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Antianaphylactic Effects of the Principal Compounds from the White Petals of Impatiens balsamina L.
Author(s) -
Fukumoto Hisae,
Yamaki Masae,
Isoi Koichiro,
Ishiguro Kyoko
Publication year - 1996
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/(sici)1099-1573(199605)10:3<202::aid-ptr805>3.0.co;2-0
Subject(s) - white (mutation) , petal , flavonols , lysozyme , chemistry , anaphylactic shock , egg white , flavonoid , biology , botany , biochemistry , allergy , antioxidant , anaphylaxis , immunology , gene
Several flavonols and naphthoquinones have been isolated from a 35% ethanol extract (IB) of the white petals of Impatiens balsamina L. The antianaphylactic effects of the principal compounds were investigated using a murine immediately hypersensitivity reaction system induced by hen egg‐white lysozyme (HEL). The active extracts and phenolic compounds in IB were shown to inhibit significantly both the fatal anaphylactic shock and heterologous PCA reaction.