Anti-Inflammatory Phytoconstituents of Origanum Majorana
Origanum majorana belongs to the Lamiaceae family as a famous spice plant in Egypt, which is used to treat arthritis, allergies, fever, flu, hypertension, respiratory infections, migraine, and asthma. In our studies, it was found that the ethanol extract of O. marjoram could significantly reduce NO...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/3888075 |
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| author | Li Zhou Senye Wang Jiaojiao Qu Huihui Zhou Al-Zahra K. K. Attia Fatma Wenyi Kang Xuefeng Xi Zhenhua Liu |
| author_facet | Li Zhou Senye Wang Jiaojiao Qu Huihui Zhou Al-Zahra K. K. Attia Fatma Wenyi Kang Xuefeng Xi Zhenhua Liu |
| author_sort | Li Zhou |
| collection | DOAJ |
| description | Origanum majorana belongs to the Lamiaceae family as a famous spice plant in Egypt, which is used to treat arthritis, allergies, fever, flu, hypertension, respiratory infections, migraine, and asthma. In our studies, it was found that the ethanol extract of O. marjoram could significantly reduce NO release at 200 (P<0.001), 100 (P<0.001) and 50 (P<0.01) μg/mL compared with the model group. Therefore, the chemical constituents were further studied to obtain the bioactive compounds. As a result, ten compounds were isolated and identified from the 70% ethanol extract of O. marjoram, including six flavonoids (3–8), two terpene derivatives (9-10), one lignan (2), and one phenolic glycoside (1). Among them, compounds 1–3, 5, and 9-10 were isolated from this genus for the first time. Compounds 1, 9, and 10 could significantly decrease the content of NO at the concentration of 100 μm (P<0.001) in RAW264.7 cells induced by LPS. Furthermore, compounds 9 and 10 were more effective than compound 1 to lower the content at 50 μm (P<0.001). |
| format | Article |
| id | doaj-art-9453977485024fbbb822bb4a3a0aa4b6 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-9453977485024fbbb822bb4a3a0aa4b62025-08-20T03:37:23ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/3888075Anti-Inflammatory Phytoconstituents of Origanum MajoranaLi Zhou0Senye Wang1Jiaojiao Qu2Huihui Zhou3Al-Zahra K. K. Attia Fatma4Wenyi Kang5Xuefeng Xi6Zhenhua Liu7National R and D Center for Edible Fungus Processing TechnologyNational R and D Center for Edible Fungus Processing TechnologyNational R and D Center for Edible Fungus Processing TechnologyNational R and D Center for Edible Fungus Processing TechnologyNational R and D Center for Edible Fungus Processing TechnologyNational R and D Center for Edible Fungus Processing TechnologyNational R and D Center for Edible Fungus Processing TechnologyNational R and D Center for Edible Fungus Processing TechnologyOriganum majorana belongs to the Lamiaceae family as a famous spice plant in Egypt, which is used to treat arthritis, allergies, fever, flu, hypertension, respiratory infections, migraine, and asthma. In our studies, it was found that the ethanol extract of O. marjoram could significantly reduce NO release at 200 (P<0.001), 100 (P<0.001) and 50 (P<0.01) μg/mL compared with the model group. Therefore, the chemical constituents were further studied to obtain the bioactive compounds. As a result, ten compounds were isolated and identified from the 70% ethanol extract of O. marjoram, including six flavonoids (3–8), two terpene derivatives (9-10), one lignan (2), and one phenolic glycoside (1). Among them, compounds 1–3, 5, and 9-10 were isolated from this genus for the first time. Compounds 1, 9, and 10 could significantly decrease the content of NO at the concentration of 100 μm (P<0.001) in RAW264.7 cells induced by LPS. Furthermore, compounds 9 and 10 were more effective than compound 1 to lower the content at 50 μm (P<0.001).http://dx.doi.org/10.1155/2022/3888075 |
| spellingShingle | Li Zhou Senye Wang Jiaojiao Qu Huihui Zhou Al-Zahra K. K. Attia Fatma Wenyi Kang Xuefeng Xi Zhenhua Liu Anti-Inflammatory Phytoconstituents of Origanum Majorana Journal of Food Quality |
| title | Anti-Inflammatory Phytoconstituents of Origanum Majorana |
| title_full | Anti-Inflammatory Phytoconstituents of Origanum Majorana |
| title_fullStr | Anti-Inflammatory Phytoconstituents of Origanum Majorana |
| title_full_unstemmed | Anti-Inflammatory Phytoconstituents of Origanum Majorana |
| title_short | Anti-Inflammatory Phytoconstituents of Origanum Majorana |
| title_sort | anti inflammatory phytoconstituents of origanum majorana |
| url | http://dx.doi.org/10.1155/2022/3888075 |
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