Antioxidant Activity and Delayed Aging Effects of Hot Water Extract from Chamaecyparis obtusa var. formosana Leaves

作者：Cheng Szu Chin; Li Wen Hsuan; Shi Yeu Ching; Yen Pei Ling; Lin Huan You; Liao Vivian Hsiu Chuan^*; Chang Shang Tzen

来源：Journal of Agricultural and Food Chemistry, 2014, 62(18): 4159-4165.

DOI：10.1021/jf500842v

• antioxidant activity
• Chamaecyparis obtusa var. formosana
• delayed aging effect
• Caenorhabditis elegans

The antioxidant activity and delayed aging effects of hot water extracts from leaves of Chamaecyparis obtusa var. formosana were investigated. Free radical, superoxide radical scavenging, and total phenolic content assays were employed to evaluate the in vitro activities of the extracts. In addition, in vivo assays using the nematode Caenorhabditis elegans were also performed in this study. The results showed that among all soluble fractions obtained from the extracts, the ethyl acetate-soluble fraction has the best in vitro and in vivo antioxidant activities. Moreover, it decreased significantly the deposition of lipofuscin (aging pigment) and extended the lifespan of C. elegans. Bioactivity-guided fractionation yielded six potent antioxidant constituents from the ethyl acetate-soluble fraction, namely, catechin, quercetin, quercetin-3-O-alpha-rhamnoyranoside, myricetin-3-O-alpha-rhamnoyranoside, vanillic acid, and 4-hydroxybenzoic acid. Quercetin-3-O-alpha-rhamnoyranoside pretreatment showed the highest survival of C. elegans upon juglone exposure. Taken together, the results revealed that hot water extracts from C. obtusa var, formosana leaves have the potential to be used as a source for antioxidant or delayed aging health food.

• 出版日期2014-5-7