Japanese Journal of Food Chemistry and Safety
Online ISSN : 2189-6445
Print ISSN : 1341-2094
ISSN-L : 1341-2094
Regular articles
Inhibitory effect of black ginger (Kaempferia parviflora ) constituents on nitric oxide production
Hiroyuki FuchinoNanami FukuiOsamu IidaHiroshi WadaNobuo Kawahara
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2018 Volume 25 Issue 3 Pages 152-159

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Abstract

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.

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© 2018 Japanese Society of Food Chemistry
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