Anti-oxidative and nitric oxide production inhibitory activities of phenolic compounds from the fruits of Actinidia arguta

Abstract

Phytochemical examination of the fruits of Actinidia arguta has led to the isolation three organic acids, one coumarin, and three flavonoids. Structures of these compounds were elucidated as protocatechuic acid (1), caffeic acid (2), caffeoyl-β-D-glucopyranoside (3), esculetin (4), quercetin (5), quercetin 3-O-β-D-galactopyranoside (6), and quercetin 3-O-α-L-rhamnopyranosyl (1 → 6)-O-β-D-glucopyranoside (7) by comparisons with previously reported spectral data. To investigate the anti-inflammatory and anti-oxidative effects of these compounds, nitric oxide production inhibitory activity in LPS-stimulated RAW 264.7 cells and DPPH radical scavenging activities were examined. Nitric oxide productions were reduced significantly by the addition of compounds [1 (IC50 = 59.27 μg/ml), 2 (IC50 = 27.95 μg/ml), 3 (IC50 = 73.09 μg/ml), 4 (IC50 =67.44 μg/ml), 5 (IC50 = 17.40 μg/ml), 6 (IC50 = 41.99 μg/ml), 7 (IC50 = 54.46 μg/ml)], and extracts (IC50 = 56.21 μg/ml) compared with positive control, L-NMMA (IC50 = 14.48 μg/ml). The phenolic compounds also showed anti-oxidative activities. Especially, Compounds 1 (IC50 = 8.87 μg/ml), 4 (IC50 = 3.41 μg/ml), and 5 (IC50 = 6.06 μg/ml) showed potent anti-oxidative activities similar to L-ascorbic acid (IC50 = 5.89 μg/ml).