Characterization of the phytochemical constituents of Taif rose and its antioxidant and anticancer activities.
Characterization of the phytochemical constituents of Taif rose and its antioxidant and anticancer activities.
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DOI：
10.1155/2013/345465
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发表时间：
2013
影响因子：
--
通讯作者：
Salman MS
中科院分区：
文献类型：
--
作者：
Abdel-Hameed el-SS;Bazaid SA;Salman MS
Ward Taifi（塔伊夫玫瑰）被认为是沙特阿拉伯塔伊夫最重要的经济产品之一。在这项研究中，新鲜和干塔伊夫玫瑰生物学和植物化学研究。干燥和新鲜塔伊夫玫瑰的80%甲醇提取物和正丁醇组分对人工1，1-二苯基苦基肼基（DPPH）·自由基具有较高的清除活性，SC 50值范围为5.86 - 12.24 µg/ml，而水组分显示较弱的活性。所有样品对HepG 2具有体外抗癌活性，IC 50 < 20 µg/ml，符合美国癌症研究所的标准。抗氧化活性与总酚含量呈正相关，而与抗癌活性无相关性。所有提取物的LC-ESI（− ve）-MS分析表明存在属于可水解单宁和黄酮醇糖苷的酚类化合物。总之，这被认为是第一个植物化学的报告，确定了主要化合物在干和新鲜的玫瑰，使用HPLC-ESI-MS。甲醇提取物和其正丁醇和水馏分新鲜和干塔伊夫玫瑰可用作预防和治疗有效的天然药物的疾病，其中自由基参与后，在体外和体内的研究。
Ward Taifi (Taif rose) is considered one of the most important economic products of Taif, Saudi Arabia. In this study both fresh and dry Taif rose were biologically and phytochemically investigated. The 80% methanol extracts and n-butanol fractions of dry and fresh Taif rose had high radical scavenging activity toward artificial 1,1-diphenyl picrylhydrazyl (DPPH)• radical with SC50 values range 5.86−12.24 µg/ml whereas the aqueous fractions showed weak activity. All samples had in vitro anticancer activity toward HepG2 with IC50 < 20 µg/ml which fall within the criteria of the American Cancer Institute. High positive correlation appeared between the antioxidant activity and total phenolics whereas there is no correlation between total phenolics and anticancer activity. The LC-ESI(− ve)-MS analysis of all extracts indicate the presence of phenolic compounds belonging to hydrolysable tannins and flavonol glycosides. In conclusion, the presence of this is considered to be the first phytochemical report that identifies the major compounds in dry and fresh roses using HPLC-ESI-MS. The methanol extracts and its n-butanol and aqueous fractions for both fresh and dry Taif rose could be used as preventive and therapeutic effective natural agents for diseases in which free radicals involved after more in vitro and in vivo studies.
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影响因子：
3.3
作者：
Barry, KM;Davies, NW;Mohammed, CL
通讯作者：
Mohammed, CL
影响因子：
4.3
作者：
Kumar, Neeraj;Bhandari, Pamita;Bari, Shamsher S.
通讯作者：
Bari, Shamsher S.
影响因子：
5.9
作者：
Baydar, Nilgun Gokturk;Baydar, Hasan
通讯作者：
Baydar, Hasan
影响因子：
4.6
作者：
Bastos, Deborah H. Markowicz;Saldanha, Luciane A.;Eberlin, Marcos N.
通讯作者：
Eberlin, Marcos N.
影响因子：
0.8
作者：
Kurkcuoglu, M;Baser, KHC
通讯作者：
Baser, KHC