Antithrombotic activity of fractions and components obtained from raspberry leaves (Rubus chingii)

被引：70

作者：

Han, Na ^{[1
]}

Gu, Yuhong ^{[1
]}

Ye, Chun ^{[1
]}

Cao, Yan ^{[1
]}

Liu, Zhihui ^{[1
]}

Yin, Jun ^{[1
]}

机构：

[1] Shenyang Pharmaceut Univ, Dept Pharmacognosy, 48,Wenhua Rd 103, Shenhe Dist, Peoples R China

来源：

FOOD CHEMISTRY | 2012年 / 132卷 / 01期

关键词：

Raspberry leaves; Flavonoids; Antithrombotic activity; FLAVONOIDS; MECHANISM; L;

D O I：

10.1016/j.foodchem.2011.10.051

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The 70% ethanol fraction from an aqueous extract of raspberry leaves was shown to be the most antithrombotic fraction in in vitro and in vivo tests. The total flavonoids and phenolics in this fraction were 0.286 g/g and 0.518 g/g by colorimetry. Six compounds, including salicylic acid, kaempferol, quercetin, tiliroside, quercetin 3-O-beta-D-glucopyranoside and kaempferol 3-O-beta-D-glucopyranoside, were isolated from the active fraction. Among them, kaempferol, quercetin and tiliroside obviously delayed plasma recalcification time (PRT) in blood. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.

引用

页码：181 / 185

页数：5

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