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Food science and biotechnology v.21 no.2, 2012년, pp.613 - 617   SCIE SCOPUS 피인용횟수: 1
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Isolation and Identification of Flavonoids from Gujeolcho (Chrysanthemum zawadskii var. latilobum) as Inhibitor of Histamine Release

Shim, Sun-Yup    (Institute of Marine Life Science, Pukyong National University   ); Kang, Hye-Sook    (Research Center of HC Biotech Co., Ltd.   ); Sun, Hyeon-Jin    (Subtropical Horticulture Research Institute, Jeju National University   ); Lee, Young-Ju    (Department of Marine Food Science & Technology, Chonnam National University   ); Park, Jeong-Ro    (Department of Food and Nutrition, Sunchon National University   ); Chun, Soon-Sil    (Department of Food and Nutrition, Sunchon National University   ); Song, Young-Hwan    (Department of Microbiology, Pukyong National University   ); Byun, Dae-Seok    (Department of Food Science and Nutrition, Pukyong National University  );
  • 초록

    In an ongoing search of compounds from natural sources that exhibit anti-allergic properties, 3 flavonoids were isolated from the ethyl acetatefraction of methanol extracts of gujeolcho (Chrysanthemum zawadskii var. latilobum), with guided histamine release inhibitory effects. The isolated compounds were identified as eriodictyol-7-O- ${\beta}$ -D-glucuronide, 5,7-dihydroxy-4-chromene, and 6-methoxyluteolin based on spectroscopic evidences including NMR and MS spectra. These results suggest that gujeolcho extracts and 3 compounds would be candidates as therapeutic or preventive agents for allergic reaction.


  • 주제어

    Chrysanthemum zawadskii var.   latilobum .   histamine .   flavonoid.  

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  • 이 논문을 인용한 문헌 (1)

    1. 2016. "" Food science and biotechnology, 25(5): 1437~1442     

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