Anti-inflammatory and chemopreventive effects of triterpene cinnamates and acetates from shea fat.
T Akihisa et al. J Oleo Sci
triterpene acetates, alpha-amyrin acetate (1a), beta-amyrin acetate
(2a), lupeol acetate (3a), and butyrospermol acetate (4a), and four
triterpene cinnamates, alpha-amyrin cinnamate (1c), beta-amyrin
cinnamate (2c), lupeol cinnamate (3c), and butyrospermol cinnamate (4c),
were isolated from the kernel fat (n-hexane extract) of the shea tree
(Vitellaria paradoxa; Sapotaceae).
The biological activities of triterpene acetate and
cinnamate esters, together with the exceptionally high levels of these
triterpenes in shea fat, indicate that shea nuts and shea fat (shea
butter) constitute a significant source of anti-inflammatory and
anti-tumor promoting compounds.