Phenolic Constituents of Licorice. III. Structures of Glicoricone and Licofuranone, and Inhibitory Effects of Licorice Constituents on Monoamine Oxidase.

Author's Organization:Faculty of Pharmaceutical Sciences, Okayama University Faculty of Pharmaceutical Sciences, Okayama University School of Pharmaceutical Sciences, University of Shizuoka School of Pharmaceutical Sciences, University of Shizuoka Faculty of Pharmaceutical Sciences, Okayama University

Tsutomu HATANO; Toshiyuki FUKUDA; Toshio MIYASE; Tadataka NORO; Takuo OKUDA

2011

Scholarcy highlights

  • Author's Organization:Faculty of Pharmaceutical Sciences, Okayama University Faculty of Pharmaceutical Sciences, Okayama University School of Pharmaceutical Sciences, University of Shizuoka School of Pharmaceutical Sciences, University of Shizuoka Faculty of Pharmaceutical Sciences, Okayama University
  • Glicoricone and licofuranone, were isolated from a species of licorice brought from the northwestern region of China, and their structures were assigned.Among the twelve licorice constituents examined for the inhibition of monoamine oxidase, six compounds, 3, 4, genistein, licopyranocoumarin, licocoumarone and glycyrrhisoflavone, inhibited the enzyme with the IC50 values of 6.0×10-5-1.4×10 M

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