Chemical characterization of the polar antibacterial fraction of the ethanol extract from Rosmarinus officinalis

Antimicrobial diterpenoids from Rosmarinus officinalis

Three new diterpenoids, 12,16-epoxy-11-hydroxy-17(15 → 16)-abeo-abieta-8,11,13-trien-7-one (1), 7,12-dihydroxy abieta-6,8,10(5),11,13-quien-20-oic acid 1,20-lactone (2), labda-5(10),13(E)-dien-15-ol (11), one new natural product (2E,6E)-3,7-dimethyl-9-[(1S,6R)-1,2,6-trimethylcyclohex-2-enyl]nona-2,6-dien-1-ol (16) and thirteen known compounds were isolated and elucidated from the excellent antimicrobial active fractions of Rosmarinus officinalis ethanol extract. The structures of the isolated compounds were determined by spectral data analysis and combined with literature reports. Among them, monocyclic diterpenoids (16 and 17) were discovered from rosemary for the first time. All isolated compounds were tested for antimicrobial activity against four strains (B. subtilis, S. aureus, P. aeruginosa, and Fusarium spp.), with six compounds showing very strong inhibitory activity against B. subtilis and four compounds showing strong inhibitory activity against P. aeruginosa.

Characterization, Target Isolation of Triterpenes in the Anti-inflammatory Fraction of Salvia rosmarinus via UPLC-Orbitrap MS/MS Coupled with GNPS

Isolation of the effective anti-inflammatory fraction of Salvia rosmarinus (rosemary) was guided by its anti-inflammatory activity in lipopolysaccharide-stimulated RAW264.7 cells, as an in vitro inflammation model, and its chemical components were systematically characterized by UPLC-Orbitrap MS/MS coupled with GNPS. Eighty-three triterpenoids were identified, among which 51 were separated and elucidated, including 10 new compounds and six triterpenoids that exhibited significant anti-inflammatory activity. The mass spectrometry fragmentation pathways of the five types of compounds were analyzed and their anti-inflammatory structure-activity relationship of the separated compounds was explored. The results indicate that the anti-inflammatory activity of rosemary is not mainly exerted by a few main components, such as ursolic acid and oleanolic acid, as previously reported, but is the result of the synergistic effect of many triterpenoids. The findings of the study provide a scientific basis for the development of rosemary anti-inflammatory functional foods.

Antibiotic-potentiating efficacy of Rosmarinus officinalis L. to combat planktonic cells, biofilms, and efflux pump activities of extensively drug-resistant Acinetobacter baumannii clinical strains

Introduction

This research aimed to examine the action of commercial antibiotics against extensively drug-resistant (XDR) A. baumannii clinical strains when combined with Rosmarinus officinalis extracts.

Methods

Agar well diffusion and broth microdilution were used to screen the antibacterial activity of crude ethanol extract and its fractions (hexane, intermediate, ethyl acetate, and water). The interactions between the extracts and antibiotics (gentamicin, tetracycline, cefepime, and ciprofloxacin) were evaluated by checkerboard assay. The anti-biofilm and efflux pump inhibition activities were determined by the microtiter plate method and dye accumulation assay using flow cytometry, respectively. The potential phytochemicals that contribute to the antibacterial effects of R. officinalis were identified using the liquid chromatography-mass spectrometry (LC-MS).

Results

R. officinalis crude extract (CE) demonstrated the best antibacterial activity with MIC values ranging from 300 to 600 μg/mL. The combination of CE and tetracycline exhibited the highest overall synergistic effect. This combination hindered biofilm formation ranging from 21.4% to 57.31% and caused a significant increase (up to 14%) in the fluorescence intensity in 75% of the studied strains. The LC-MS analysis of CE exhibited eleven compounds in which rosmarinic acid (55.53%) was the most abundant phenolic compound followed by cirsimaritin (11.46%), and p-coumaroyl hexoside acid (10.5%).

Discussion

Overall, this is the first direct report that demonstrated the efficacy of R. officinalis when applied with conventional antibiotics on biofilm formation and efflux pump activity in XDR A. baumannii clinical strains.

Quantitative immunochromatographic assay for rapid detection of rosemary herb extract in ham sausage and dairy products

The important constituents of rosemary herb extract are carnosic acid (CarA), carnosol (Car) and rosmanol (Ros), which are burdensome to the human body when consumed in excessive amounts. Using a computer-assisted method, we prepared 3B10-antibody with both broad-spectrum and high affinity for CarA, Car and Ros with median inhibitory concentration of 0.41 ng/mL, 0.45 ng/mL, and 0.53 ng/mL, respectively. Subsequently, a quantitative lateral flow immunoassay (LFIA) was developed to identify CarA, Car and Ros in ham sausage and dairy within 30 min, and the respectively calculated limit of detection values of 0.044 μg/kg, 0.148 μg/kg and 0.169 μg/kg in sample, which could meet maximum additive limits. The quantitative results of LFIA method in positive samples were consistent with that of the instrumental method.These results also show that the high recognition performance and reliability of the LFIA strips validate the field test method.

The applications and mechanisms of Rosmarinus officinalis L. in the management of different wounds and UV-irradiated skin

Chronic wounds, especially non-healing wounds, significantly affect patients' quality of life and raise the costs of therapy. Wound healing is a complicated process involving interdependent stages, which may be impaired and delayed by infections with multi-drug resistant pathogens. Current medical strategies for wound healing, especially the treatment of non-healing wounds, exert limited therapeutic effects, thus become a dramatic challenge for modern medicine. There has been growing interest in exploring complementary approaches to enhance the wound healing process, and complementary therapy using herbs and their related products has gained increasing attention. Apart from skin wounds, dermal pathological changes caused by UV irradiation, may also benefit from such complementary therapy. The antimicrobial, anti-inflammatory, antioxidant, analgesic and collagen-promoting properties of extract from Rosmarinus officinalis L. (rosemary) have all been considered to contribute to the beneficial effects on different stages and multiple aspects of skin recovery after various wounds or UV irradiation. This review aims to summarize the applications and their underlying mechanisms of rosemary as part of the complementary therapy for injured and UV-irradiated skin based on the currently available evidence. The medicinal properties of rosemary and its application in wound dressing are first discussed, followed by summarization of its application in different types of wounds. A conclusion is reached and future directions are discussed. As research in this area continue to evolve, rosemary-derived products may become an integral part of holistic wound care strategies, offering a complementary approach to conventional treatments.

Anti-inflammatory oxazole-, nitro- and hexahydropyrrolo[2,1-b]oxazole-containing abietane diterpenoid alkaloids from Salvia miltiorrhiza

Nine undescibed abietane diterpenoid alkaloids (DAs), salviamines G‒H (1-2), isosalviamines G‒J (3-6), and miltiorramines A‒C (7-9) were isolated from the roots of Salvia miltiorrhiza. Their chemical structures including absolute configurations were elucidated by extensive spectroscopic analysis (including 1D and 2D NMR, and HRESIMS), combined with the calculated ECD method and single-crystal X-ray diffraction analysis. Among them, compounds 1-6 are unusual 20-nor- or 19,20-bisnor-abietane DAs with an oxazole ring. Compounds 7-8 are the first examples of DAs with a nitro group isolated from plant sources. Notably, compound 9 possesses a rare hexahydropyrrolo[2,1-b]oxazole unit that is fused in the ring B of the abietane skeleton. Bioactivity assay indicated that compound 3 showed significant anti-inflammatory activity by decreasing the gene expressions of IL-1β, IL-6, and TNF-α in LPS-induced RAW264.7 cells in a dose-dependent manner.

Antioxidant and Antibacterial Activities of Chinese Native Thyme Essential Oils with Different Chemotypes

Thyme essential oils (EOs) have antioxidant, antiviral, antifungal, antibacterial, anti-inflammatory, and immunological properties and are used in medicine, food, feed additives, and cosmetics. Here, we made use of a multidimensional analytical method to analyze the differences in the chemical components, chemotypes, and antioxidant and antibacterial activities of EOs from 24 Chinese native thymes. These Chinese native thymes comprised 10 species (Thymus quinquecostatus, T. mongolicus, T. inaequalis, T. mandschuricus, T. curtus, T. amurensis, T. roseus, T. proximu, T. marschallianus, and T. altaicus) and two varieties (T. quinquecostatus var. asiaticus and T. quinquecostatus var. przewalskii). Four primary chemotype groups were identified, namely carvacrol, thymol, geraniol, and α-terpineol. The maximum carvacrol, thymol, geraniol, and α-terpineol contents were 72.4, 58.6, 59.5, and 65.4%, respectively. The antioxidant capacities of the thymol and carvacrol chemotype EOs were found to be significantly superior to the other chemotypes using three antioxidant assays: DPPH, ABTS, and FRAP. Moreover, the thymol and carvacrol EO chemotypes could significantly inhibit the growths of the common food-borne pathogenic bacteria Staphylococcus aureus and Escherichia coli. A correlation analysis between the EO components and the bacteria showed that thymol significantly positively correlated with the bacteria. In summary, we analyzed the thyme EOs' antioxidant and antibacterial activities, which laid a foundation for their use in medicines, foods, feed additives, and cosmetics. The results will also be very useful for the selection of wild thymes for functional research on carvacrol-, thymol-, geraniol-, and α-terpineol-rich essential oil chemotypes and the product development of feed additives, cosmetics, etc.

Durable Surface Modification of Low-Density Polyethylene/Nano-Silica Composite Films with Bacterial Antifouling and Liquid-Repelling Properties for Food Hygiene and Safety

The growing prevalence of antimicrobial resistance in bacterial strains has increased the demand for preventing biological deterioration on the surfaces of films used in applications involving food contact materials (FCMs). Herein, we prepared superhydrophobic film surfaces using a casting process that involved the combination of low-density polyethylene (LDPE) with solutions containing surface energy-reducing silica (SRS). The bacterial antifouling properties of the modified film surfaces were evaluated using Escherichia coli O157:H7 and Staphylococcus epidermidis via the dip-inoculation technique. The reduction in bacterial populations on the LDPE film embedded with SRS was confirmed to be more than 2 log-units, which equates to over 99%, when compared to the bare LDPE film. Additionally, the modified film demonstrated liquid-repelling properties against food-related contaminants, such as blood, beverages, and sauces. Moreover, the modified film demonstrated enhanced durability and robustness compared to one of the prevalent industry methods, dip-coating. We anticipate that the developed LDPE/nano-silica composite film represents a promising advancement in the multidisciplinary aspects of food hygiene and safety within the food industry, particularly concerning FCMs.

Anti-Biofilm Activity of Carnosic Acid from Salvia rosmarinus against Methicillin-Resistant Staphylococcus aureus

The Salvia rosmarinus "Eretto Liguria" ecotype was studied as a source of valuable bioactive compounds. LC-MS analysis of the methanolic extract underlined the presence of diterpenoids, triterpenoids, polyphenolic acids, and flavonoids. The anti-virulence activity of carnosic acid along with the other most abundant compounds against methicillin-resistant Staphylococcus aureus (MRSA) was evaluated. Only carnosic acid induced a significant reduction in the expression of agrA and rnaIII genes, which encode the key components of quorum sensing (QS), an intracellular signaling mechanism controlling the virulence of MRSA. At a concentration of 0.05 mg/mL, carnosic acid inhibited biofilm formation by MRSA and the expression of genes involved in toxin production and made MRSA more susceptible to intracellular killing, with no toxic effects on eukaryotic cells. Carnosic acid did not affect biofilm formation by Pseudomonas aeruginosa, a human pathogen that often coexists with MRSA in complex infections. The selected ecotype showed a carnosic acid content of 94.3 ± 4.3 mg/g. In silico analysis highlighted that carnosic acid potentially interacts with the S. aureus AgrA response regulator. Our findings suggest that carnosic acid could be an anti-virulence agent against MRSA infections endowed with a species-specific activity useful in multi-microbial infections.

Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry-A Systematic Review

The interest on the use of natural sources in the food industry has promoted the study of plants' phenolic compounds as potential additives. However, the literature has been focusing on essential oils, with very few studies published regarding aqueous extracts, their phenolic composition, and bioactivity. A systematic review was conducted on different databases following PRISMA guidelines to evaluate the relevance of the phenolic content of different aromatic spices (oregano, rosemary, thyme, ginger, clove, and pepper), as related to their bioactivity and potential application as food additives. Although different extraction methods have been applied in the literature, the use of green approaches using ethanol and deep eutectic solvents has increased, leading to the development of products more apt for human consumption. The studied plants present an interesting phenolic profile, ranging from phenolic acids to flavonoids, establishing a correlation between their phenolic content and bioactivity. In this sense, results have proven to be very promising, presenting those extracts as having similar if not higher bioactivity than synthetic additives already in use, with associated health concerns. Nevertheless, the study of spices' phenolic extracts is somehow limited to in vitro studies. Therefore, research in food matrices is needed for more understanding of factors interfering with their preservation activity.

Melatonin enhances biomass, phenolic accumulation, and bioactivities of rosemary (Rosmarinus officinalis) in vitro shoots under UV-B stress

Melatonin is a stress-related hormone that plays a critical role in triggering the plant defence system and regulating secondary metabolism when plants are exposed to stress. To explore the potential roles of melatonin in response to Ultraviolet-B (UV-B) radiation, we examined the effects of exogenous melatonin on rosemary in vitro shoots under UV-B stress. The application of melatonin (50 μM) alleviated the adverse effects of UV-B stress on the biomass, photosynthetic pigment contents, and membrane lipids of the rosemary in vitro shoots. Melatonin significantly increased superoxide dismutase (1.15.1.1, SOD), peroxidase (1.11.1.7, POD), and catalase (1.11.1.6, CAT) activities by 62%, 99%, and 53%, respectively. The contents of total phenols, rosmarinic acid, and carnosic acid increased under UV-B stress, and they further increased by the melatonin treatment by 41%, 68%, and 67%, respectively, compared with the control group. Under UV-B stress, the increased total phenol content in melatonin-pretreated plants could be attributed to the activation of phenylalanine ammonia-lyase (4.3.1.5, PAL) and tyrosine aminotransferase (2.6.1.5, TAT). In addition, melatonin enhanced the antioxidant and antibacterial activities of the rosemary in vitro shoots under UV-B stress. These results suggest that melatonin can alleviate the damage caused by UV-B stress and also enhance the secondary metabolism and bioactivity of rosemary in vitro shoots.

Optimization of electrospun CQDs-Fe3O4-RE loaded PVA-cellulose nanofibrils via central composite design for wound dressing applications: Kinetics and in vitro release study

Wound skin infections can cause significant morbidity and even mortality. Cellulose nanofibrils (CNFs) are a type of nano cellulose that have reached notable attention due to their inimitable properties. In this study, in order to prepare a novel wound dressing, CNFs are composited with poly (vinyl alcohol) (PVA) to enhance mechanical properties and increase cell proliferation and migration. Also, carbon quantum dots (CQDs)- Fe₃O₄ was introduced as a novel antibacterial, and rosemary extract (RE) was composited with this to reduce its cell toxicity. PVA - CNFs/ CQDs- Fe₃O₄- RE nanofiber was prepared using the electrospinning method. Then, to maximize tensile strength, total elongation, and percentage swelling of PVA - CNFs/ CQDs- Fe₃O₄- RE electrospun nanofiber, parameters of crosslinking duration and the concentration of CQDs- Fe₃O₄-RE were optimized employing central composite design, and optimized electrospun nanofiber (OEN) as a novel wound dressing was prepared. Results exhibited, the high antibacterial properties of CQDs-Fe₃O₄-RE. Also, CNFs and CQDs- Fe₃O₄-RE increased the tensile strength of OEN. Moreover, CNFs and RE reduce wound area percentages and increase the percentage of cell viability, respectively. Therefore, OEN was introduced as a suitable wound dressing due to its appropriate surface roughness, mechanical properties, WVTR, biodegradation, prolonged release, non-toxicity, and high cell proliferation and migration ability.

Rosmarinus officinalis and Skin: Antioxidant Activity and Possible Therapeutical Role in Cutaneous Diseases

The rosemary plant, Rosmarinus officinalis L., one of the main members of the Lamiaceae family, is currently one of the most promising herbal medicines due to its pharmaceutical properties. This research aimed to evaluate the antioxidant role of Rosmarinus officinalis and its bioactive compounds on the skin, with a focus on the newly emerging molecular mechanisms involved, providing extensive scientific evidence of its anti-inflammatory, antimicrobial, wound-healing and anticancer activity in dermatological practice. The search was conducted on articles concerning in vitro and in vivo studies in both animals and humans. The results obtained confirm the antioxidant role of R. officinalis. This assumption derives the possibility of using R. officinalis or its bioactive elements for the treatment of inflammatory and infectious skin pathologies. However, although the use of rosemary in the treatment of skin diseases represents a fascinating line of research, future perspectives still require large and controlled clinical trials in order to definitively elucidate the real impact of this plant and its components in clinical practice.

Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile

The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing to its deterioration, modifying the volatiles profile and aroma. The addition of aromatic herbs to VOO is a traditional technique to change the flavor and to preserve the oil. The aim of this study was to evaluate the effect on the volatile profile and sensory properties of flavoring VOO with rosemary and basil herbs and its impact on the evolution of the oxidative process during a six-month shelf-life study at 15.7 ± 3.6 °C and exposed to 500 ± 100 lx of light for 12 h each day. The determination of quality parameters, volatiles concentrations and VOO sensory properties and their comparison with the flavored VOO samples showed that the addition of basil or rosemary herbs, in addition to retarding the oxidation of the oil, allowed the discrimination of the flavored samples due to the migration of compounds from herbs to the oil. The aroma of basil olive oil (BOO) samples was mainly due to β-pinene, ocimene and 1,8-cineol compounds while for rosemary olive oil (ROO) samples, their aroma was mainly due to the concentrations of camphene, β-myrcene, α-terpinolene, limonene and 1,8-cineol. From the antioxidant standpoint, the effect of the herbs was more noticeable from the third month onwards.

Potential of Aromatic Plant-Derived Essential Oils for the Control of Foodborne Bacteria and Antibiotic Resistance in Animal Production: A Review

Antibiotic resistance has become a severe public threat to human health worldwide. Supplementing antibiotic growth promoters (AGPs) at subtherapeutic levels has been a commonly applied method to improve the production performance of livestock and poultry, but the misuse of antibiotics in animal production plays a major role in the antibiotic resistance crisis and foodborne disease outbreaks. The addition of AGPs to improve production performance in livestock and poultry has been prohibited in some countries, including Europe, the United States and China. Moreover, cross-resistance could result in the development of multidrug resistant bacteria and limit therapeutic options for human and animal health. Therefore, finding alternatives to antibiotics to maintain the efficiency of livestock production and reduce the risk of foodborne disease outbreaks is beneficial to human health and the sustainable development of animal husbandry. Essential oils (EOs) and their individual compounds derived from aromatic plants are becoming increasingly popular as potential antibiotic alternatives for animal production based on their antibacterial properties. This paper reviews recent studies in the application of EOs in animal production for the control of foodborne pathogens, summarizes their molecular modes of action to increase the susceptibility of antibiotic-resistant bacteria, and provides a promising role for the application of nanoencapsulated EOs in animal production to control bacteria and overcome antibiotic resistance.

Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives

Synthetic chemical preservatives are widely used in the food industry to delay the deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last few decades have witnessed marked interest in finding natural food preservatives due to the potential health damage of synthetic preservatives; consumers have become skeptical of consuming foods containing these additives. Polyphenols used as natural preservatives that can be extracted from fruits, vegetables, herbs and spices provide the best alternative for partial or complete replacement of their synthetic analogues. The present study’s emphasis was on employing different plant extracts to be efficiently used as antimicrobial agents for developing replacements for the synthetic chemical additives in food products. The study also investigated the antimicrobial potentialities of five medicinal plants, widely used in Egypt (sumac, tamarind, rosemary, roselle and lemon) against six microbial markers (E. coli, P. aeruginosae, B. subtilis, S. aureus, Penicillium sp. and A. niger.). Sumac extracts showed the best activity against all tested microorganisms, producing the widest inhibition zones ranging from 14 to 45 mm, followed by tamarind and roselle extracts, with inhibition zones ranging from 8–36 and 8–34 mm, respectively. On the other hand, extracts of rosemary and lemon showed variable antimicrobial activity. All extracts from all tested plants were less active against fungal species than bacterial species. In all cases, the organic extracts (80% methanol, 80% ethanol) showed the same or greater activity than the aqueous extracts. In addition, the methanolic extracts showed the strongest and broadest spectrum. The most sensitive strain to plant extracts was B. subtilis, while the most resistant strain was P. aeruginosae. The MIC and MBC or MFC values of methanolic extracts were assayed using the broth dilution method. Sumac extract showed the best activity against all tested microorganisms with the lowest values of MIC and MBC or MFC (from 0.260 to 0.877 and 0.310 to 1.316 mg/mL, respectively, for bacteria, and from 1.975 to 2.5 and 2.5 to 4.444 mg/mL, respectively, for fungi). Interestingly, the tested extracts inhibited microbial growth in tomato paste and pasteurized cow milk for a long storage period (increase shelf life) as compared to the control samples. In conclusion, herbal and spice extracts could be successfully applied as natural antimicrobials for the elimination of food borne microbes and pathogen growth.

Development and Evaluation of an Antimicrobial Formulation Containing Rosmarinus officinalis

Rosmarinus officinalis belongs to the Lamiaceae family, and its constituents show antioxidant, anti-inflammatory, antidepressant, antinociceptive, and antibacterial properties. The aim of this study was to develop a topical formulation with R. officinalis extract that had antimicrobial and antioxidant activity. Maceration, infusion, Soxhlet, and ultrasound were used to produce rosemary extracts, which were submitted to antioxidant, compound quantification, cell viability, and antimicrobial assays. Infusion and Soxhlet showed better results in the DPPH assay. During compound quantification, infusion showed promising metabolite extraction in phenolic compounds and tannins, although maceration was able to extract more flavonoids. The infusion and ultrasound extracts affected more strains of skin bacteria in the disk diffusion assays. In the minimum inhibitory concentration assay, the infusion extract showed results against S. aureus, S. oralis, and P. aeruginosa, while ultrasound showed effects against those three bacteria and E. coli. The infusion extract was chosen to be incorporated into a green emulsion. The infusion extract promoted lower spreadability and appropriated the texture, and the blank formulation showed high levels of acceptance among the volunteers. According to the results, the rosemary extract showed promising antioxidant and antimicrobial activity, and the developed formulations containing this extract were stable for over 90 days and had acceptable characteristics, suggesting its potential use as a phytocosmetic. This paper reports the first attempt to produce an oil-in-water emulsion using only natural excipients and rosemary extract, which is a promising novelty, as similar products cannot be found on the market or in the scientific literature.

Multidimensional exploration of essential oils generated via eight oregano cultivars: Compositions, chemodiversities, and antibacterial capacities

Numerous species of Origanum (Lamiaceae) have been widely used as spices to extend the shelf life of foods. Essential oils extracted from this genus have attracted much attention owing to their potential applications as bactericides. Here, we evaluated the chemical compositions of eight oregano essential oils (OEOs) using gas chromatography-mass spectrometry and assessed their antibacterial activities. The chemical compositions of OEOs were affected by the cultivar factor, and seven common compounds, including carvacrol, were identified among eight OEOs. Partial least squares discriminant analysis enabled the distinction of three groups among these OEOs, as characterized by the proportions of carvacrol, thymol, and sesquiterpenes. OEOs effectively inhibited Escherichia coli and Staphylococcus aureus with varying antibacterial activities. Spearman correlation network highlighted core antibacterial contributors in the chemical profiles of OEOs. Our results revealed that the bacteriostatic effects of OEOs could be explained by core compounds and their synergistic effects.

Norursane-type triterpenoids from Rosmarinus officinalis and their anti-inflammatory activity evaluation

Five norursane-type triterpenoids, including three novel of 3β-28-norursa-12,17,19,21-tetraene-3-ol (1), 3β-28-norursa-12,20(30)-dien-3-ol (2) and 3β-28-norursa-12,16,20(30)-triene-3-ol (3), as well as two known 3β-28-norursa-17,19,21-trien-3-ol (4) and 3β-28-norursa-12-ene-3-ol (5) were isolated from the ethyl acetate dissolved fraction of the ethanol extract from Rosmarinus officinalis. Their structures were elucidated by HR-ESI-MS, IR, 1D- and 2D-NMR spectroscopic methods. Compounds 1-5 exhibited significant inhibitory effect on NO production in LPS-activated RAW264.7 cells, and compounds 2, 3 and 5 shown better anti-inflammatory activity.