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January 1, 1997Food Science and Technology International TokyoOpen Access

Antioxidative and Antihyaluronidase Activities of Some Constituents from Foeniculi Fructus(Fruit of Foeniculum vulgare MILLER).

Masateru Ono Chikako Masuoka Yasuyuki Ito Yujiro Niiho Junei Kinjo Toshihiro Nohara

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Abstract

The inhibitory effects of some constituents which were previously isolated from the MeOH extract of Foeniculi Fructus (Fruit of Foeniculum vulgare MILLER) were investigated on the oxidation of linoleic acid and on the activation of inactive hyaluronidase induced by compound 48/80. Among the test compounds, six stilbene trimers, miyabenol C, cis-miyabenol C, foeniculoside I, foeniculoside II, foeniculoside III and foeniculoside IV, exhibited greater antioxidative activities than BHA. Furthermore, miyabenol C and cis-miyabenol C showed strong hyaluronidase inhibitory effects.

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Cite This Study

Ono et al. (1997) studied this question.

synapsesocial.com/papers/6ab082a2eef080d4ec63f3d8 https://doi.org/10.3136/fsti9596t9798.3.53

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