Publications (5)15.15 Total impact
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Article: Biodiversity and phytochemical quality in indigenous and state-supported tea management systems of yunnan, china
Conservation Letters 01/2012; · 4.08 Impact Factor -
Article: The known immunologically active components of Astragalus account for only a small proportion of the immunological adjuvant activity when combined with conjugate vaccines.
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ABSTRACT: The 95 % ethanol extract of Astragalus has been demonstrated to have potent activity as an immunological adjuvant when administered with vaccines of various types. We endeavor here to identify the components of this extract that are responsible for this adjuvant activity. Mice were immunized with KLH conjugated to cancer carbohydrate antigens globo H and GD3 and cancer peptide antigen MUC1 combined with different Astragalus fractions or with commercially available Astragalus saponins and flavonoids. The antibody responses against cancer antigens and KLH were quantitated in ELISA assays, and toxicity was calculated by weight loss. Astragalosides II and IV were the most active components, but the toxicity of these two differed dramatically. Astragaloside II was the most toxic Astragalus component with 5-10 % weight loss at a dose of 500 µg while astragaloside IV showed no weight loss at all at this dose, suggesting that astragaloside IV might be utilized as an immunological adjuvant in future studies. Several flavonoids also had significant adjuvant activity. However, when the activities of these known immunologically active components of Astragalus (and of endotoxin) are calculated based on the extent of their presence in the 95 % ethanol extract, they provide only a small proportion of the immunological activity. This raises the possibility that additional uniquely active components of Astragalus may contribute to adjuvant activity, or that the adjuvant activity of Astragalus is greater than the activity of the sum of its parts.Planta Medica 12/2010; 77(8):817-24. · 2.15 Impact Factor -
Article: Pu-erh tea tasting in Yunnan, China: correlation of drinkers' perceptions to phytochemistry.
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ABSTRACT: Pu-erh (or pu'er) tea tasting is a social practice that emphasizes shared sensory experience, wellbeing, and alertness. The present study examines how variable production and preparation practices of pu-erh tea affect drinkers' perceptions, phytochemical profiles, and anti-oxidant activity. One hundred semi-structured interviews were conducted in Yunnan Province to understand the cultural and environmental context of pu-erh tea tasting. The gong fu cha dao ('way of tea' with 'effort,' 'work,' or 'skill') method of brewing tea through multiple infusions was employed to evaluate green and black pu-erh samples from smallholder agro-forests and terrace plantations. Ranking interviews, High Performance Liquid Chromatography (HPLC), and the 1-1-diphenyl-2-picrylhydrazyl (DPPH) assay were conducted to characterize color and taste profiles, Total Catechin Content (TCC), Total Methylxanthine Content (TMC), and free radical scavenging capacity (IC(50)). Significant variation was found among pu-erh samples based on: (1) agro-ecosystem mode of production by TCC (P<0.0001) and TMC (P<0.0265), (2) processing method for TCC (P<0.0001), TMC (P<0.0027), and free radical scavenging capacity (P<0.0001), (3) infusion sequence for TMC (P<0.0013), (4) taste rankings for TCC (P<0.0001), TMC (P<0.0001), and IC(50) (P<0.0059) and, (5) color rankings for TMC (P<0.0009) and IC(50) (P<0.0001). Samples rated as bitter and bitter-sweet contained the greatest TCC and free radical scavenging capacity. This research demonstrated that production environment, processing methods, and infusion sequence in preparing tea are related to the phytochemical profile, free radical scavenging activity, and flavor of tea. Findings contribute to the ethnomedical literature by supporting previous studies that have hypothesized that the taste of plants, particularly bitterness, may guide societies in the search for medicinal plants and beneficial phytochemicals.Journal of ethnopharmacology 10/2010; 132(1):176-85. · 2.32 Impact Factor -
Article: Echinacea purpurea aerial extract alters course of influenza infection in mice.
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ABSTRACT: Influenza infection is a major clinical problem and Echinacea purpurea, a widely consumed botanical product, is purported to alter the course of respiratory infections including influenza. Mice infected with WSN influenza A and treated with E. purpurea polysaccharide extract had less weight loss than untreated mice but similar pulmonary viral titers. Echinacea-treated mice had lower systemic and pulmonary KC and IL-10 levels and lower systemic IFN-gamma levels following influenza infection. These suggest that E. purpurea alters the clinical course of influenza infection in mice through modulation of cytokines and not direct antiviral activity.Vaccine 04/2010; 28(23):3956-62. · 3.77 Impact Factor -
Article: Stability evaluation of selected polyphenols and triterpene glycosides in black cohosh.
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ABSTRACT: Black cohosh ( Actaea racemosa L., syn. Cimicifuga racemosa L.) is rich in both triterpene glycosides and polyphenols, which have various biological activities that may be important to its medical use. To evaluate the stability of the polyphenolic constituents and triterpene glycosides of black cohosh, experiments were conducted using three sample types: plant material, extracts of black cohosh, and encapsulated commercial extract. The samples were stored at various temperatures and humidity conditions. Three triterpene glycosides and six major polyphenols in black cohosh were quantitatively measured with an HPLC-PDA method at 0, 3, 6, and 9 weeks. The triterpene glycosides were stable at the tested conditions, whereas the polyphenols were stable only at room temperature and low humidity and not stable at higher temperature and/or humidity due to hydrolysis and/or oxidation. The rate of compound decomposition depended upon the chemical structure of the individual polyphenols. Polyphenols in the extracts decomposed more readily than those in plant material.Journal of Agricultural and Food Chemistry 10/2008; 56(20):9510-9. · 2.82 Impact Factor
Top co-authors
Top Journals
Institutions
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2010
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New York Botanical Garden
New York City, NY, USA
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2008
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CUNY Graduate Center
New York City, NY, USA
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