Antioxidant and Anti-Inflammatory Flavonoids from the Flowers of Chuju, a Medical Cultivar of Chrysanthemum Morifolim Ramat

  • Jun Hu Anhui University
  • Wei Ma Anhui Medical University
  • Ning Li Anhui Medical University
  • Kai-Jin Wang Anhui University
Keywords: Chrysanthemum morifolim cv. Chuju, Chuju flowers, flavonoids, antioxidant activity, anti-inflammatory activity

Abstract

Chuju, the flower of Chrysanthemum morifolim cv. Chuju, is a traditional medicine-food material used in China. Bioassay-guided chemical investigation on Chuju led the isolation of 16 flavonoids (1-16) characterized as quercetin (1), isorhamnetin 3-O-β-D-glucoside (2), eriodictyol (3), pyracanthoside (4), apigenin (5), apigetrin (6), acacetin (7), acacipetalin (8), luteolin (9), diosmetin (10), spinacetin (11), axillarin (12), bonanzin (13), cirsiliol (14), chrysosplenol D (15) and artemetin (16). Among them, compounds (11-16) were first reported from the Chrysanthemum species. Chuju flavonoids displayed strong antioxidant in DPPH (1, 1-diphenyl-2- picrylhydrazyl) radical scavenging assay, and high anti-inflammatory activity by inhibiting NO production in LPS-induced RAW 264.7 cells. These findings suggests that Chuju is an ideal source of natural flavonoids with significant antioxidant and anti-inflammatory effects, and is worthy of further development as health-promoting food or supplement.

Author Biographies

Jun Hu, Anhui University
School of Life Sciences
Wei Ma, Anhui Medical University
School of Pharmacy
Ning Li, Anhui Medical University
School of Pharmacy
Kai-Jin Wang, Anhui University
School of Life Sciences

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Published
01-30-2018