Phenolic Constituents of Licorice: III: Structures of Glicoricone and Licofuranone, and Inhibitory Effects of Licorice Constituents on Monoamine Oxidase

Tsutomu Hatano, Toshiyuki Fukuda, Takuo Okuda, Toshio Miyase, Tadataka Noro

Research output: Contribution to journalArticlepeer-review

54 Citations (Scopus)

Abstract

Two new phenolic compounds, glicoricone (3) and licofuranone (4), were isolated from a species of licorice brought from the northwestern region of China, and their structures were assigned. Among the twelve licorice constituents examined for the inhibition of monoamine oxidase (MAO), six compounds, 3, 4, genistein (6), licopyranocoumarin (7), licocoumarone (14) and glycyrrhisoflavone (15), inhibited the enzyme with the IC50 (concentration required for 50% inhibition of the enzyme activity) values of 6.0x10“5—1.4x10“4m. Glycyrrhizin (1) also inhibited MAO with the IC50 value of 1.6 x 10“4m.

Original languageEnglish
Pages (from-to)1238-1243
Number of pages6
JournalChemical and Pharmaceutical Bulletin
Volume39
Issue number5
DOIs
Publication statusPublished - 1991

Keywords

  • Glycyrrhiza
  • enzyme inhibitor
  • genistein
  • glicoricone
  • glycyrrhizin
  • licocoumarone
  • licofuranone
  • licopyranocoumarin
  • licorice
  • monoamine oxidase

ASJC Scopus subject areas

  • Chemistry(all)
  • Drug Discovery

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