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Anti-inflammatory Activities of Cinanamomum burmanni Bl
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  • Anti-inflammatory Activities of Cinanamomum burmanni Bl
  • Anti-inflammatory Activities of Cinanamomum burmanni Bl
저자명
Khatib. Alfi,Kim. Mi-Yeon,Chung. Shin-Kyo
간행물명
Food science and biotechnology
권/호정보
2005년|14권 2호|pp.223-227 (5 pages)
발행정보
한국식품과학회
파일정보
정기간행물|ENG|
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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기타언어초록

Anti-inflammatory assay was conducted on 20 kinds of traditional Indonesian medicinal herbs using soybean lipoxygenase (SLO) and hyaluronidase (HAse). Cinnamomun burmanni Bl showed highest anti-inflammatory activity. Ethyl acetate fraction from methanol extract of C. burmanni Bl bark showing high SLO inhibitory activity was isolated using silica gel-60 column chromatography. Two compounds were isolated and purified through preparative HPLC. Through analyses of UV, $^1H-NMR$, $^{13}C-NMR$, EI-MS and $FAB^+-MS$, compounds 1 and 2 were identified as coumarin and 2-hydroxy cinnamaldehyde, respectively, among which 2-hydroxy cinnamaldehyde showed SLO inhibitory activity of $IC_{50};=;60;{mu}M$. Both compounds did not exhibit HAse inhibitory activity.