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Chemical compositions of chrysanthemum teas and their anti-inflammatory and antioxidant properties.
Li, Yanfang; Yang, Puyu; Luo, Yinghua; Gao, Boyan; Sun, Jianghao; Lu, Weiying; Liu, Jie; Chen, Pei; Zhang, Yaqiong; Yu, Liangli Lucy.
Afiliación
  • Li Y; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States. Electronic address: zoe_li@sjtu.edu.cn.
  • Yang P; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Luo Y; Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
  • Gao B; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States. Electronic address: gaoboyan@sjtu.edu.cn.
  • Sun J; Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, United States. Electronic address: jianghao.sun@ars.usda.gov.
  • Lu W; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: weiying.lu@sjtu.edu.cn.
  • Liu J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: liu_jie@btbu.edu.cn.
  • Chen P; Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, United States. Electronic address: pei.chen@ars.usda.gov.
  • Zhang Y; Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: yqzhang2006@sjtu.edu.cn.
  • Yu LL; Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States. Electronic address: lyu5@umd.edu.
Food Chem ; 286: 8-16, 2019 Jul 15.
Article en En | MEDLINE | ID: mdl-30827670
ABSTRACT
Seventeen commercial chrysanthemum teas (Chrysanthemum morifolium and Coreopsis tinctoria) were extracted with hot-H2O, and examined and compared to the 75% methanol extracts for their chemical compositions using UPLC/Q-TOF-MS analysis. For the first time, 6, 8-C,C-diglucosylapigenin and eriodicyol-7-O-glucoside were detected in the Snow chrysanthemum, and acetylmarein was detected in HangJu, GongJu and HuaiJu. The extracts were also examined for their radical scavenging and anti-inflammatory activities in vitro. The hot-H2O extract of Kunlunmiju 1 had the greatest total phenolic content, and relative DPPH and oxygen radical absorbance capacity values of 12.72 mg gallic acid equivalents/g, 105.48 and 1222.50 µmol Trolox equivalents/g, respectively. In addition, all the hot-H2O extracts suppressed the lipopolysaccharide-induced interleukin-6, IL-1ß and cyclooxygenase-2 mRNA expressions, and H2O2-induced intracellular reactive oxygen species production in cultured cells. The results from this research may be used to promote the consumption of chrysanthemum as a functional tea.
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Chrysanthemum / Antiinflamatorios / Antioxidantes Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Chrysanthemum / Antiinflamatorios / Antioxidantes Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article