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Tian J, Yu S, Wang L, Kong D, Zhao W, Tian Z, Zhou H. New polyacetylenes from Bidens procera. Nat Prod Res 2024; 38:1148-1156. [PMID: 36255124 DOI: 10.1080/14786419.2022.2134864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/19/2022] [Accepted: 10/04/2022] [Indexed: 10/24/2022]
Abstract
A phytochemical investigation of Bidens procera L.C.Xu ex X.W.Zheng afforded two novel polyacetylenes, tridecane-2E-monoene-4,6,8-triyntylen-1,13-diol-12-O-β-glucoside (1) and tetradecane-2E,8E-diene-4,6-diyne-1,14-diol-13-O-β-glucoside (2), together with ten known compounds (3 - 12). Their chemical structures were elucidated by NMR and MS spectrums as well as the comparison of the published data. Furthermore, the chemotaxonomy of the yielded compounds was also discussed.
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Affiliation(s)
- Jinli Tian
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P.R. China
| | - Shaohua Yu
- Innovative Institute of Chinese Medicine and Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P.R. China
| | - Lu Wang
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P.R. China
| | - Degang Kong
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P.R. China
| | - Wei Zhao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P.R. China
| | - Zhenhua Tian
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P.R. China
| | - Honglei Zhou
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, P.R. China
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Yang J, Gao Z, Yu Z, Hou Y, Tang D, Yan H, Wu F, Chang SK, Pan Y, Jiang Y, Zhang Z, Yang B. An update of aurones: food resource, health benefit, biosynthesis and application. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37599623 DOI: 10.1080/10408398.2023.2248244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
Abstract
Aurones are a subclass of active flavonoids characterized with a scaffold of 2-benzylidene-3(2H)-benzofuranone. This type of chemicals are widely distributed in fruit, vegetable and flower, and contribute to human health. In this review, we summarize the natural aurones isolated from dietary plants. Their positive effects on immunomodulation, antioxidation, cancer prevention as well as maintaining the health status of cardiovascular, nervous system and liver organs are highlighted. The biosynthesis strategies of plant-derived aurones are elaborated to provide solutions for their limited natural abundance. The potential application of natural aurones in food coloration are also discussed. This paper combines the up-to-date information and gives a full image of dietary aurones.
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Affiliation(s)
- Jiali Yang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou, China
| | - Zhengjiao Gao
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou, China
| | - Zhiqian Yu
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou, China
| | - Yu Hou
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou, China
| | - Dingtao Tang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou, China
| | - Huiling Yan
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Fuwang Wu
- College of Food Science and Engineering, Foshan University, Foshan, China
| | - Sui Kiat Chang
- Department of Allied Health Sciences, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| | - Yonggui Pan
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou, China
| | - Yueming Jiang
- State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Zhengke Zhang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou, China
| | - Bao Yang
- State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
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