Inhibition of flavonoids on acetylcholine esterase: binding and structure–activity relationship-Reference-Cited by-同舟云学术

Inhibition of flavonoids on acetylcholine esterase: binding and structure–activity relationship

Published:2014 Issue:10 Volume:5 Page:2582-2589
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Xie Yixi¹²³,Yang Weijie¹²³,Chen Xiaoqing¹²³,Xiao Jianbo⁴⁵⁶⁷⁸

Affiliation:

1. School of Chemistry and Chemical Engineering

2. Central South University

3. Changsha 410083, China

4. College of Life and Environmental Science

5. Shanghai Normal University

6. Shanghai 200235, China

7. Institut für Pharmazie und Lebensmittelchemie

8. Universität Würzburg

Abstract

Hydroxyl groups on the aromatic rings of flavonoids are favorable for inhibiting AChE, and the hydroxylation increases the affinities for AChE. However, methoxylation may decrease or increase the activities depending on the class of flavonoids.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00287C

Reference47 articles.

1. Acetylcholinesterase inhibitors from plants

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4. β-Amyloid aggregation induced by human acetylcholinesterase: inhibition studies

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