New Anti-Inflammatory Aromatic Components from Antrodia camphorata

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 期刊論文 > Item 310904400/25282

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题名:	New Anti-Inflammatory Aromatic Components from Antrodia camphorata
作者:	Che, Yu-Chang;Chen, Yu-Chang;Chiu, His-Lin;Chiu, His-Lin;趙哲毅;Chao, Che-Yi;Lin, Wen-Hsin;Lin, Wen-Hsin;Kuopin, Louis;Chao, Louis Kuoping;Guan-Jhong, H;Huang, Guan-Jhong;Yueh-Hsiung;Kuo, Yueh-Hsiung
贡献者:	保健營養生技學系
日期:	2013-02
上传时间:	2013-07-11 06:02:19 (UTC+0)
摘要:	Three new benzenoids, 3-isopropenyl-2-methoxy-6-methyl-4,5-methylenedioxy- phenol (1), 2-hydroxy-4,4'-dimethoxy-3,3'-dimethyl-5,6,5',6'-bimethylenedioxybiphenyl (2), 4,4'-dihydroxy-3,3'-dimethoxy-2,2'-dimethyl-5,6,5',6'-bimethylenedioxybiphenyl (3), together with two known benzenoids, 2,3,6-trimethoxy-5-methylphenol (4) and 2,3-methylenedioxy- 4-methoxy-5-methylphenol (5), were isolated from Antrodia camphorata. Our results support that compounds 1-5 potently inhibited LPS (lipopolysaccharide)-induced nitric oxide (NO) production in a dose-dependent manner. The IC(50) values of compounds 1, 3 and 5 were 1.8 ± 0.2, 18.8 ± 0.6 and 0.8 ± 0.3 μg/mL, respectively.
關聯:	INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES; 14(3):4629-39.
显示于类别:	[食品營養與保健生技學系] 期刊論文

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