Article

Isolation and characterization of phenolic antioxidants from Plantago herb.

College of Pharmaceutical Sciences, Matsuyama University, Matsuyama, Ehime, Japan.
Molecules (Impact Factor: 2.43). 01/2012; 17(5):5459-66. DOI:10.3390/molecules17055459
Source: PubMed

ABSTRACT Seven phenolic compounds, including a new phenylethanoid glycoside, were isolated from the ethyl acetate fraction of an aqueous ethanol extract of Plantago Herb (whole part of Plantago asiatica L.), which showed significant antioxidative activity. The new compound was characterized as 2-(3,4-dihydroxyphenyl)ethyl 3-O-β-D-allopyranosyl-6-O-caffeoyl-β-D-glucopyranoside on the basis of spectral and chemical evidence, and its antioxidant activity was comparable to that of tea catechins.

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    ABSTRACT: Various abiotic stresses lead to the overproduction of reactive oxygen species (ROS) in plants and animals which are highly reactive and toxic causing damage to proteins, lipids, carbohydrates and DNA thus leads to oxidative stress. This oxidative stress causes damage to tissues and results in large number of diseases. Antioxidants neutralize the effects of ROS and thus help in preventing diseases. Antioxidants can be natural or synthetic. Natural antioxidants can be taken up through diet as they are present in fruits, vegetables and spices. There are also certain synthetic antioxidants like BHT and BHA that also inhibit oxidation. However, these synthetic antioxidants have now been reported to be dangerous to humans so the search for non-toxic antioxidants have intensified in the recent years.
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Yoshiaki Amakura