Anti-inflammatory and Quinone Reductase Inducing Compounds from Fermented Noni (Morinda citrifolia) Juice Exudates
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- Anti-inflammatory and Quinone Reductase Inducing Compounds from Fermented Noni (Morinda citrifolia) Juice Exudates
- Youn, Ui Joung
Kondratyuk, Tamara P.
Wall, Marisa M.
Pezzuto, John M.
Chang, Leng Chee
- Plant Sciences; Pharmacology & Pharmacy
- Issue Date
- Youn, Ui Joung., et al. 2016. Anti-inflammatory and Quinone Reductase Inducing Compounds from Fermented Noni (Morinda citrifolia) Juice Exudates. Journal of Natural Products, 79: 1508-1513.
- A new fatty acid ester disaccharide, 2-O-(β-Dglucopyranosyl)-
(1), a new ascorbic acid derivative, 2-caffeoyl-3-
ketohexulofuranosonic acid γ-lactone (2), and a new iridoid
glycoside, 10-dimethoxyfermiloside (3), were isolated along with
13 known compounds (4？16) from fermented noni fruit juice
(Morinda citrifolia). The structures of the new compounds,
together with 4 and 5, were determined by 1D and 2D NMR
experiments, as well as comparison with published values.
Compounds 2 and 7 showed moderate inhibitory activities in a
TNF-α-induced NF-κB assay, and compounds 4 and 6 exhibited
considerable quinone reductase-1 (QR1) inducing effects.
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