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Anti-Allergic and Antioxidant Effects of Flavonoid Glycosides Isolated from Hop (Humulus lupulus L) Flowers
Corresponding Author(s) : Qiyong Huai
Asian Journal of Chemistry,
Vol. 26 No. 10 (2014): Vol 26 Issue 10
Abstract
Four flavonoid glycosides i.e., isoquercitrin, astragalin, rutin and kaempferol 3-rutinoside, were isolated from the aqueous extract of the hop flowers. In the present study, we carried out the anti-allergic and antioxidant activity of each flavonoid glycosides separately. Isoquercitrin, rutin have the best anti-allergic and antioxidant activity. The structure-activity relationship of flavonoid glycosides for anti-allergic and antioxidant actions were studied. This study suggests that compounds from hop flowers are potential inhibitors against hyaluronidase and antioxidants, indicate a promising strategy for the development of natural anti-allergic, antioxidant medicines and functional foods.
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References
J.F. Stevens and J.E. Page, Phytochemistry, 65, 1317 (2004); doi:10.1016/j.phytochem.2004.04.025.
H. Tobe, Y. Muraki, K. Kitamura, O. Komiyama, Y. Sato, T. Sugioka, H.B. Maruyama, E. Matsuda and M. Nagai, Biosci. Biotechnol. Biochem., 61, 158 (1997); doi:10.1271/bbb.61.158.
P.J. Magalhaes, D.O. Carvalho, J.M. Cruz, L.F. Guido and A.A. Barros, Nat. Prod. Commun., 4, 591 (2009).
S. Milligan, J. Kalita, V. Pocock, A. Heyerick, L. De Cooman, H. Rong and D. De Keukeleire, Reproduction, 123, 235 (2002); doi:10.1530/rep.0.1230235.
F. Zhao, H. Nozawa, A. Daikonnya, K. Kondo and S. Kitanaka, Biol. Pharm. Bull., 26, 61 (2003); doi:10.1248/bpb.26.61.
S. Segawa, K. Yasui, Y. Takata, T. Kurihara, H. Kaneda and J. Watari, Biosci. Biotechnol. Biochem., 70, 2990 (2006); doi:10.1271/bbb.60384.
C.N.A. Leong, M. Tako, I. Hanashiro and H. Tamaki, Food Chem., 109, 415 (2008); doi:10.1016/j.foodchem.2007.12.069.
Z. Zhao, J. Jin, J. Ruan, C. Zhu, C. Lin, W. Fang and Y. Cai, J. Nat. Prod., 70, 1683 (2007); doi:10.1021/np0703850.
K. Ippoushi, Y. Yamaguchi, H. Itou, K. Azuma and H. Higashio, Food Sci. Technol. Res., 6, 74 (2000); doi:10.3136/fstr.6.74.
O.P. Sharma and T.K. Bhat, Food Chem., 113, 1202 (2009); doi:10.1016/j.foodchem.2008.08.008.