文献类型： 外文期刊

作者： Tang, Min-Min ¹ ; Chen, Ying-Jie ² ; Wu, Jia-Ying ² ; Amin, Aftab ² ; Zhou, Xue-Ming ¹ ; Jin, Cai ¹ ; Chen, Guang-Ying ¹ ;

作者机构： 1.Hainan Normal Univ, Coll Chem & Chem Engn, Key Lab Trop Med Resource Chem, Minist Educ, Haikou 571158, Hainan, Peoples R China

2.Hong Kong Baptist Univ, Ctr Canc & Inflammat Res, Sch Chinese Med, Hong Kong 999077, Peoples R China

3.Chinese Acad Trop Agr Sci, Coconut Res Inst, Wenchang 571339, Hainan, Peoples R China

4.Hainan Normal Univ, Coll Chem & Chem Engn, Key Lab Trop Med Plant Chem Hainan Prov, Haikou 571158, Hainan, Peoples R China

期刊名称：FOOD & FUNCTION （ 影响因子：5.396； 五年影响因子：5.536 ）

ISSN： 2042-6496

年卷期： 2021 年 12 卷 22 期

页码：

收录情况： SCI

摘要： Banana flowers are consumed as a vegetable and traditionally used for managing several health problems including joint pain, a symptom of bone loss. Osteoclasts are key effector cells responsible for bone loss. Some flavonoids in banana flowers, such as quercetin and quercitrin, have been shown to be able to inhibit osteoclastogenesis. Whether banana flowers can inhibit osteoclast formation is unknown. In this study, we prepared the ethyl acetate fraction (FFE-EA) of an ethanolic extract of fresh flowers of Musa nana. Using UPLC-MS/MS analyses, 76 polyphenols were identified in FFE-EA. In RANKL-stimulated RAW264.7 macrophages, FFE-EA inhibited osteoclastogenesis and osteoclastic bone resorption. Mechanistic studies revealed that FFE-EA suppressed NF-kappa B and MAPK pathways, and lowered mRNA levels of osteoclast formation/function-related genes. These findings suggest that flowers of M. nana could be a source for formulating functional food that benefits bone health.