Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2014, 2(9), 587-593
DOI: 10.12691/jfnr-2-9-10
Open AccessArticle

Protective Effects of Forsythiaside A, Forsythiaside B, and Phillyrin against UVA-Induced Cell Damage

Fu-Jun Jin1, Hong-Wei Zhao2, Xiao Yuan1, Zhi-Yun Wu2, Qiao-Li Wang1, Chung-Wah Ma2, Zhe Ren1, and Yi-Fei Wang1,

1Guangzhou Jinan Biomedicine Research and Development Center, National Engineering Research Center of Genetic Medicine, Jinan University, Guangzhou, PR China

2Infinitus (China) Company Co., Ltd, Guangzhou, PR China

Pub. Date: September 04, 2014

Cite this paper:
Fu-Jun Jin, Hong-Wei Zhao, Xiao Yuan, Zhi-Yun Wu, Qiao-Li Wang, Chung-Wah Ma, Zhe Ren and Yi-Fei Wang. Protective Effects of Forsythiaside A, Forsythiaside B, and Phillyrin against UVA-Induced Cell Damage. Journal of Food and Nutrition Research. 2014; 2(9):587-593. doi: 10.12691/jfnr-2-9-10


Chronic exposure to ultraviolet (UV) radiation affects diverse constituents of skin and induces photoaging. Current therapeutic approaches cannot fully reverse the pathophysiology of photoaging, thus necessitating the discovery of new strategies to protect skin from UV radiation. Natural products have long been reported to possess photoprotective effects. Herein, we investigated the potential anti-UVA effects of forsythiaside A, forsythiaside B, and phillyrin extracted from Forsythia suspensa (Thunb.) Vahl. In vitro, all three compounds significantly prevented cytotoxicity, DNA damage, apoptosis, and cell-cycle arrest caused by a low dose of UVA. All three compounds also inhibited the expression of inflammatory cytokines. Collectively, our results suggest that these three compounds could be preventives against UVA-induced skin damage.

Forsythiaside A Forsythiaside B Phillyrin Anti-UVA Anti-inflammatory

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