Antioxidant activity of oligomeric acylphloroglucinols from Myrtus communis L.
Antioxidant activity of oligomeric acylphloroglucinols from Myrtus communis L.
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DOI：
10.1080/10715760310001595739
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发表时间：
2003-08-01
影响因子：
3.3
通讯作者：
Dessì, MA
中科院分区：
文献类型：
--
作者：
Rosa, A;Deiana, M;Dessì, MA
The use of myrtle ( Myrtus communis L.) as a culinary spice and as a flavoring agent for alcoholic beverages is widespread in the Mediterranean area, and especially in Sardinia. Myrtle contains unique oligomeric non-prenylated acylphloroglucinols, whose antioxidant activity was investigated in various systems. Both semimyrtucommulone (1) and myrtucommulone A (2) showed powerful antioxidant properties, protecting linoleic acid against free radical attack in simple in vitro systems, inhibiting its autoxidation and its FeCl3 - and EDTA-mediated oxidation. While both compounds lacked pro-oxidant activity, semimyrtucommulone was more powerful than myrtucommulone A, and was further evaluated in rat liver homogenates for activity against lipid peroxidation induced by ferric-nitrilotriacetate, and in cell cultures for cytotoxicity and the inhibition of TBH- or FeCl3 -induced oxidation. The results of these studies established semimyrtucommulone as a novel dietary antioxidant lead.
