Novel compounds from Piper methysticum Forst (Kava Kava) roots and their effect on cyclooxygenase enzyme |
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Authors: | Wu Di Nair Muraleedharan G DeWitt David L |
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Institution: | Bioactive Natural Products and Phytoceuticals, Department of Horticulture and National Food Safety and Toxicology Center, and Department of Biochemistry, Michigan State University, East Lansing, Michigan 48824, USA. |
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Abstract: | Milled Piper methysticum roots were extracted sequentially with hot water and methanol. Cyclooxygenase (COX) enzyme inhibitory assay directed purification of the methanol extract yielded bornyl esters of 3,4-methylenedioxy cinnamic acid (1) and cinnamic acid (2), pinostrobin (3), flavokawain B (4), and 5,7-dimethoxyflavanone (5). The structures of compounds 1-5 were accomplished by spectral experiments. The aqueous extract contained previously reported kava lactones, as confirmed by TLC analysis. Compounds 3 and 5 were isolated for the first time from kava kava roots. Compound 4 showed the highest COX-I inhibitory activity at 100 microg/mL. All the compounds tested gave good COX-I and moderate COX-II enzyme inhibitory activities at 100 microg/mL. This is the first report of COX-I and -II inhibitory activities for compounds 1-5. |
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