Antioxidant compounds from Rosa laevigata fruits
Li, Xi1,2; Cao, Wei3; Shen, Ying4; Li, Ning5; Dong, Xiao-Ping2; Wang, Kai-Jin5; Cheng, Yong-Xian1
Corresponding AuthorCheng, YX (reprint author), Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China, yxcheng@mail.kib.ac.cn
2012-02-01
Source PublicationFOOD CHEMISTRY
ISSN0308-8146
Volume130Issue:3Pages:575-580
AbstractRosa laevigata fruit is a foodstuff used in China to brew wine, extract brown pigments, and make a healthy vinegar-based beverage. It is also widely used in traditional Chinese medicine to treat nephropathy. We isolated 20 compounds from the fruit, including two new lignans, rosalaevins A and B (1 and 2), and 18 phenolic compounds isolated for the first time. Their antioxidant potentials were evaluated with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP) assays, and a beta-carotene linoleate model system. Several compounds exhibited powerful antioxidant capacities. No compound inhibited nitric oxide production in macrophage cells. These results provide new insights into the role of R. laevigata fruit in the prevention of nephropathy, and may lend support to the development of this fruit as a health-promoting food. (C) 2011 Elsevier Ltd. All rights reserved.
KeywordRosa Laevigata Rosaceae Lignans Antioxidant Activity Nitric Oxide Production
Subject AreaChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
DOI10.1016/j.foodchem.2011.07.076
Indexed BySCI
Language英语
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000296039400015
Citation statistics
Cited Times:27[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/10389
Collection植物化学与西部植物资源持续利用国家重点实验室
Affiliation1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China
2.Chengdu Univ Tradit Chinese Med, Coll Pharm, Chengdu 610075, Peoples R China
3.NW Univ Xian, Dept Food Sci & Technol, Xian 710069, Peoples R China
4.First Peoples Hosp Yunnan Prov, Dept Nephrol, Kunming 650032, Peoples R China
5.Anhui Univ, Sch Life Sci, Hefei 230039, Anhui, Peoples R China
Recommended Citation
GB/T 7714
Li, Xi,Cao, Wei,Shen, Ying,et al. Antioxidant compounds from Rosa laevigata fruits[J]. FOOD CHEMISTRY,2012,130(3):575-580.
APA Li, Xi.,Cao, Wei.,Shen, Ying.,Li, Ning.,Dong, Xiao-Ping.,...&Cheng, Yong-Xian.(2012).Antioxidant compounds from Rosa laevigata fruits.FOOD CHEMISTRY,130(3),575-580.
MLA Li, Xi,et al."Antioxidant compounds from Rosa laevigata fruits".FOOD CHEMISTRY 130.3(2012):575-580.
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