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

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