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The chemical components of Coreopsis tinctoria Nutt. and their antioxidant, antidiabetic and antibacterial activities

The chemical components of Coreopsis tinctoria Nutt. and their antioxidant, antidiabetic and... AbstractSeventeen compounds were isolated from the capitula of Coreopsis tinctoria Nutt. with various column chromatographic methods and semi-preparative HPLC. Their structures were identified by the spectroscopic data and comparison with literatures as 2′-hydroxy-4,4′-dimethoxy-chalcone; (1), isoliquiritigenin (2), eriodictyol (3), naringenin (4), maritimetin (5), butin (6), taxifolin (7), luteolin (8), 7,3′,4′-trihydroxyflavone (9), 8,3′,4′-trihydroxyflavone-7-O-β-d-glucoside (10), quercetin (11), quercetagitin-7-O-β-d-glucoside (12), quercetin-7-O-β-d-glucoside (13), 3,4-dihydroxybenzoic acid (14), caffeic acid (15), coreoside B (16), and myo-inositol (17). Compounds 1, 4, 9, 10 and 17 were isolated from C. tinctoria Nutt. for the first time. Compounds 7 and 12 possessed the highest antioxidant activity (IC50 = 64.37 and 32.86 µg/ml, respectively) among the tested compounds (IC50 value of positive control was 5.34 µg/ml). Compound 7 exhibited potent PTP1B enzymatic inhibition with an IC50 value of 7.73 μg/ml (IC50 value of positive control is 1.46 µg/ml). Furthermore, compound 5 showed strong antibacterial activity against the Gram-positive bacterium, S. aureus. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Natural Product Research [Part A and Part B] Taylor & Francis

The chemical components of Coreopsis tinctoria Nutt. and their antioxidant, antidiabetic and antibacterial activities

The chemical components of Coreopsis tinctoria Nutt. and their antioxidant, antidiabetic and antibacterial activities

Natural Product Research [Part A and Part B] , Volume 34 (12): 5 – Jun 17, 2020

Abstract

AbstractSeventeen compounds were isolated from the capitula of Coreopsis tinctoria Nutt. with various column chromatographic methods and semi-preparative HPLC. Their structures were identified by the spectroscopic data and comparison with literatures as 2′-hydroxy-4,4′-dimethoxy-chalcone; (1), isoliquiritigenin (2), eriodictyol (3), naringenin (4), maritimetin (5), butin (6), taxifolin (7), luteolin (8), 7,3′,4′-trihydroxyflavone (9), 8,3′,4′-trihydroxyflavone-7-O-β-d-glucoside (10), quercetin (11), quercetagitin-7-O-β-d-glucoside (12), quercetin-7-O-β-d-glucoside (13), 3,4-dihydroxybenzoic acid (14), caffeic acid (15), coreoside B (16), and myo-inositol (17). Compounds 1, 4, 9, 10 and 17 were isolated from C. tinctoria Nutt. for the first time. Compounds 7 and 12 possessed the highest antioxidant activity (IC50 = 64.37 and 32.86 µg/ml, respectively) among the tested compounds (IC50 value of positive control was 5.34 µg/ml). Compound 7 exhibited potent PTP1B enzymatic inhibition with an IC50 value of 7.73 μg/ml (IC50 value of positive control is 1.46 µg/ml). Furthermore, compound 5 showed strong antibacterial activity against the Gram-positive bacterium, S. aureus.

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References (21)

Publisher
Taylor & Francis
Copyright
© 2018 Informa UK Limited, trading as Taylor & Francis Group
ISSN
1029-2349
eISSN
1478-6419
DOI
10.1080/14786419.2018.1525377
Publisher site
See Article on Publisher Site

Abstract

AbstractSeventeen compounds were isolated from the capitula of Coreopsis tinctoria Nutt. with various column chromatographic methods and semi-preparative HPLC. Their structures were identified by the spectroscopic data and comparison with literatures as 2′-hydroxy-4,4′-dimethoxy-chalcone; (1), isoliquiritigenin (2), eriodictyol (3), naringenin (4), maritimetin (5), butin (6), taxifolin (7), luteolin (8), 7,3′,4′-trihydroxyflavone (9), 8,3′,4′-trihydroxyflavone-7-O-β-d-glucoside (10), quercetin (11), quercetagitin-7-O-β-d-glucoside (12), quercetin-7-O-β-d-glucoside (13), 3,4-dihydroxybenzoic acid (14), caffeic acid (15), coreoside B (16), and myo-inositol (17). Compounds 1, 4, 9, 10 and 17 were isolated from C. tinctoria Nutt. for the first time. Compounds 7 and 12 possessed the highest antioxidant activity (IC50 = 64.37 and 32.86 µg/ml, respectively) among the tested compounds (IC50 value of positive control was 5.34 µg/ml). Compound 7 exhibited potent PTP1B enzymatic inhibition with an IC50 value of 7.73 μg/ml (IC50 value of positive control is 1.46 µg/ml). Furthermore, compound 5 showed strong antibacterial activity against the Gram-positive bacterium, S. aureus.

Journal

Natural Product Research [Part A and Part B]Taylor & Francis

Published: Jun 17, 2020

Keywords: Coreopsis tinctoria Nutt.; chemical components; antioxidant; antidiabetic; antibacterial; PTP1B enzymatic inhibition

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