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Dihydrochalcone-derived polyphenols from the crabapple tea (Malus hupehensis) and their inhibitory effects on α-glucosidase in vitro

Abstract

Three dihydrochalcone-derived polyphenols, huperolides A-C (1-3), along with thirteen known compounds (4-16) were isolated from the leaves of Malus hupehensis, the well-known tea crabapple in China. Their chemical structures were elucidated by extensive spectroscopic analysis including NMR (HSQC, HMBC, 1H-1H COSY and ROESY), HRMS and CD spectra. Huperolide A is a polyphenol with a new type of carbon skeleton, while huperolide B, C are a couple of atropisomers, which isolated from natural source for the first time. The antihyperglycemic effects of the isolated compounds were evaluated based on assaying their inhibitory activities against α-glucosidase. As a result, phlorizin (4), 3-hydroxyphloridzin (5), 3-O-coumaroylquinic acid (12) and β-hydroxypropiovanillone (15) showed significant concentration-dependent inhibitory effects on α-glucosidase. Therefore, those compounds might be responsible for the antihyperglycemic effect of this herb, and are the most promising compounds to lead discovery of drugs against diabetes.

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Publication details

The article was accepted on 13 Apr 2019 and first published on 15 Apr 2019


Article type: Paper
DOI: 10.1039/C9FO00229D
Citation: Food Funct., 2019, Accepted Manuscript

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    Dihydrochalcone-derived polyphenols from the crabapple tea (Malus hupehensis) and their inhibitory effects on α-glucosidase in vitro

    Q. Lv, Y. Lin, Z. Tan, B. Jiang, L. Xu, H. Ren, W. C. S. Tai, C. Chan, C. Lee, Z. Gu, D. Mok and S. Chen, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C9FO00229D

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