Anti-neuroinflammatory and antioxidant phenylpropanoids from Chinese olive

2019 ◽  
Vol 286 ◽  
pp. 421-427 ◽  
Author(s):  
Shujuan Zhang ◽  
Yuying Huang ◽  
Yang Li ◽  
Yihai Wang ◽  
Xiangjiu He
Keyword(s):  
Chinese Olive

scholarly journals Antioxidant and antiglycation properties of different solvent extracts from Chinese olive ( Canarium album L.) fruit

2015 ◽  
Vol 8 (12) ◽  
pp. 1013-1021 ◽  
Author(s):  
Chiung-Tsun Kuo ◽  
Tzu-Hao Liu ◽  
Tai-Hao Hsu ◽  
Fang-Yi Lin ◽  
Hui-Yin Chen
Keyword(s):  
Canarium Album ◽  
Chinese Olive

Analysis of Chinese Olive Cultivars Difference by the Structural Characteristics of Oligosaccharides

2013 ◽  
Vol 6 (6) ◽  
pp. 1529-1536 ◽  
Author(s):  
Lingrong Wen ◽  
Sen Lin ◽  
Qinqin Zhu ◽  
Dan Wu ◽  
Yueming Jiang ◽  
...  
Keyword(s):  
Structural Characteristics ◽  
Olive Cultivars ◽  
Chinese Olive

Spain's reputation in China: analysing its effects on attitudes towards Spanish olive oil

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Juan A. García ◽  
Belén Ruiz
Keyword(s):  
Olive Oil ◽  
Structural Equation ◽  
Country Of Origin ◽  
Perceived Quality ◽  
Reputation Management ◽  
Target Market ◽  
Chinese Consumers ◽  
Content Type ◽  
Chinese Olive

PurposeThe objective of this paper is to analyse the elements that influence Spain's reputation among Chinese consumers, and to evaluate to what extent this country's reputation has an impact on their perceived quality of Spanish olive oil (SOO) and their intentions to purchase and recommend SOO.Design/methodology/approachThis study was carried out by surveying 399 potential olive oil consumers in China (256 of whom were familiar with olive oil and 143 of whom had no previous familiarity with the product, although they stated their intentions to consume it). The proposed hypotheses were tested using covariance-based structural equation modelling (CB-SEM).FindingsThe results show that: (1) Spain's reputation among Chinese consumers can be principally explained by its appealing environment and advanced economy; (2) reputation does not have a direct impact on intentions to purchase and recommend SOO (summary construct effect), but rather has an indirect impact thanks to the perceived quality of SOO (halo effect), and (3) familiarity with olive oil moderates these relationships.Originality/valueNo previous study has analysed this question for this food product category (olive oil), country of origin (Spain) and target market (China). This study, therefore, provides new empirical evidence regarding the formation process of Spain's reputation among Chinese olive oil consumers and the effect of the country of origin on the Chinese olive oil market. These results provide countries' policymakers with criteria for competitive country reputation management.

scholarly journals Anti-tyrosinase kinetics and antibacterial process of caffeic acid N-nonyl ester in Chinese Olive (Canarium album) postharvest

2016 ◽  
Vol 91 ◽  
pp. 486-495 ◽  
Author(s):  
Yu-Long Jia ◽  
Jing Zheng ◽  
Feng Yu ◽  
Yi-Xiang Cai ◽  
Xi-Lan Zhan ◽  
...  
Keyword(s):  
Caffeic Acid ◽  
Canarium Album ◽  
Chinese Olive

scholarly journals Identification and Structural Elucidation of Anti-Inflammatory Compounds from Chinese Olive (Canarium Album L.) Fruit Extracts

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 441 ◽  
Author(s):  
Yueh-Hsiung Kuo ◽  
Yu-Te Yeh ◽  
Sih-Ying Pan ◽  
Shu-Chen Hsieh
Keyword(s):  
High Performance ◽  
Ethyl Acetate Fraction ◽  
Proton Nuclear Magnetic Resonance ◽  
Health Food ◽  
Food Ingredient ◽  
Active Compounds ◽  
Sephadex Column ◽  
Canarium Album ◽  
Anti Inflammatory ◽  
Chinese Olive

Chinese olive (Canarium album L.), a rich source of polyphenols, can be used as a functional food ingredient. We previously showed that the ethyl acetate fraction of this extract (CO-EtOAc) is an effective anti-inflammatory agent. Therefore, here, we aimed to screen the bioactive fractions extracted from CO-EtOAc using different isolation techniques, and purify the bioactive compounds based on their cytotoxic and anti-inflammatory abilities. CO-EtOAc was fractionated using silica gel and Sephadex column chromatography, and the active compounds were isolated and purified by high-performance liquid chromatography (HPLC). The structures of the resulting compounds were identified using proton nuclear magnetic resonance (NMR) spectra. Activity-directed fractionation and purification were used to identify the following active compounds with anti-inflammatory effects using lipopolysaccharide (LPS)-stimulated mouse macrophages: sitoindoside I, amentoflavone, tetrahydroamentoflavone and protocatechuic acid. For the first time, sitoindoside I and tetrahydroamentoflavone were isolated from Chinese olive, and the anti-inflammatory compounds of CO-EtOAc were identified, suggesting its potential for used as a health food ingredient.

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