Chrysoeriol

Chrysoeriol is a yellow crystalline flavone pigment found in many plants and foods. It is a 3'-methoxy derivative of luteolin, which is a member of the flavone family of chemicals.

Chrysoeriol is found in:

• Dietary and medicinal herbs, such as Lonicerae Japonicae Flos
• Plant species, such as Coronopus didymus (L.) Sm. and Capsicum sp.
• Leaves of yerba santa
• Haplophyllum ramosissimum and Myoporum tenuifolium
• Foods, such as:
  • Wild celeries
  • Tartary buckwheats
  • Hard wheats
  • Oats
  • Common thymes

Chrysoeriol has diverse biological activities. It can ameliorate TPA-induced acute skin inflammation in mice. It has also been detected in several foods, but not quantified

Studies

Inhibitory effects of chrysoeriol on DNA adduct formation with benzo[a]pyrene in MCF-7 breast cancer cells.

Chrysoeriol isolated from Eurya cilliata leaves protects MC3T3-E1 cells against hydrogen peroxide-induced inhibition of osteoblastic differentiation.

A methoxyflavonoid, chrysoeriol, selectively inhibits the formation of a carcinogenic estrogen metabolite in MCF-7 breast cancer cells.

An inhibitory effect of chrysoeriol on platelet-derived growth factor (PDGF)-induced proliferation and PDGF receptor signaling in human aortic smooth muscle cells.

Discovery of chrysoeriol, a PI3K-AKT-mTOR pathway inhibitor with potent antitumor activity against human multiple myeloma cells in vitro.

Chrysoeriol isolated from the leaves of Eurya ciliata stimulates proliferation and differentiation of osteoblastic MC3T3-E1 cells.

Protective effect of chrysoeriol against doxorubicin-induced cardiotoxicity in vitro.

Flavonoids from barrel medic (Medicago truncatula) aerial parts.