著者

渕野 裕之 福井 ななみ 飯田 修 和田 浩志 川原 信夫

出版者

Japanese Society of Food Chemistry

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.25, no.3, pp.152-159, 2018 (Released:2018-12-21)

参考文献数

35

---

The inhibitory effect of Kaempferia parviflora (black ginger) constituents on nitric oxide (NO) production was examined. From the methanolic extract of K. parviflora rhizome, 16 flavones, 14 flavanones, 2 diarylheptanoids, 2 chalcones and a stilbene were isolated and their inhibitory activities toward NO production were examined. As a result, two methoxyflavones, 5,7,3’,4’-tetramethylluteolin and 5,7-dimethoxyflavone showed significant activities. Most of the flavanone constituents, except for 5,7,3’-trimethoxy-4’-hydroxyflavanone, showed lower activities. The most potent active constituent of Black ginger was the chalcone flavokavin B; its derivative, flavokavin A, also showed significant activity. The curcumin and its derivative, 1-(4-hydroxyphenyl)-7-phenyl-1,6-heptadiene-3,5-dione, showed significant activity. Only one stilbene was isolated, and it showed low activity.