Journal
FOODS
Volume 8, Issue 10, Pages -Publisher
MDPI
DOI: 10.3390/foods8100441
Keywords
amentoflavone; Chinese olive (Canarium album L.); protocatechuic acid; sitoindoside I; tetrahydroamentoflavone
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Funding
- Ministry of Science and Technology, Taiwan [MOST 107-2320-B-002-003-MY3, MOST 104-2320-B-002-039]
- China Medical University under the Higher Education sprout project by the Ministry of Education, Taiwan [CMRC-CHM-4]
- Taiwan Ministry of Health and Welfare Clinical Trial Center [MOHW107-TDU-B-212-123004]
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Chinese olive (Canarium album L.), a rich source of polyphenols, can be used as a functional food ingredient. We previously showed that the ethyl acetate fraction of this extract (CO-EtOAc) is an effective anti-inflammatory agent. Therefore, here, we aimed to screen the bioactive fractions extracted from CO-EtOAc using different isolation techniques, and purify the bioactive compounds based on their cytotoxic and anti-inflammatory abilities. CO-EtOAc was fractionated using silica gel and Sephadex column chromatography, and the active compounds were isolated and purified by high-performance liquid chromatography (HPLC). The structures of the resulting compounds were identified using proton nuclear magnetic resonance (NMR) spectra. Activity-directed fractionation and purification were used to identify the following active compounds with anti-inflammatory effects using lipopolysaccharide (LPS)-stimulated mouse macrophages: sitoindoside I, amentoflavone, tetrahydroamentoflavone and protocatechuic acid. For the first time, sitoindoside I and tetrahydroamentoflavone were isolated from Chinese olive, and the anti-inflammatory compounds of CO-EtOAc were identified, suggesting its potential for used as a health food ingredient.
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