机构：[1]State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China[2]College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, China[3]Department of Food Science and Technology, Northwest University, Xi’an 710069, China[4]Department of Nephrology, The First People’s Hospital of Yunnan Province, Kunming 650032, China内科片肾内科云南省第一人民医院[5]School of Life Sciences, Anhui University, Anhui 230039, China
Rosa laevigata fruit is a foodstuff used in China to brew wine, extract brown pigments, and make a healthy vinegar-based beverage. It is also widely used in traditional Chinese medicine to treat nephropathy. We isolated 20 compounds from the fruit, including two new lignans, rosalaevins A and B (1 and 2), and 18 phenolic compounds isolated for the first time. Their antioxidant potentials were evaluated with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP) assays, and a beta-carotene linoleate model system. Several compounds exhibited powerful antioxidant capacities. No compound inhibited nitric oxide production in macrophage cells. These results provide new insights into the role of R. laevigata fruit in the prevention of nephropathy, and may lend support to the development of this fruit as a health-promoting food. (C) 2011 Elsevier Ltd. All rights reserved.
基金：
State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese MedicineResources [2007PY01-48]; Chinese Academy of SciencesChinese Academy of Sciences [KSCX2-EW-R-15]
第一作者机构：[1]State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China[2]College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, China
通讯作者：
推荐引用方式(GB/T 7714)：
Li Xi,Cao Wei,Shen Ying,et al.Antioxidant compounds from Rosa laevigata fruits[J].FOOD CHEMISTRY.2012,130(3):575-580.doi:10.1016/j.foodchem.2011.07.076.
APA：
Li, Xi,Cao, Wei,Shen, Ying,Li, Ning,Dong, Xiao-Ping...&Cheng, Yong-Xian.(2012).Antioxidant compounds from Rosa laevigata fruits.FOOD CHEMISTRY,130,(3)
MLA：
Li, Xi,et al."Antioxidant compounds from Rosa laevigata fruits".FOOD CHEMISTRY 130..3(2012):575-580
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