Dihydrochalcone-derived polyphenols from tea crab apple (: Malus hupehensis) and their inhibitory effects on α-glucosidase in vitro

Qiuyue Lv, Yushan Lin, Zhexu Tan, Baoping Jiang, Lijia Xu, Haiqin Ren, William Chi Shing Tai, Chi On Chan, Chi Sing Lee, Zhengbing Gu, Daniel K.W. Mok (Corresponding Author), Sibao Chen (Corresponding Author)

Research output: Journal article publicationJournal articleAcademic researchpeer-review

6 Citations (Scopus)


Three dihydrochalcone-derived polyphenols, huperolides A-C (1-3), along with thirteen known compounds (4-16) were isolated from the leaves of Malus hupehensis, the well-known tea crab apple in China. Their chemical structures were elucidated by extensive spectroscopic analysis including NMR (HSQC, HMBC, 1H-1H COSY and ROESY), HRMS and CD spectra. Huperolide A is a polyphenol with a new type of carbon skeleton, while huperolides B and C are a couple of atropisomers, which were isolated from natural sources for the first time. The antihyperglycemic effects of the isolated compounds were evaluated based on assaying their inhibitory activities against α-glucosidase. As a result, phlorizin (4), 3-hydroxyphloridzin (5), 3-O-coumaroylquinic acid (12) and β-hydroxypropiovanillone (15) showed significant concentration-dependent inhibitory effects on α-glucosidase. Therefore, those compounds might be responsible for the antihyperglycemic effect of this herb, and are the most promising compounds to lead discovery of drugs against diabetes.

Original languageEnglish
Pages (from-to)2881-2887
Number of pages7
JournalFood and Function
Issue number5
Publication statusPublished - May 2019

ASJC Scopus subject areas

  • Food Science

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