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Triterpenoids and flavonoids from celery (Apium graveolens)
Kailan Zhou1, Feng Zhao, Zhihui Liu
1Department of Natural Products Chemistry, School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, People's Republic of China.
Journal of Natural Products
|September 26, 2009
Summary
Researchers discovered five new compounds from celery, including triterpenoids and flavonoids. These compounds were tested for their potential to inhibit nitric oxide production in activated macrophages.
Area of Science:
- Natural Product Chemistry
- Pharmacology
Background:
- Celery (Apium graveolens) is a widely consumed vegetable with a rich history in traditional medicine.
- Phytochemical investigations are crucial for identifying bioactive compounds with therapeutic potential.
Purpose of the Study:
- To isolate and characterize novel chemical constituents from fresh celery.
- To evaluate the inhibitory effects of isolated compounds on nitric oxide (NO) production in macrophages.
Main Methods:
- Isolation of compounds using chromatographic techniques.
- Structure elucidation of new compounds via comprehensive spectroscopic analysis (NMR, MS).
- In vitro evaluation of nitric oxide inhibitory activity in lipopolysaccharide-activated macrophages.
Main Results:
- Five new compounds were identified: three triterpenoids (1-3) and two flavonoids (4-5).
- Ten known flavonoids were also isolated from the celery plant.
- The isolated compounds demonstrated varying degrees of inhibition on nitric oxide production.
Conclusions:
- Celery is a source of novel triterpenoids and flavonoids with potential anti-inflammatory properties.
- The identified compounds may serve as leads for developing new therapeutic agents targeting inflammatory pathways.
