| In vitro: |
| J. Agr. Food Chem., 2011, 59(1):138-44. | | Isolation and identification of sea buckthorn (Hippophae rhamnoides) phenolics with antioxidant activity and α-glucosidase inhibitory effect.[Pubmed: 21142100 ] | This study was performed to evaluate the antioxidant and α-glucosidase inhibitory effects from the extract, fractions, and isolated compounds of sea buckthorn leaves.
METHODS AND RESULTS:
Six compounds, kaempferol-3-O-β-d-(6′′-O-coumaryl) glycoside, 1-feruloyl-β-d-glucopyranoside, isorhamnetin-3-O-glucoside, quercetin 3-O-β-d-glucopyranoside, quercetin 3-O-β-d-glucopyranosyl-7-O-α-l-rhamnopyranoside, and isorhamnetin-3-O-rutinoside, were isolated from sea buckthorn leaf extracts. The butanol fraction (EC50 = 1.81 μg/mL) along with quercetin 3-O-β-d-glucopyranoside (EC50 = 1.86 μg/mL) had a higher DPPH radical-scavenging activity and showed stronger reducing power (OD700 = 1.83 and 1.78, respectively). The butanol fraction (477 mg GAE/g) contained the highest amount of phenolic compounds and also the most powerful α-glucosidase inhibitory effect (86%) at 5 μg/mL.
CONCLUSIONS:
The results indicate that sea buckthorn leaf extracts could potentially be used for food additives and the development of useful natural compounds. |
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