Abstract
Phytochemical study on the ethanol extract of rhubarb led to the isolation of fifteen compounds, including five anthraquinones: chrysophanol (1), physcion (2), emodin (7), chrysophanol-8-O-β-d-glucopyranoside (9) and emodin-8-O-β-d-glucopyranoside (15), and ten stilbenes: desoxyrhaponticin (3), rhaponticin (4), resveratrol (5), desoxyrhapotigenin (6), rhapontigenin (8), piceatannol-3′-O-β-d-glucopyranoside (10), piceid (11), ε-viniferin (12), ampelopsin B (13) and isorhaponticin (14). Their structures were identified by comparing the physicochemical data with those of published papers. Among the isolated compounds, stilbene derivatives (3–6, 8 and 10–14) showed remarkable inhibitory effect on lipoxygenase with IC50 values ranging from 6.7 to 74.1 μM. The inhibition kinetics analyzed by Lineweaver-Burk plots found that they were competitive inhibitors with the linoleic acid at the active site of lipoxygenase. In addition, stilbenes exhibited significantly free radical scavenging activity against ABTS·+ with trolox equivalent activity capacity (TEAC) values ranging from 1.16 to 4.64. Whereas, anthraquinone derivatives (1–2, 7, 9 and 15) neither inhibited lipoxygenase nor scavenged free radical ABTS·+. These results indicated that stilbene derivatives were considerate to be mainly lipoxygenase inhibitor and free radical scavenger constituents of rhubarb.
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Ngoc, T.M., Minh, P.T.H., Hung, T.M. et al. Lipoxygenase inhibitory constituents from rhubarb. Arch. Pharm. Res. 31, 598–605 (2008). https://doi.org/10.1007/s12272-001-1199-0
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DOI: https://doi.org/10.1007/s12272-001-1199-0