1. The composition and anti-inflammatory properties of pumpkin seeds
- Author
-
Yun Li, Xiu-Ju Zhao, Shu-Fen Chen, Xin-Jie Dong, and Jun-Yan Chen
- Subjects
chemistry.chemical_classification ,Pumpkin seed ,General Chemical Engineering ,Linoleic acid ,010401 analytical chemistry ,Fatty acid ,04 agricultural and veterinary sciences ,040401 food science ,01 natural sciences ,Industrial and Manufacturing Engineering ,food.food ,0104 chemical sciences ,Amino acid ,stomatognathic diseases ,Oleic acid ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Betaine ,food ,chemistry ,Trigonelline ,Metabolome ,Food science ,Safety, Risk, Reliability and Quality ,Food Science - Abstract
Pumpkin seeds (PSs) are common in daily diet, which have diverse biological activities. We characterized the metabolome of PSs and revealed their anti-inflammation mechanism that have not been fully elucidated. The air-dried and powdered PSs were extracted and reconstituted in 600 μl phosphate buffer for NMR analyses, and fatty acid profile was analyzed by GC–MS. The fatty acid esters of hydroxy fatty acids (FAHFAs) were analyzed by HPLC–MS, and anti-inflammatory activity of oleic acid ester of hydroxy oleic acid (OAHOA) was explored in vitro and in vivo. Finally, analysis of variance was performed (statistically significant when P more...
- Published
- 2021
- Full Text
- View/download PDF