Anti-inflammatory Activity of Calophyllum Inophyllum Fruits Extracts

Abstract

In the present work, we are reporting the isolation. characterisation and bioactvity of inophyllums, xanthones and other compounds found in the fruits of Callophyllum inophyllum. In-vitro assays demonstrated that the crude extract at concentration of 50 g/ml inhibited 77% and 88% cyclooxygenase and lipooxygenase activities, respectively, indicating its potential as antiinflamatory agent. Phytochemical studies was also conducted on the fruits. Inophyllum A, inophyllum C, inophyllum E, calophylloide, calophynic acid, 11,12-anhydroinophyllum A, 1,7-dihydroxy-6-methoxyxanthone, potocatechuic acid, gallic acid, n-nonacosane, -sitosterol and sitosterol-3-O--D-glucopyranoside were isolated and idetified. On the HPLC chromatogram, at least 18 compounds can be detected.

Pharmacological Properties of <i>Calophyllum inophyllum</i> – Updated Review

“…The active constituents are Inophyllum A, C, E, calophyllolide, calophynic acid, 11,12-anhydroinophyllum A, potocatechuic acid, 1,7-dihydroxy-6-methoxyxanthone, betasitosterol, n nonacosane, gallic acid, and sitosterol-3-O-beta-D-glucophyranoside [5]. A new xanthone named inophinnin isolated from the stem bark of Calophyllum inophyllum has been recently shown to be anti-inflammatory [6].…”

Virtual Screening of Indonesian Herbal Database for Cp Allosteric Modulator of Hepatitis B Virus

“…Dehydrocycloguanandin compounds ranked fifth. These compounds can be obtained from the Calophyllolide inophylum plant, of the Clusiaceae family, the fruit of which is known to be anti-inflammatory [9]. Another plant containing dehydrocycloguanandin compounds is Mesua ferrea from the family Guttiferae.…”

Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

“…Several pretreatment techniques have been employed to extract antioxidants from P. sapidus . These include both chemical and physical treatments to either enhance the antioxidant activities or to maintain firmness, color, and weight following harvest (Zakaria, Vijayasekaran, Ilham, & Muhamad, 2014). For instance, treatment with citric acid is known to increase the amount of phenolic compounds and flavonoids in P. sapidus (Jeena, Punatha, Prakash, Chandra, & Kushwaha, 2016).…”