Chemical Mediation Of Mangostana Case Study

Introduction
The word inflammation comes from a Latin word “Inflammare” which means “to set on fire” [1]. Inflammation is a protective response done by our body to protect itself from injury, foreign microorganisms as well as initiate healing and repair process. However, inflammation can also be potentially harmful to our body because of the chemicals involve in inflammation process which are capable to destroy and injure normal tissues.
The components of inflammatory process are white blood cells, plasma proteins and chemical mediator such as cytokines. All these induce the inflammation at the site of infection or damaged tissue. If inflammatory response is not under controlled, it can lead to autoimmunity which is harmful as it attacks its own healthy body cells or tissues. Symptoms of inflammation usually redness, swelling, heat and pain.
The chemical mediator, cytokine, is a protein or polypeptide mediators synthesized and
mangostana. The fruit hulls were homogenized with 70% acetone (5L x 3) and the extract is placed in a rotary evaporator to remove the acetone which produces a filtered and concentrated reddish-brown extract (149.3g). 75g of the extract is dissolved in EtOAc and filtered. The filtrate (17.5g) is coated with Celite 545. Silica gel column chromatography (6.9cm i.d. x 35cm) with an n-hexane-EtAOc gradient is performed on the filtrate. A re-chromatograph by silica gel column (2cm i.d. x 40cm) eluted with CHCl3-MeOH gradient is done for the eluate that was produced by the silica gel column chromatography previously. The final eluate, 3.07g α-mangostin is produced by CHCl3 and 1.74g γ-mangostin from CHCl3-MeOH. A reversed-phase HPLC is done to determine the purity (98.0%) for each compound. In preparing the samples, test solutions of xanthone (20mg/ml) were prepared by dissolving each compound in DMSO. The test solutions were kept at 4oC until