Research Progresses on Chemical Constituents of Genus Daphne genus and Their Bioactivities

doi:10.7506/spkx1002-6630-200909060

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9): 249-258.doi: 10.7506/spkx1002-6630-200909060

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Research Progresses on Chemical Constituents of Genus Daphne genus and Their Bioactivities

RUAN Zheng1,2 CHEN Rui-jie2 YU Yan-ying3,* CAO Shu-wen1,3

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China 2. Department of
Food Science and Engineering, College of Life Science and Food Engineering, Nanchang University, Nanchang 330031, China 3.
Department of Chemistry, Nanchang University, Nanchang 330031, China

Received:2008-08-01 Revised:2008-11-25 Online:2009-05-01 Published:2010-12-29
Contact: Zheng RUAN E-mail:ezruan@yahoo.com

Abstract

Abstract:

Genus Daphne has been traditionally taken as medicinal plant. In recent decades, a large range of bioactive compounds in Daphne has been identified including diteropenoid, coumarin, lignan, biflavonoid and flavonoid. Pharmacological studies indicated that the constituents have bioactivities of analgesia, immunoregulation, anti-inflammation, antiumor, antibacterial effect, decompression, anti-HIV, anti-leukaemia, imhibiting protein kinase C and anti-ghrombosis. This paper reviewed the recent research progresses on chemical constituents of genus Daphne and their bioactivities.

Key words: genus Daphne, chemical constituents, bioactivity, immunoregulation, antitumor, anti-inflammatory

CLC Number:

S56 R282

RUAN Zheng1,2 CHEN Rui-jie2 YU Yan-ying3,* CAO Shu-wen1,3. Research Progresses on Chemical Constituents of Genus Daphne genus and Their Bioactivities[J]. FOOD SCIENCE, 2009, 30(9): 249-258 https://doi.org/10.7506/spkx1002-6630-200909060

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Research Progresses on Chemical Constituents of Genus Daphne genus and Their Bioactivities

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