Together with twelve known compounds (2-13), melodamide A (1), a new phenolic amide possessing p-quinol moiety, was purified and characterized from the methanolic extracts of the leaves of Melodorum fruticosum. The structure of melodamide A (1) was established with a combination of 2D NMR experiments, HR-ESI-MS and X-ray analyses. The other known compounds were identified by comparison of their spectroscopic and physical data with those reported in the literature. Moreover, some isolated compounds were examined for their inhibitory activity towards superoxide anion generation and elastase release in human neutrophils. Among the tested compounds, 1, 3, and 5 exhibited strong inhibition of superoxide anion generation with IC50 values ranging from 5.25 to 8.65 µM. Furthermore, synthesis and biological evaluation of melodamide A (1) and its analogs (14a-p) were described.
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http://dx.doi.org/10.1055/s-0032-1328131 | DOI Listing |
J Neurochem
January 2025
State Key Laboratory of Oral Diseases & National Center for Stomatology & National Clinical Research Center for Oral Diseases, West China Hospital of Stomatology, Sichuan University, Chengdu, China.
Severe trauma frequently leads to nerve damage. Peripheral nerves possess a degree of regenerative ability, and actively promoting their recovery can help restore the sensory and functional capacities of tissues. The neuropeptide calcitonin gene-related peptide (CGRP) is believed to regulate the repair of injured peripheral nerves, with neuronal transient receptor potential vanilloid type 1 (TRPV1) potentially serving as a crucial upstream factor.
View Article and Find Full Text PDFVet Med Sci
January 2025
Department of Surgery, Faculty of Veterinary Medicine, Atatürk University, Erzurum, Turkey.
Objectives: Vomiting is frequently observed in cats after dexmedetomidine administration. This study aimed to compare the efficacy of different antiemetics in preventing vomiting in cats after dexmedetomidine administration.
Methods: Sixty-four cats were randomly allocated to receive saline solution (0.
J Am Chem Soc
January 2025
Department of Pharmaceutics, Ghent University, 9000 Ghent, Belgium.
The intracellular delivery of peptides and proteins is crucial for various biomedical applications. Lipid nanoparticles (LNPs) have emerged as a promising strategy for delivering peptides to phagocytic cells. However, the diverse physicochemical properties of peptides necessitate tailored formulations.
View Article and Find Full Text PDFFood Res Int
January 2025
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address:
Reactive carbonyl species (RCS) are a class of compounds with one or more C = O structures with highly reactive electrophilic properties. This comprehensive review delves into the multifaceted role of RCS in thermally processed foods, where they serve as both crucial intermediates in the development of food color and flavor, as well as precursors of potentially harmful compounds. By exploring the carbonyl pool concept, the impact of RCS equilibrium on the formation and reduction of hazardous substances such as acrylamide, hydroxymethylfurfural, advanced glycation end-products, and heterocyclic amines was elucidated.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
Echium amoenum (borage) powder (EAP) is consumed traditionally and is known to possess health-promoting effects. In this research, application of Echium amoenum (borage) powder (EAP) at levels of zero, 1 and 2 % w/w was investigated in the production of biscuit as a widely consumed snack and some characteristics of dough and biscuit samples were evaluated. By adding EAP and increasing its level, water absorption values and dough stability increased (p < 0.
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