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Evaluation of Free Radical Scavenging Activity of Iridoid Aucubigenin and its Glycoside
Asian Journal of Chemistry,
Vol. 26 No. 2 (2014): Vol 26 Issue 2
Abstract
The iridoid aucubigenin and its glycoside aucubin have been investigated for their in vitro free radical scavenging activity. Various methods, such as the scavenging activities towards DPPH radical, superoxide anion radical and hydroxyl radical, were efficiently established. The results showed that both compounds exhibited significant differences in free radical scavenging activity.
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- S.J. Heo, E.J. Park, K.W. Lee and Y.J. Jeon, Bioresour. Technol., 96, 1613 (2005); doi:10.1016/j.biortech.2004.07.013.
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References
S.J. Heo, E.J. Park, K.W. Lee and Y.J. Jeon, Bioresour. Technol., 96, 1613 (2005); doi:10.1016/j.biortech.2004.07.013.
G.R. Zhao, H.M. Zhang, T.X. Ye, Z.J. Xiang, Y.J. Yuan, Z.X. Guo and L.B. Zhao, Food Chem. Toxicol., 46, 73 (2008); doi:10.1016/j.fct.2007.06.034.
L.C. Zhu, J. Tan, B.C. Wang, R. He, Y.P. Liu and C. Zheng, Chem. Biodivers., 6, 1716 (2009); doi:10.1002/cbdv.200800248.
S. Pacifico, B. D'Abrosca, M.T. Pascarella, M. Letizia, P. Uzzo, V. Piscopo and A. Fiorentino, Bioorg. Med. Chem., 17, 6173 (2009); doi:10.1016/j.bmc.2009.07.065.
Y.T. Tung, J.H. Wu, Y.H. Kuo and S.T. Chang, Bioresour. Technol., 98, 1120 (2007); doi:10.1016/j.biortech.2006.04.017.
X.Y. Su, Z.Y. Wang and J.R. Liu, Food Chem., 117, 681 (2009); doi:10.1016/j.foodchem.2009.04.076.
V.C. Rakotondramasy, C. Mouriès, X. Cachet, A. Neghra, M.E. Mourabet, F. Tillequin, M. Koch and B. Deguin, Eur. J. Med. Chem., 45, 2314 (2010); doi:10.1016/j.ejmech.2010.02.007.
J.N. Ho, Y.H. Lee, Y.D. Lee, W.J. Jun, H.K. Kim, B.S. Hong, D.H. Shin and H.Y. Cho, Biosci. Biotechnol. Biochem., 69, 2227 (2005); doi:10.1271/bbb.69.2227.
L. Jin, H.Y. Xue, L.J. Jin, S.Y. Li and Y.P. Xu, Eur. J. Pharm., 582, 162 (2008); doi:10.1016/j.ejphar.2007.12.011.
Y. Li, Y. Zhao, Y.M. Zhang, M.J. Wang and W.J. Sun, Carbohydr. Res., 344, 2270 (2009); doi:10.1016/j.carres.2009.08.021.
A. Braca, N. De Tommasi, L. Di Bari, C. Pizza, M. Politi and I. Morelli, J. Nat. Prod., 64, 892 (2001); doi:10.1021/np0100845.
W. Huang, A. Xue, H. Niu, Z. Jia and J.W. Wang, Food Chem., 114, 1147 (2009); doi:10.1016/j.foodchem.2008.10.079.
H. Wang, X.D. Gao, G.C. Zhou, L. Cai and W.B. Yao, Food Chem., 106, 888 (2008); doi:10.1016/j.foodchem.2007.05.068.
Y. Chen, L. Cai, C. Zhao, H.C. Xu, C.Y. Cao, Y. Liu, L. Jia, H.X. Yin, C. Chen and H. Zhang, Food Chem., 109, 269 (2008); doi:10.1016/j.foodchem.2007.10.023.
Z.N. Xiang and Z.X. Ning, LWT - Food Sci. Technol., 41, 1189 (2008); doi:10.1016/j.lwt.2007.08.006.
W.Z. Tang and S. Tassos, Water Res., 31, 1117 (1997); doi:10.1016/S0043-1354(96)00348-X.