Novel ferulic acid and benzophenone derivatives from the flower buds of <i>Syzygium aromaticum</i>

Kiran, Zareena; Begum, Sabira; Sara, Sara; Bano, Zarina; Siddiqui, Bina Shaheen

doi:10.1080/14786419.2019.1698570

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Cited by 5 publications

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Clove: Tiny Buds with Global Fame

Mohtashami,

Aalinezhad,

Boghrati

et al. 2024

Sustainable Landscape Planning and Natural Resources Management

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Clove: Tiny Buds with Global Fame

Mohtashami,

Aalinezhad,

Boghrati

et al. 2024

Sustainable Landscape Planning and Natural Resources Management

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Chemical Compositions of Clove (Syzygium aromaticum (L.) Merr. & L.) Extracts and Their Potentials in Suppressing SARS-CoV-2 Spike Protein–ACE2 Binding, Inhibiting ACE2, and Scavenging Free Radicals

Liu

Zeng

et al. 2022

J. Agric. Food Chem.

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COVID-19 is initiated by binding the SARS-CoV-2 spike protein to angiotensin-converting enzyme 2 (ACE2) on host cells. Food factors capable of suppressing the binding between the SARS-CoV-2 spike protein and ACE2 or reducing the ACE2 availability through ACE2 inhibitions may potentially reduce the risk of SARS-CoV-2 infection and COVID-19. In this study, the chemical compositions of clove water and ethanol extracts were investigated, along with their potentials in suppressing SARS-CoV-2 spike protein−ACE2 binding, reducing ACE2 availability, and scavenging free radicals. Thirty-four compounds were tentatively identified in the clove water and ethanol extracts, with six reported in clove for the first time. Clove water and ethanol extracts dosedependently suppressed SARS-CoV-2 spike protein binding to ACE2 and inhibited ACE2 activity. The water extract had stronger inhibitory effects than the ethanol extract on a dry weight basis. The clove water extract also had more potent free radical scavenging activities against DPPH • and ABTS •+ (536.9 and 3525.06 μmol TE/g, respectively) than the ethanol extract (58.44 and 2298.01 μmol TE/g, respectively). In contrast, the ethanol extract had greater total phenolic content (TPC) and relative HO • scavenging capacity (HOSC) values (180.03 mg GAE/g and 2181.08 μmol TE/g, respectively) than the water extract (120.12 mg GAE/g and 1483.02 μmol TE/g, respectively). The present study demonstrated the potential of clove in reducing the risk of SARS-CoV-2 infection and COVID-19 development.

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