The ubiquitous compound 4-hydroxy-3-methoxycinnamic acid, also known as ferulic acid (FA), constitutes a bioactive ingredient of many foods that may offer beneficial effects against disorders related to oxidative stress, including cancer, diabetes, and neurodegenerative diseases. This review discusses the antioxidant properties of FA, establishing relationships to several biological activities already described for this natural product. Next, 387 naturally occurring compounds, all isolated from plants and published between 1990 and 2015, the structures of which bear 1 or more feruloyl moieties, are covered in this review along with their structural formulas, botanical sources, and bioactivities. The compounds' distribution, structural patterns, bioactivities, and perspectives on food research are also succinctly discussed.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12266

Ferulic Acid and Naturally Occurring Compounds Bearing a Feruloyl Moiety: A Review on Their Structures, Occurrence, and Potential Health Benefits

Volatile oil in Chrysanthemum morifolium Ramat (C. morifolium) was extracted by the method of water vapor distillation and its chemical components was identified by gas-chromatography coupled with mass spectrometry (GC–MS). The volatile oil are evaluated for antibacterial activity against Escherichia coli, Staphylococcus aureus, Salmonella enteritids, Pseudomonas aeruginosa and Bacillus subtilis. Effects of surfactant, temperature, pH and ultraviolet light on antibacterial activity stability of volatile oil were analyzed too. Total 56 compounds were identified in C. morifolium volatile oil. The main constituents in C. morifolium volatile oil were monoterpenes and sesquiterpenes compounds, including hydrocarbons, esters, aldehydes, ketones, phenols and organic acids. α-curcumene was the most abundant volatile component (12.55%). The volatile oil showed promising antibacterial activity against 5 selected strains. The inhibitory effect on P. aeruginosa exhibited maximum inhibition zone diameter 20.43 mm, and E. coli showed 12.29 mm. The volatile oil treated with surfactant Tween 20 showed the strongest antibacterial activity, followed by Tween 80 and the SDS lowest, which showed the lowest. pH also had different effect on antibacterial activity stability of the C. morifolium volatile oil. No significant difference effect on antibacterial activity stability of volatile oil was observed with temperature and UV treatment.

/pdf/chemical-composition-and-antimicrobial-activities-of-104gkomjhy.pdf

Chemical composition and antimicrobial activities of volatile oil extracted from Chrysanthemum morifolium Ramat.

HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.

Chemical constituents from Acanthopanax brachypus

This report is the first to detail the antitumor activity of Acanthopanax brachypus, a species well recognized by eastern folk medicine. Four stilbeniods and nine flavonoids have been isolated from stem bark of the plant. The isolates have been tested for their antitumor activity against selected human cancer cell lines (HgpG-2, MCF-7, K-562, and A-549). Even though three of the compounds have shown high to moderate cytotoxicity against certain cell lines (IC50 of 4.5 to 6.5 μg/mL), in most of the experiments little or no anticancer activity has been revealed.

Antitumor activity of stilbenoids and flavonoids isolated from Acanthopanax brachypus

The essential oils from the flowers, leaves, barks, roots and fruits of A. brachypus were individually extracted by hydrodistillation, and their chemical constituents were isolated and characterized by means of gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). A total of 160 different constituents accounting for 86.45-96.54% of the total essential oils were identified, and 3 constituents were unidentified (< 0.8%), and significant qualitative and quantitative differences were observed among the oils, in which the yields varied between 0.61-1.83 (mL/100 g dried materials) under the same operational conditions. The oils from flowers, leaves, barks and roots consisted mainly of monoterpenes and sesquiterpene hydrocarbons as well as oxygenated monoterpenes and sesquiterpenes, while the fruit oil consisted mainly of fatty acids and esters. The antimicrobial activities of the essential oils was evaluated against 11 microorganisms (9 for bacteria and 2 for yeast) using agar disc diffusion and broth microdilution methods. The bacteria, including gram-positive bacteria and gram-negative bacteria, were more sensitive to the oils than yeasts.

Chemical compositions and antimicrobial activities of essential oils extracted from Acanthopanax brachypus

Acylated Stilbene Glucosides and Further Constituents from Acanthopanax brachypus

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Chemical compositions and antimicrobial activities of essential oils extracted from Acanthopanax brachypus

Acylated Stilbene Glucosides and Further Constituents from Acanthopanax brachypus