Study on anti-inflammatory biological activities of glucosides from the fruits of Cucurbita moschata

The anti-inflammatory potencies of glucosides from pumkin were determined by in vivo croton-oil-induced ear oedema model. The results demonstrated that glucosides had significant higher anti-inflammatory effect at a concentration of 20mg /mL ( p < 0.05) , in a dose dependent manner. In particular, MGDG containing inolenic-acid was the most active of these compounds, while QGMG containing linoleic-acid was the least. Furthermore, structure-activity relationship indicated that anti-inflammatory activities of glucosides depended on glycerol-sugar backbone and the saturated degree of the fatty acid groups. The anti-inflammatory efficacy of glucosides decreased as increase of galactosyl group number and increased as increase of double bond number.