Isolation and Biological Properties of the Natural Flavonoids Pectolinarin and Pectolinarigenin—A Review
Thamere Cheriet,
Balkeis Ben-Bachir,
Oumelkhir Thamri,
Ramdane Seghiri,
Ines Mancini
Affiliations
Thamere Cheriet
Unité de Valorisation des Ressources Naturelles, Molécules Bioactives et Analyse Physicochimiques et Biologiques (VARENBIOMOL), Université des Frères Mentouri, 25000 Constantine, Algeria
Balkeis Ben-Bachir
Département de Chimie, Faculté des Sciences, Université Mohamed Boudiaf-M’sila, 28000 M’sila, Algeria
Oumelkhir Thamri
Département de Chimie, Faculté des Sciences, Université Mohamed Boudiaf-M’sila, 28000 M’sila, Algeria
Ramdane Seghiri
Unité de Valorisation des Ressources Naturelles, Molécules Bioactives et Analyse Physicochimiques et Biologiques (VARENBIOMOL), Université des Frères Mentouri, 25000 Constantine, Algeria
Ines Mancini
Laboratorio di Chimica Bioorganica, Dipartimento di Fisica, Universita’ di Trento, I-38123 Povo-Trento, Italy
Flavonoids are metabolites widely distributed in plants and commonly present in foods, such as fruits and vegetables. Pectolinarin, which belongs to the flavone subclass, has attracted considerable attention due to its presence in many medicinal plants. It has turned out to be a good biological agent especially due to its antioxidant, anti-inflammatory, antidiabetic, and antitumor activities, evaluated both in vitro and in vivo. Its aglycone, the metabolite pectolinarigenin, is also known for a series of biological properties including anti-inflammatory and antidiabetic effects. In the first overview on the two metabolites here presented, their collection, isolation and the results of their biological evaluation are reported.