Chemical and antifungal investigations of six Lippia species (Verbenaceae) from Brazil
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Data
2012-12-01
Autores
Funari, Cristiano Soleo [UNESP]
Gullo, Fernanda Patricia [UNESP]
Napolitano, Assunta
Carneiro, Renato Lajarim
Mendes-Giannini, Maria José Soares [UNESP]
Fusco-Almeida, Ana Marisa [UNESP]
Piacente, Sonia
Pizza, Cosimo
Siqueira Silva, Dulce Helena [UNESP]
Título da Revista
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Editor
Elsevier B.V.
Resumo
The Lippia genus is used in ethnobotany as food, beverages, seasoning and antiseptic remedies, among others. The chemical compositions of fifteen extracts of six Lippia species were investigated comparatively by HPLC-PDA. To avoid data replication of previous works on this genus, Lippia lupulina Cham. root ethanol extract was selected for isolation procedures based on Principal Component Analyses (PCA) of such data. Seven compounds previously unreported in this genus were isolated from this extract (a triterpene, two furanonaphtoquinones, a furanochromone, an isoflavone, a stilbene and an iridoid). The activities of extracts, fractions and pure compounds towards Candida albicans, Candida krusei, Candida parapsilosis and Cryptococcus neoformans were investigated. Two fractions from the extract of Lippia salviaefolia leaves showed marked inhibition of fungal growth, in addition to verbascoside and asebogenin, which showed MICs lower than 15.6 mu g/ml and may be promising leads for the development of new antifungal agents, especially against C. neoformans. (C) 2012 Elsevier Ltd. All rights reserved.
Descrição
Palavras-chave
Verbenaceae, Lippia spp, Dereplication, Antifungal, Candida spp., Cryptococcus neoformans
Como citar
Food Chemistry. Oxford: Elsevier B.V., v. 135, n. 3, p. 2086-2094, 2012.