Medicinal Foodstuffs. XIV. On the Bioactive Constituents of Moroheiya. (2): New Fatty Acids, Corchorifatty Acids A, B, C, D, E, and F, from the Leaves of Corchorus olitorius L. (Tiliaceae): Structures and Inhibitory Effect on NO Production in Mouse Peritoneal Macrophages.
作者:Masayuki YOSHIKAWA、Toshiyuki MURAKAMI、Hiromi SHIMADA、Satoshi YOSHIZUMI、Masami SAKA、Johji YAMAHARA、Hisashi MATSUDA
DOI:10.1248/cpb.46.1008
日期:——
characterization of the glycosidic constituents in a medical foodstuff "moroheiya," the leaves of Corchorus olitorius L., four higher fatty acids with a trienone function, corchorifatty acids, A, B, C, and D, an undecanoic acid, corchorifatty acid E, and a trihydroxyfatty acid, corchorifatty acid F, were isolated from the less polar fraction of "moroheiya". The structures and optical purity of corchorifatty
表征了药用食品“ moroheiya”(Corchorus olitorius L.)的叶子中的糖苷成分后,发现了具有三烯酮功能的四种高级脂肪酸,corrifrifatty酸,A,B,C和D,十一烷酸,corchorifatty酸从“ moroheiya”的极性较小的部分中分离出E,和三羟基脂肪酸,Corchorifatty酸F。根据化学和物理化学证据确定了corchorifatty酸的结构和光学纯度。Corchorifatty酸A,B和C对培养的小鼠腹膜巨噬细胞中脂多糖诱导的NO产生具有抑制作用。