{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["11(23)"],"submitter":["Minh TN"],"pubmed_abstract":["The aqueous extract of kava (Piper methysticum) root is known as a traditional beverage for daily intake in the Western Pacific Islands, such as Fiji, Tonga, and Vanuatu, to induce relaxation and health-beneficial effects. In this study, the antioxidant, anti-hyperuricemia, and antibacterial properties of kava root were investigated through the isolation and purification of bioactive compounds in ten fractions separated by column chromatography (CC). They included six flavonoids, 5-hydroxy-4',7-dimethoxyflavanone (C1), matteucinol (C2), isosakuranetin (C3), 5,7- dimethoxyflavanone (C4), 2',4'-dihydroxy-6'-methoxydihydrochalcone (in MC5) and alpinetin (C10), and seven kavalactones, 5,6-dehydrokawain (DK) (in MC5 and C6), kavain (in MC7), yangonin (in MC7 and C8), dihydro-5,6-dehydrokavain ("],"journal":["Foods (Basel, Switzerland)"],"pagination":["3889"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9739624"],"repository":["biostudies-literature"],"pubmed_title":["Isolation and Identification of Constituents Exhibiting Antioxidant, Antibacterial, and Antihyperuricemia Activities in Piper methysticum Root."],"pmcid":["PMC9739624"],"pubmed_authors":["Xuan TD","Khanh TD","Van TM","Minh TN"],"additional_accession":[]},"is_claimable":false,"name":"Isolation and Identification of Constituents Exhibiting Antioxidant, Antibacterial, and Antihyperuricemia Activities in Piper methysticum Root.","description":"The aqueous extract of kava (Piper methysticum) root is known as a traditional beverage for daily intake in the Western Pacific Islands, such as Fiji, Tonga, and Vanuatu, to induce relaxation and health-beneficial effects. In this study, the antioxidant, anti-hyperuricemia, and antibacterial properties of kava root were investigated through the isolation and purification of bioactive compounds in ten fractions separated by column chromatography (CC). They included six flavonoids, 5-hydroxy-4',7-dimethoxyflavanone (C1), matteucinol (C2), isosakuranetin (C3), 5,7- dimethoxyflavanone (C4), 2',4'-dihydroxy-6'-methoxydihydrochalcone (in MC5) and alpinetin (C10), and seven kavalactones, 5,6-dehydrokawain (DK) (in MC5 and C6), kavain (in MC7), yangonin (in MC7 and C8), dihydro-5,6-dehydrokavain (","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Dec","modification":"2025-04-20T03:33:10.613Z","creation":"2025-04-20T03:33:10.613Z"},"accession":"S-EPMC9739624","cross_references":{"pubmed":["36496697"],"doi":["10.3390/foods11233889"]}}