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Food Chem. 2014;152:300-6. doi: 10.1016/j.foodchem.2013.11.153. Epub 2013 Dec 1.

Phenolic compounds from Origanum vulgare and their antioxidant and antiviral activities.

Author information

1
Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, Jinan University, Guangzhou 51032, China; Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, Jinan University, Guangzhou 51032, China.
2
School of Life Sciences, The Chinese University of Hong Kong, Hong Kong Special Administrative Region; Food and Nutritional Sciences Programme, The Chinese University of Hong Kong, Hong Kong Special Administrative Region.
3
Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, Jinan University, Guangzhou 51032, China; Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, Jinan University, Guangzhou 51032, China. Electronic address: tliyl@jnu.edu.cn.
4
Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, Jinan University, Guangzhou 51032, China; Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, Jinan University, Guangzhou 51032, China. Electronic address: twangguocai@jnu.edu.cn.

Abstract

In the present study, six new phenolic compounds (1-6) along with five known ones were isolated from the ethanol extract of the whole plants of Origanum vulgare. The structures of the new compounds were identified on the basis of extensive spectroscopic analyses (UV, IR, NMR, and HRESIMS) and acid hydrolysis. Twenty-one phenolic compounds isolated from O. vulgare in our previous and present studies were evaluated for their in vitro antioxidant activity using 2,2-diphenyl-1-picryhydrazyl (DPPH) radical-scavenging and ferric-reducing antioxidant power (FRAP) assays; twelve of them including two new compounds exhibited significant antioxidant activity comparable to that of ascorbic acid. In addition, the antiviral effects against respiratory syncytial virus (RSV), Coxsackie virus B3 (CVB3) and herpes simplex virus type 1 (HSV-1) were tested by cytopathic effect (CPE) reduction assay.

KEYWORDS:

Antioxidant; Antiviral; Lamiaceae; Origanum vulgare; Phenolic compounds

PMID:
24444941
DOI:
10.1016/j.foodchem.2013.11.153
[Indexed for MEDLINE]

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