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Ellagitannin oligomers and a neolignan from pomegranate arils and their inhibitory effects on the formation of advanced glycation end products.
Food Chem. 2014; 152:323-30.FC

Abstract

Two new ellagitannin oligomers, pomegraniins A (7, tetramer) and B (8, pentamer), and a new glucose ester of neolignan, pomegralignan (19), together with six known ellagitannins, were isolated from the arils and pericarps of Punica granatum L. (pomegranate). The structures of the new compounds were elucidated based on spectroscopic analyses and chemical evidence. The known ellagitannins included oligomers such as oenothein B (4), eucalbanin B (5), and eucarpanin T1 (6), in addition to the known ellagitannin monomers such as punicalagin (1), punicalin (2), and punicacortein C (3). This paper therefore represents the first report concerning the isolation of ellagitannin oligomers from pomegranate. Examination of the inhibitory activities of the polyphenolic constituents from pomegranate towards the formation of advanced glycation end products (AGEs) revealed that all ellagitannins tested were more potent inhibitors than aminoguanidine, which was used as a positive control, and pomegraniin A (7) showed the most potent effect.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ito H
Faculty of Health and Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719-1197, Japan; Division of Pharmaceutical Sciences, Okayama University Graduate School of Medicine, Dentistry, Pharmaceutical Sciences, 1-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan. Electronic address: hito@fhw.oka-pu.ac.jp.
Li P
Division of Pharmaceutical Sciences, Okayama University Graduate School of Medicine, Dentistry, Pharmaceutical Sciences, 1-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
Koreishi M
Division of Pharmaceutical Sciences, Okayama University Graduate School of Medicine, Dentistry, Pharmaceutical Sciences, 1-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
Nagatomo A
Osaka Techno Center, Morishita Jintan Co., Ltd., 2-11-1 Tsudayamate, Hirakata, Osaka 573-0128, Japan.
Nishida N
Osaka Techno Center, Morishita Jintan Co., Ltd., 2-11-1 Tsudayamate, Hirakata, Osaka 573-0128, Japan.
Yoshida T
Division of Pharmaceutical Sciences, Okayama University Graduate School of Medicine, Dentistry, Pharmaceutical Sciences, 1-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.

MeSH

AntioxidantsFruitGlycation End Products, AdvancedHydrolyzable TanninsLignansLythraceaePlant Extracts

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24444944

Citation

Ito, Hideyuki, et al. "Ellagitannin Oligomers and a Neolignan From Pomegranate Arils and Their Inhibitory Effects On the Formation of Advanced Glycation End Products." Food Chemistry, vol. 152, 2014, pp. 323-30.
Ito H, Li P, Koreishi M, et al. Ellagitannin oligomers and a neolignan from pomegranate arils and their inhibitory effects on the formation of advanced glycation end products. Food Chem. 2014;152:323-30.
Ito, H., Li, P., Koreishi, M., Nagatomo, A., Nishida, N., & Yoshida, T. (2014). Ellagitannin oligomers and a neolignan from pomegranate arils and their inhibitory effects on the formation of advanced glycation end products. Food Chemistry, 152, 323-30. https://doi.org/10.1016/j.foodchem.2013.11.160
Ito H, et al. Ellagitannin Oligomers and a Neolignan From Pomegranate Arils and Their Inhibitory Effects On the Formation of Advanced Glycation End Products. Food Chem. 2014;152:323-30. PubMed PMID: 24444944.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ellagitannin oligomers and a neolignan from pomegranate arils and their inhibitory effects on the formation of advanced glycation end products. AU - Ito,Hideyuki, AU - Li,Peng, AU - Koreishi,Mayuko, AU - Nagatomo,Akifumi, AU - Nishida,Norihisa, AU - Yoshida,Takashi, Y1 - 2013/12/04/ PY - 2013/10/01/received PY - 2013/11/21/revised PY - 2013/11/27/accepted PY - 2014/1/22/entrez PY - 2014/1/22/pubmed PY - 2014/9/6/medline KW - Advanced glycation end products KW - Ellagitannin oligomer KW - Pomegralignan KW - Pomegranate KW - Pomegraniin KW - Punica granatum SP - 323 EP - 30 JF - Food chemistry JO - Food Chem VL - 152 N2 - Two new ellagitannin oligomers, pomegraniins A (7, tetramer) and B (8, pentamer), and a new glucose ester of neolignan, pomegralignan (19), together with six known ellagitannins, were isolated from the arils and pericarps of Punica granatum L. (pomegranate). The structures of the new compounds were elucidated based on spectroscopic analyses and chemical evidence. The known ellagitannins included oligomers such as oenothein B (4), eucalbanin B (5), and eucarpanin T1 (6), in addition to the known ellagitannin monomers such as punicalagin (1), punicalin (2), and punicacortein C (3). This paper therefore represents the first report concerning the isolation of ellagitannin oligomers from pomegranate. Examination of the inhibitory activities of the polyphenolic constituents from pomegranate towards the formation of advanced glycation end products (AGEs) revealed that all ellagitannins tested were more potent inhibitors than aminoguanidine, which was used as a positive control, and pomegraniin A (7) showed the most potent effect. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24444944/Ellagitannin_oligomers_and_a_neolignan_from_pomegranate_arils_and_their_inhibitory_effects_on_the_formation_of_advanced_glycation_end_products_ DB - PRIME DP - Unbound Medicine ER -