Anti-inflammatory activities of Cinnomomum burmanni Bl

• Main Authors: Khatib, Alfi, Mi-Yeon, Kim, Shin-Kyo, Chung
• Format: Article
• Language: English
• Published: The Korean Society of Food Science and Technology 2005
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/33756/1/Khatib_et_al%2C_2005.pdf; http://irep.iium.edu.my/33756/; http://link.springer.com/journal/10068

Anti-inflammatory assay was conducted on 20 kinds of traditional Indonesian medicinal herbs using soybean lipxygenase (SLO) and hyaluronidase (HAse). C. burmanni Bl showed highest anti-inflammatory activity. Ethyl acetate fraction from methanol extract of C. burmanni Bl bark showing highest SLO inhibitory activity was isolated using silica gel-60 column chromatography. Two compounds were isolated and purified through preparative HPLC. Through analysis 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 IC50=60mikroM. Both compounds did not exhibit HAse inhibitory activity.