論文

査読有り
2014年5月

Differentiation-inducing effect of piperitenone oxide, a fragrant ingredient of spearmint (Mentha spicata), but not carvone and menthol, against human colon cancer cells

JOURNAL OF FUNCTIONAL FOODS
  • Yasushi Nakamura
  • Yuki Hasegawa
  • Koji Shirota
  • Noboru Suetome
  • Takako Nakamura
  • Mullika Traidej Chomnawang
  • Krit Thirapanmethee
  • Piyatip Khuntayaporn
  • Panida Boonyaritthongchai
  • Chalermchai Wongs-Aree
  • Shigehisa Okamoto
  • Tomoaki Shigeta
  • Tomoaki Matsuo
  • Eun Young Park
  • Kenji Sato
  • 全て表示

8
開始ページ
62
終了ページ
67
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.jff.2014.03.005
出版者・発行元
ELSEVIER SCIENCE BV

The n-hexane extract from spearmint (Mentha spicata) leaves was purified via a bioassay-guided fractionation scheme, which was based on the induction of differentiation in a RCM-1 human colon cancer cell line. One of the criteria of a differentiation marker is the formation of ducts determined visually using phase contrast microscopy, the most potent fraction contained piperitenone oxide, based on EI-MS, H-1-NMR and C-13-NMR spectra. Previously, the role of piperitenone oxide was considered as an odor producing compound in spearmint cultivars, but this study indicates the potential medical benefits of this compound. The effective dose of piperitenone oxide was lower than that of any differentiation-inducers found in the bioassay. Piperitenone oxide was categorized into monoterpene such as carvone and menthol, which are also familiar ingredients in Mentha genus plants. However, carvone and menthol did not possess the differentiation-inducing effect. (C) 2014 Elsevier Ltd. All rights reserved.

リンク情報
DOI
https://doi.org/10.1016/j.jff.2014.03.005
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000336885100008&DestApp=WOS_CPL
URL
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84899956446&origin=inward
ID情報
  • DOI : 10.1016/j.jff.2014.03.005
  • ISSN : 1756-4646
  • SCOPUS ID : 84899956446
  • Web of Science ID : WOS:000336885100008

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