Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Notes
6-Hydroxyflavonoids as α-Glucosidase Inhibitors from Marjoram (Origanum majorana) Leaves
Jun KAWABATAKenji MIZUHATAEri SATOTetsuo NISHIOKAYoritaka AOYAMATakanori KASAI
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2003 Volume 67 Issue 2 Pages 445-447

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Abstract

  A methanol extract of marjoram leaves strongly inhibited rat intestinal α-glucosidase. Five 6-hydroxyflavonoids, 6-hydroxyapigenin (scutellarein; IC50 for sucrose hydrolysis by rat intestinal α-glucosidase, 12 μM), 6-hydroxyapigenin-7-O-β-D-glucopyranoside (>500 μM), 6-hydroxyluteolin-7-O-β-D-glucopyranoside (300 μM), 6-hydroxyapigenin-7-O-(6-O-feruloyl)-β-D-glucopyranoside (>500 μM), and 6-hydroxyluteolin-7-O-(6-O-feruloyl)-β-D-glucopyranoside (>500 μM), were isolated as active principles and related compounds. The two feruloylglucosides are novel compounds.

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© 2003 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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