Anti-Inflammatory Activity of a Novel Acetylene Isolated from the Roots ofAngelica tenuissimaNakai

Synthesis, Anticancer Activity, Structure-Activity Relationship and Mechanistic Investigations of Falcarindiol Analogues

Forty samples of optically active falcarindiol analogues are synthesized by using the easily available C2 symmetric (R)- and (S)-1,1'-binaphth-2-ol (BINOL) in combination with Ti(Oⁱ Pr)₄ , Zn powder and EtI. Their anticancer activities on Hccc-9810, HepG2, MDA-MB-231, Hela, MG-63 and H460 cells are assayed to elucidate their structure-activity relationships. These results showed that the falcarindiol analogue (3R,8S)-2 i with the terminal double bond has the most potent anti-proliferation effect on Hccc-9810 cells with IC₅₀ value of 0.46 μM. The falcarindiol analogue (3R,8S)-2 i can induce obvious Hccc-9810 cell apoptosis in a concentration-dependent manner by Hoechst staining and flow cytometry analysis. The proposed mechanism suggests that the falcarindiol analogue (3R,8S)-2 i increases LDH release and MDA content, and reduces the levels of SOD activity, which lead to the accumulation of oxidative stress and induce apoptosis in Hccc-9810 cells.

Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents

Due to a number of unparalleled advantages such as fastness, accuracy, intactness, nuclear magnetic resonance spectroscopy (NMR) has fulfilled a significant role in determining structures and dynamics of various physical, chemical and biological systems in the field of food analysis. This study introduced the principle of NMR, key NMR techniques such as ¹H NMR, DOSY, NOESY, HSQC, etc., and the knowledge of NMR applications on the evaluation of complex food system, especially the interactions of food components. The reviewed research work provides sufficient evidence that NMR spectroscopy has been an invaluable tool and will play an increasingly important role in specific technical support for food assessment. In addition, NMR combined with various other technologies could give a complete picture of the mechanism of the performance of functional food compounds, which are vital for human health and influence the intrinsic food properties during processing, storage and transportation at the molecular level.

A new polyacetylene and other constituents with anti-inflammatory activity from Artemisia halodendron

A new polyacetylene, (3 R,8S)-heptadeca-1,16-dien-4,6-diyne-3,8-diol (1), together with 10 known compounds (2-11) were isolated from an ethanol extract of Artemisia halodendron Turcz. ex Bess. (Asteraceae). The chemical structures of these compounds were elucidated by NMR and HR-ESI-MS analysis, and by comparing these results with data reported in literatures. Compounds 1-11 were evaluated for their inhibitory activity against NO, TNF-α and IL-6 production. Compounds 1-11 significantly inhibited the levels of NO, TNF-α and IL-6 in LPS-induced RAW264.7 cells in a dose-dependent manner, with IC₅₀ values ranging from 15.12 to 66.97 µM.