Department of Pharmacy, Center for Drug Research, Pharmaceutical Biology, Ludwig-Maximilians-University of Munich, Butenandtstr. 5-13, D-81377 München, Germany.
Division of Pathophysiology, Institute of Physiology and Pathophysiology, Medical Faculty, Johannes-Kepler-University Linz, Krankenhausstrasse 7a, A-4020 Linz, Austria.
Food Chem. 2021 Oct 15;359:129906. doi: 10.1016/j.foodchem.2021.129906. Epub 2021 Apr 20.
Stinging nettle is appreciated for its antioxidant and anti-inflammatory properties, which renders the plant a popular ingredient in a healthy diet in form of salads or smoothies. The most common use, presumably, is of dried leaves as ingredient in tea mixtures. The plant's health benefits are attributed primarily to phenolic phytochemicals. Here we describe the characterization and quantification of a phylloxanthobilin (PxB), a yellow chlorophyll catabolite, in nettle tea. Despite their abundance in the plant kingdom, chlorophyll catabolites have been overlooked as phytochemicals and as part of human nutrition. Our investigations of tea reveal that one cup of nettle tea contains about 50 µg of PxB with large variations depending on the supplier. When investigating the bioactivities of PxB, our observations show that PxB has antioxidative and anti-inflammatory activities comparable to known bioactive small molecules found in nettle, indicating the phylloxanthobilin to be an overlooked ingredient of nettle tea.
荨麻因其抗氧化和抗炎特性而受到赞赏，这使得该植物成为沙拉或冰沙等健康饮食中的一种流行成分。最常见的用途大概是将干叶用作茶混合物的成分。该植物的健康益处主要归因于类黄酮植物化学物质。在这里，我们描述了荨麻茶中一种叶黄质素（PxB）的特征和定量，叶黄质素是一种黄色叶绿素分解产物。尽管叶绿素分解产物在植物界中大量存在，但它们一直被忽视为植物化学物质和人类营养的一部分。我们对茶的研究表明，一杯荨麻茶含有约 50µg 的 PxB，其含量因供应商而异。当研究 PxB 的生物活性时，我们的观察表明，PxB 具有抗氧化和抗炎活性，可与荨麻中发现的已知生物活性小分子相媲美，这表明叶黄质素是荨麻茶中被忽视的成分。
