Advertisement

Chemistry of Natural Compounds

, Volume 54, Issue 5, pp 1023–1026 | Cite as

Chemical Constituents of the Leaves of Brassica oleracea var. acephala

  • Unwoo Kang
  • Seung Mok Ryu
  • Dongho Lee
  • Eun Kyoung Seo
Article
  • 61 Downloads

The family Brassicaceae consists of about 350 genera, 13 tribes, and 3200 species. Brassica oleracea species, which belongs to this family, include cabbage (B. oleracea var. capitata), cauliflower (B. oleracea var. botrytis), broccoli (B. oleracea var. italica), brussel sprout (B. oleracea var. gemmifera), and kale (B. oleracea var. acephala) [1]. Although B. oleracea species have been reported to contain isothiocyanates [2, 3], glucosinolates [4, 5, 6], vitamins [7, 8], carotenoids [8, 9], phenolics [8, 10], polyphenols [11], and anthocyanins [12], and showed anioxidant [8, 11, 13], antiulcer [14], and anticancer activities [2, 13], there have not been many phytochemical investigations on the single species of B. oleracea var. acephala.

In the present phytochemical study, 13 known compounds (1–13) were isolated from the leaves of B. oleracea L. var. acephala DC. The isolates include 1-methoxyindole-3-acetonitrile (1) [15], 4-methoxyindole-3-acetonitrile (2) [16],...

Notes

Acknowledgment

This research was supported by the Global PhD Fellowship Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2012H1A2A1017710).

References

  1. 1.
    H.-H. Lee, S.-C. Yang, M.-K. Lee, D.-K. Ryu, S. Park, S.-O. Chung, S. U. Park, Y.-P. Lim, and S.-J. Kim, Korean J. Hortic. Sci. Technol., 33 (2), 177 (2015).CrossRefGoogle Scholar
  2. 2.
    N. M. Fofaria, A. Ranjan, S.-H. Kim, and S. K. Srivastava, Enzymes, 37, 111 (2015).Google Scholar
  3. 3.
    Q. Yu, K. Matsunami, H. Otsuka, and Y. Takeda, Chem. Pharm. Bull., 53 (7), 800 (2005).CrossRefGoogle Scholar
  4. 4.
    N. Bellostas, P. Kachlicki, J. C. Sorensen, and H. Sorensen, Sci. Hortic., 114 (4), 234 (2007).CrossRefGoogle Scholar
  5. 5.
    S. R. Bhandari, J. S. Jo, and J. G. Lee, Molecules, 20 (9), 15827 (2015).CrossRefGoogle Scholar
  6. 6.
    E. A. Rosa, R. K. Heaney, F. C. Rego, and G. R. Fenwick, J. Sci. Food Agric., 66 (4), 457 (1994).CrossRefGoogle Scholar
  7. 7.
    M. Potgieter and M. L. Greenwood, J. Food Sci., 15 (3), 223 (1950).CrossRefGoogle Scholar
  8. 8.
    D. Zhang and Y. Hamauzu, Food Chem., 88 (4), 503 (2004).CrossRefGoogle Scholar
  9. 9.
    R. P. Walsh, H. Bartlett, and F. Eperjesi, J. Agric. Food Chem., 63 (44), 9677 (2015).CrossRefGoogle Scholar
  10. 10.
    F. A. Ayaz, S. Hayirlioglu-Ayaz, S. Alpay-Karaoglu, J. Gruz, K. Valentova, J. Ulrichova, and M. Strnad, Food Chem., 107 (1), 19 (2008).CrossRefGoogle Scholar
  11. 11.
    F. Fratianni, F. Cardinale, A. Cozzolino, T. Granese, S. Pepe, R. Riccardi, P. Spigno, R. Coppola, and F. Nazzaro, Food Nutr. Sci., 5 (1), 66 (2014).Google Scholar
  12. 12.
    L. Yu-Qin, J. Ting, Z. Xian-En, Y. Guo-Dong, D. Jin-Hua, and W. Xiao, Chin. J. Anal. Chem., 39 (3), 419 (2011).Google Scholar
  13. 13.
    A. Podsedek, LWT-Food Sci. Technol., 40 (1), 1 (2007).CrossRefGoogle Scholar
  14. 14.
    S. P. M. Mohammad, J. Mounika, and B. Chakrapani, Int. J. Res. Pharm. Sci., 7 (1), 62 (2016).Google Scholar
  15. 15.
    D.-D. Sun, W.-W. Dong, X. Li, and H.-Q. Zhang, Chem. Nat. Compd., 46, 763 (2010).Google Scholar
  16. 16.
    Y. Choi, J. Kim, J. Seo, J. Lee, Y. Kim, S. Ryu, K. Lee, Y. Kim, and S. Kim, Korean J. Pharmacogn., 35 (3), 255 (2004).Google Scholar
  17. 17.
    M. Tobisu, H. Fujihara, K. Koh, and N. Chatani, J. Org. Chem., 75 (14), 4841 (2010).CrossRefGoogle Scholar
  18. 18.
    D. Q. Luo, Y. P. Chen, J. Zhang, B. Z. Shi, Z. Q. Yang, and C. Chen, Helv. Chim. Acta, 96 (2), 309 (2013).CrossRefGoogle Scholar
  19. 19.
    H. C. Kwon, I. Y. Jung, S. Y. Cho, O. R. Cho, M. C. Yang, S. O. Lee, J. Y. Hur, S. Y. Kim, J. B. Yang, and K. R. Lee, Arch. Pharm. Res., 26 (6), 471 (2003).CrossRefGoogle Scholar
  20. 20.
    K. Matsunami, H. Otsuka, and Y. Takeda, Chem. Pharm. Bull., 58 (3), 438 (2010).CrossRefGoogle Scholar
  21. 21.
    Y. Goda, K. Hoshino, H. Akiyama, T. Ishikawa, Y. Abe, T. Nakamura, H. Otsuka, Y. Takeda, A. Tanimura, and M. Toyoda, Biol. Pharm. Bull., 22 (12), 1319 (1999).CrossRefGoogle Scholar
  22. 22.
    Y. Takeda, N. Isai, T. Masuda, H. Otsuka, G. Honda, Y. Takaishi, F. Kiuchi, M. Ito, O. A. Ashurmetov, and O. K. Khodzhimatov, J. Nat. Med., 56 (5), 200 (2002).Google Scholar
  23. 23.
    A. Simaratanamongkol, K. Umehara, H. Noguchi, and P. Panichayupakaranant, Food Chem., 165, 92 (2014).Google Scholar
  24. 24.
    C. H. Park, J. M. Hur, K. S. Song, and J. C. Park, Kor. J. Pharmacogn., 38 (3), 263 (2007).Google Scholar
  25. 25.
    D. R. Abou-Hussein, J. M. Badr, and D. T. Youssef, Nat. Prod. Sci., 13 (3), 229 (2007).Google Scholar
  26. 26.
    F. N. Yalcin, T. Ersoz, P. Akbay, and I. Calis, Turk. J. Chem., 27 (6), 703 (2003).Google Scholar
  27. 27.
    T. Miyase, A. Ueno, N. Takizawa, H. Kobayashi, and H. Oguchi, Phytochemistry, 28 (12), 3483 (1989).CrossRefGoogle Scholar
  28. 28.
    T. Ishikawa, K. Kondo, and J. Kitajima, Chem. Pharm. Bull., 51 (1), 32 (2003).CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Unwoo Kang
    • 1
  • Seung Mok Ryu
    • 2
  • Dongho Lee
    • 2
  • Eun Kyoung Seo
    • 1
  1. 1.College of Pharmacy, Graduate School of Pharmaceutical SciencesEwha Womans UniversitySeoulKorea
  2. 2.Department of Biosystems and Biotechnology, College of Life Sciences and BiotechnologyKorea UniversitySeoulKorea

Personalised recommendations