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Antioxidant and Anti-inflammatory Compounds in Nutmeg ( Myristica Fragrans ) Pericarp as Determined by in vitro Assays

Year: 2015

Type: article

Abstract: Nutmeg, Myristicafragrans, is known for its culinary and medicinal values. The nutmeg pericarp, abundant during the production of the seed, is also used in food and beverage preparations. In this study, the pericarp of M. fragrans was evaluated for its bioactive components using in vitro antioxidant and antiinflammatory assays. The hexane, ethyl acetate and methanolic extracts inhibited lipid peroxidation (LPO) by 82.5, 70.1 and 73.2%, and cyclooxygenase enzymes COX-1 by 44, 44 and 42% and COX-2 by 47, 41 and 36%, respectively, at 100 microg/mL. The bioassay-guided purifications of extracts yielded 20 compounds belonged to neolignans (0.13%), phenylpropanoids (0.28%), phenolic aldehyde (0.35%), triterpenoids (0.06%), triglycerides (0.20%), sugars (10.2%) and steroids (0.49%). Pure isolates 1-5 inhibited LPO by 70-99% and 3-12 inhibited COX-1 and -2 enzymes by 37-49%. This is the first report on the bioassay-guided characterization of constituents in nutmeg pericarp. Our results support the medicinal claims of nutmeg pericarp.

Source: Natural Product Communications

DOI: 10.1177/1934578x1501000822

Authors: Chuan-Rui Zhang, Ettannil Jayashree, Paramasivam Suresh Kumar, Muraleedharan G. Nair

Institutions: Michigan State University, Indian Institute of Spices Research, National Institute of Abiotic Stress Management, King Saud University

Language: English

Topic: Medicinal Plant Research

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: green

Funder: Michigan State University