Abstract
The seeds of Vigna genus are important food resources and there have already been many reports regarding their bioactivities. In our preliminary bioassay, the chloroform layer of methanol extracts of V. vexillata demonstrated significant anti-inflammatory bioactivity. Therefore, the present research is aimed to purify and identify the anti-inflammatory principles of V. vexillata. One new sterol (1) and two new isoflavones (2,3) were reported from the natural sources for the first time and their chemical structures were determined by the spectroscopic and mass spectrometric analyses. In addition, 37 known compounds were identified by comparison of their physical and spectroscopic data with those reported in the literature. Among the isolates, daidzein (23), abscisic acid (25), and quercetin (40) displayed the most significant inhibition of superoxide anion generation and elastase release.
Highlights
Phytochemicals from dietary and medicinal plants have been supposed as promising sources of potential anticancer agents with increasing anticancer evidences coupled with considerations of safety and efficacy [1,2]
The present investigation on the methanol extracts of V. vexillata resulted in the isolation and characterization of totally three new principles (1–3) along with 37 known constituents
In the screening of their bioactivity, three compounds, daidzein (23), abscisic acid (25), and quercetin (40) from the active chloroform fraction demonstrated significant anti-inflammatory potentials compared with the PI3K inhibitor LY294002 and a NADPH oxidase inhibitor DPI
Summary
Phytochemicals from dietary and medicinal plants have been supposed as promising sources of potential anticancer agents with increasing anticancer evidences coupled with considerations of safety and efficacy [1,2]. Dietary and medicinal plants are importrant sources of phytochemicals for the treatment of cancers [3]. With increasing interest in new food sources, the seeds of wild relatives of cultivated plants including the tribal pulses are receiving more and more attention. It initiated our interests to explore the chemical compositions of the wild relatives of edible legumes. The seeds of Vigna vexillata are boiled and consumed by the tribal people living in the hilly region of Pune district, India [9,10]. Information on the biochemical composition and chemical constituents of the wild relatives of grain legumes is very rare
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