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- Title
Isolation and identification of terpenoids from chicory roots and their inhibitory activities against yeast α-glucosidase.
- Authors
Fan, Hang; Chen, Jian; Lv, Han; Ao, Xiancan; Wu, Yuexian; Ren, Bingru; Li, Weilin
- Abstract
Chicory ( Cichorium intybus L.var. sativum L., Asteraceae) is a multipurpose plant cultivated as vegetable and coffee substitute in Europe and North America, also as folk medicine in China. The extracts from chicory roots showed significant effect on inhibition against α-glucosidase. By a bioassay-guided approach, the chemical fraction with high α-glucosidase inhibition was found and its chemical profile was tentatively described by UPLC-Q-TOF/MS to include 28 compounds. Further chemical isolation yielded six compounds, their chemical structures were elucidated as 11β-13-dihydrolactucin ( 1), lactucin ( 2), 8-deoxylactucin ( 3), jacquinelin ( 4), 11β,13-dihydrolactucopicrin ( 5) and lactucopicrin ( 6), and among them, the compound 4 showed the strongest inhibitory activity against yeast α-glucosidase with IC value of 4.180 μM. The present results suggest that chicory roots can eventually exhibit anti-diabetic effect and the sesquiterpenes may be responsible for the activity.
- Subjects
CHINA; TERPENES; CHICORY; GLUCOSIDASES; TRADITIONAL medicine
- Publication
European Food Research & Technology, 2017, Vol 243, Issue 6, p1009
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-016-2810-1