Compendium of the most significant studies with reference to properties, intake, effects.
Wang Z, Liu A, Liu J, Huang X, Xiao F, Tian M, Ding S, Qin S, Shan Y. Substrates and Loaded Iron Ions Relative Position Influence the Catalytic Characteristics of the Metalloenzymes Angelica archangelica Flavone Synthase I and Camellia sinensis Flavonol Synthase. Front Pharmacol. 2022 Jun 8;13:902672. doi: 10.3389/fphar.2022.902672.
Abstract. Metalloenzymes are a class of enzymes that catalyze through the metal ions they load. Angelica archangelica flavone synthase I (AnFNS I) and Camellia sinensis flavonol synthase (CaFLS), both of which belong to metalloenzymes, have highly similar structures and metal catalytic cores. However, these two enzymes catalyze the same substrate to produce significantly different products. To identify the cause for the differences in the catalytic characteristics of AnFNS I and CaFLS, their protein models were constructed using homology modeling. Structural alignment and molecular docking was also used to elucidate the molecular basis of the differences observed. To analyze and verify the cause for the differences in the catalytic characteristics of AnFNS I and CaFLS, partial fragments of AnFNS I were used to replace the corresponding fragments on CaFLS, and the catalytic characteristics of the mutants were determined by bioconversion assay in E. coli and in vitro catalytic test. The results suggest that the difference in catalytic characteristics between AnFNS I and CaFLS is caused by the depth of the active pockets and the relative position of the substrate. Mutant 10 which present similar dock result with AnFNS I increased the proportion of diosmetin (a flavone) from 2.54 to 16.68% and decreased the proportion of 4'-O-methyl taxifolin (a flavanol) from 47.28 to 2.88%. It was also indicated that the atoms in the substrate molecule that determine the catalytic outcome may be H-2 and H-3, rather than C-2 and C-3. Moreover, it is speculated that the change in the catalytic characteristics at the changes relative spatial position of H-2/H-3 of hesperetin and the loaded carbonyl iron, caused by charged residues at the entrance of the active pocket, is the key factor for the biosynthesis of flavone from flavanone. Copyright © 2022 Wang, Liu, Liu, Huang, Xiao, Tian, Ding, Qin and Shan.
Aćimović MG, Pavlović SĐ, Varga AO, Filipović VM, Cvetković MT, Stanković JM, Čabarkapa IS. Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil. Nat Prod Commun. 2017 Feb;12(2):205-206.
Abstract. Roots of wild growing Angelica archangelica L. from Mt. Ozren (Serbia) were subjected to hydrodistillation and GC-MS analysis. The roots contained 0.10% of essential oil with a-pinene (29.7%), 8-3-carene (14.2%), and a mixture of P-phellandrene and limonene (13.2%) as main compounds. The modified resazurin microtiter-plate assay was used to evaluate the antibacterial activity of the essential oil against Staphylococcus aureus and Escherichia coli. The minimum inhibitory concentration (MIC) values were 14.2 μL/mL for S. aureus and 28.4 μL/mL for E. coli, while the minimum bactericidal concentrations (MBC) were 56.8 μL/mL and 113.6 μL/mL, respectively. According to the obtained results, the angelica root essential oil can be applied as a natural preservative in food and as a natural antibiotic for the treatment of several infectious diseases caused by these two bacteria.
Fraternale D, Flamini G, Ricci D. Essential oil composition and antimicrobial activity of Angelica archangelica L. (Apiaceae) roots. J Med Food. 2014 Sep;17(9):1043-7. doi: 10.1089/jmf.2013.0012.
Abstract. In this paper, the chemical composition and the antimicrobial activity of the essential oil of Angelica archangelica L. (Apiaceae) roots from central Italy were analyzed. The major constituents of the oil were α-pinene (21.3%), δ-3-carene (16.5%), limonene (16.4%) and α-phellandrene (8.7%). The oil shows a good antimicrobial activity against Clostridium difficile, Clostridium perfringens, Enterococcus faecalis, Eubacterium limosum, Peptostreptococcus anaerobius, and Candida albicans with minimum inhibitory concentration (MIC) values of 0.25, 0.25, 0.13, 0.25, 2.25, and 0.50% v/v, respectively. A weaker antimicrobial activity against bifidobacteria and lactobacilli-very useful in the intestinal microflora-has also been shown with MIC values >4.0% v/v.
Oliveira CR, Spindola DG, Garcia DM, Erustes A, Bechara A, Palmeira-Dos-Santos C, Smaili SS, Pereira GJS, Hinsberger A, Viriato EP, Cristina Marcucci M, Sawaya ACHF, Tomaz SL, Rodrigues EG, Bincoletto C. Medicinal properties of Angelica archangelica root extract: Cytotoxicity in breast cancer cells and its protective effects against in vivo tumor development. J Integr Med. 2019 Mar;17(2):132-140. doi: 10.1016/j.joim.2019.02.001.
Abstract. Objective: Although Angelica archangelica is a medicinal and aromatic plant with a long history of use for both medicinal and food purposes, there are no studies regarding the antineoplastic activity of its root. This study aimed to evaluate the cytotoxicity and antitumor effects of the crude extract of A. archangelica root (CEAA) on breast cancer....Conclusion: Altogether, our data show the antitumor potential of the CEAA against breast cancer cells in vitro and in vivo. Further research is necessary to better elucidate the pharmacological application of the CEAA in breast cancer therapy. Copyright © 2019 Shanghai Changhai Hospital.
Wszelaki N, Paradowska K, Jamróz MK, Granica S, Kiss AK. Bioactivity-guided fractionation for the butyrylcholinesterase inhibitory activity of furanocoumarins from Angelica archangelica L. roots and fruits. J Agric Food Chem. 2011 Sep 14;59(17):9186-93. doi: 10.1021/jf201971s.
Abstract. Isolation and identification of the inhibitors of butyrylcholinesterase (BChE), obtained from the extracts of roots and fruits of Angelica archangelica L., are reported. Our results confirmed the weak inhibitory effect of Angelica roots on acetylcholinesterase activity. BChE inhibition was much more pronounced at a concentration of 100 μg/mL for hexane extracts and attained a higher rate than 50%. The TLC bioautography guided fractionation and spectroscopic analysis led to the isolation and identification of imperatorin from the fruit's hexane extract and of heraclenol-2'-O-angelate from the root's hexane extract. Both compounds showed significant BChE inhibition activity with IC(50) = 14.4 ± 3.2 μM and IC(50) = 7.5 ± 1.8 μM, respectively. Only C8-substituted and C5-unsubstituted furanocoumarins were active, which could supply information about the initial structures of specific BChE inhibitors.
Chandra, S., & Saklani, S. (2017). Phytochemical Investigation, Antioxidant Activity and Nutraceutical Potential of Angelica archangelica. EJBPS, 4, 418-422.
Abstract. The aim of this research was to evaluate antioxidant activity, nutritional profile and phytochemical screening of Angelica archangelica. The extraction process involved fractionation with various solvents and concentrated using rotary evaporator. The results of antioxidant activity study of Angelica archangelica showed maximum activity in the methanolic extracts at different concentration of 20, 40, 60, 80 and 100µg/ml. The percent inhibition of writhing response by the extract was 36.18%, 44.72%, 59.21%. 67.08% and 83.39% respectively. The whole plants have been found to rich in nutrients such as crude protein, carbohydrates, crude fiber, ash content (3.87%, 31.28%, 3.25% and 1.80%) respectively and phytochemical screening of plant for the presence of glycosides, flavonoids, phenols, resin and tannins. However, alkaloids were absent.
Fraternale D, Teodori L, Rudov A, Prattichizzo F, Olivieri F, Guidarelli A, Albertini MC. The In Vitro Activity of Angelica archangelica L. Essential Oil on Inflammation. J Med Food. 2018 Dec;21(12):1238-1243. doi: 10.1089/jmf.2018.0017.
Abstract. The use of herbs with medicinal value and biomedical effects has increased tremendously in the last years. However, inadequate basic knowledge of their mode of action is the main issue related to phytotherapy, although they have shown promising potential. To provide insights into these important issues, we tested here on appropriate in vitro models the efficacy of Angelica archangelica essential oil (Aa-EO) for anti-inflammatory properties. The results demonstrated that Aa-EO induced significant apoptosis and necrosis at high doses in U937 cells. We used nontoxic concentrations to treat for anti-inflammatory capacity. The results also demonstrated a decreased proinflammatory cytokine interleukin-6 level in human umbilical vein endothelial cells, as senescence in vitro model, when cells are challenged with lipopolysaccharide (LPS), one of the most powerful proinflammatory inducer in the presence of Aa-EO. In addition, down expression of miR-126 and miR-146a (inflammamirs) produced by LPS stimulation was reverted by Aa-EO simultaneous treatment. These results provide noteworthy basis for the development/formulation of new drugs for future clinical uses and new food products or dietary supplements for contrasting inflammation.
Sigurdsson S, Jonsdottir S, Gudbjarnason S. Geographical variation of the furanocoumarin composition of the fruits of Icelandic Angelica archangelica. Z Naturforsch C J Biosci. 2012 Jan-Feb;67(1-2):1-7. doi: 10.1515/znc-2012-1-201.
Abstract. Angelica archangelica fruits were collected from 64 locations around Iceland and analysed for furanocoumarins by high-performance liquid chromatography. The average furanocoumarin content was found to be 22.5 mg/g, ranging from 14.0 to 31.6 mg/g. Whereas imperatorin was the main compound in all samples, the order of other compounds was highly diverse. Considerable differences were observed between individuals from the same location and between neighbouring locations. However, strong geographical impact was observed on the composition, with isoimperatorin and bergapten being more pronounced in South Iceland, and oxypeucedanin and an unidentified compound being more pronounced in North Iceland and absent in many samples from South Iceland.
Angelica archangelica root extract 
Saponins
