Abstract：
: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 15.6μg/ml and may be promising leads for the development of new antifungal agents, especially against C. neoformans.
journal_name
Food Chemjournal_title
Food chemistryauthors
Funari CS,Gullo FP,Napolitano A,Carneiro RL,Mendes-Giannini MJ,Fusco-Almeida AM,Piacente S,Pizza C,Silva DHdoi
10.1016/j.foodchem.2012.06.077subject
Has Abstractpub_date
2012-12-01 00:00:00pages
2086-94issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01050-3journal_volume
135pub_type
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