Abstract Title:

Polyphenols from wolfberry and their bioactivities.

Abstract Source:

Food Chem. 2017 Jan 1 ;214:644-54. Epub 2016 Jul 19. PMID: 27507521

Abstract Author(s):

Zheng-Qun Zhou, Jia Xiao, Hong-Xia Fan, Yang Yu, Rong-Rong He, Xiao-Lin Feng, Hiroshi Kurihara, Kwok-Fai So, Xin-Sheng Yao, Hao Gao

Article Affiliation:

Zheng-Qun Zhou

Abstract:

Nine new phenylpropanoids, one new coumarin, and 43 known polyphenols were isolated from wolfberry. Their structures were determined by spectroscopic analyses, chemical methods, and comparison of NMR data. Polyphenols, an important type of natural products, are notable constituents in wolfberry. 53 polyphenols, including 28 phenylpropanoids, four coumarins, eight lignans, five flavonoids, three isoflavonoids, two chlorogenic acid derivatives, and three other constituents, were identified from wolfberry. Lignans and isoflavonoids were firstly reported from wolfberry. 22 known polyphenols were the first isolates from the genus Lycium. This research presents a systematic study on wolfberry polyphenols, including their bioactivities. All these compounds exhibited oxygen radical absorbance capacity (ORAC), and some compounds displayed DPPH radical scavenging activity. One compound had acetylcholinesterase inhibitory activity. The discovery of new polyphenols and their bioactivities is beneficial for understanding the scientific basis of the effects of wolfberry.

Study Type : In Vitro Study

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