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Anti-angiogenic effects and mechanisms of zerumin A from Alpinia caerulea
Zhi-Heng He1; Christian Gilli3; Grace Gar-Lee Yue2; Clara Bik-San Lau2; Harald Greger3; Lothar Brecker4; Wei Ge1; Paul Pui-Hay But1
2012
Source PublicationFood Chemistry
ISSN0308-8146
Volume132Issue:1Pages:201-208
Abstract

Alpinia caerulea (R.Br.) Bentham, a perennial herb growing in tropical and subtropical Australia, is used as a flavouring spice and a ginger substitute. Its fruit has been used as indigenous food among the aboriginal Australians; 95% ethanol extracts of the dried fruits, leaves, rhizomes and roots of this plant were investigated in a zebrafish model by quantitative endogenous alkaline phosphatase assay. Only the fruit extract showed potential anti-angiogenic effect, inhibiting vessel formation by 25% at 20 μg/ml. Two diterpenoids were isolated and identified as zerumin A and (E)-8(17),12-labdadiene-15,16-dial. Zerumin A, which had mainly accumulated in the fruits and bearing a carboxylic group, could dose-dependently inhibit vessel formation, in both wild-type and Tg(fli1a:EGFP)y1 zebrafish embryos. The semi-quantitative reverse transcription polymerase chain reaction assay on wild type zebrafish embryos suggested that zerumin A affected multiple molecular targets related to angiogenesis. Further investigation, by human umbilical vein endothelial cell assays, revealed that zerumin A specifically inhibited the proliferation and migration steps, to prevent angiogenesis progress. © 2011 Elsevier Ltd. All rights reserved.

KeywordAlpinia Caerulea Anti-angiogenesis Huvec Zebrafish Zerumin a
DOI10.1016/j.foodchem.2011.10.057
URLView the original
Indexed BySCI
Language英语
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000300465100026
The Source to ArticleScopus
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Cited Times [WOS]:15   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionFaculty of Health Sciences
Corresponding AuthorPaul Pui-Hay But
Affiliation1.School of Life Sciences, Chinese University of Hong Kong, Shatin, New Territories, Hong Kong,PR China
2.Institute of Chinese Medicine, Chinese University of Hong Kong, Shatin, New Territories, Hong Kong,PR China
3.Chemodiversity Research Group, Department of Systematic and Evolutionary Botany, Faculty Centre of Biodiversity, University of Vienna, Austria
4.Institute of Organic Chemistry, University of Vienna, Austria
Recommended Citation
GB/T 7714
Zhi-Heng He,Christian Gilli,Grace Gar-Lee Yue,et al. Anti-angiogenic effects and mechanisms of zerumin A from Alpinia caerulea[J]. Food Chemistry,2012,132(1):201-208.
APA Zhi-Heng He.,Christian Gilli.,Grace Gar-Lee Yue.,Clara Bik-San Lau.,Harald Greger.,...&Paul Pui-Hay But.(2012).Anti-angiogenic effects and mechanisms of zerumin A from Alpinia caerulea.Food Chemistry,132(1),201-208.
MLA Zhi-Heng He,et al."Anti-angiogenic effects and mechanisms of zerumin A from Alpinia caerulea".Food Chemistry 132.1(2012):201-208.
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