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KMID : 0665420200350060605
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Korean Journal of Food Culture
2020 Volume.35 No. 6 p.605 ~ p.612
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Antioxidant and Anti-inflammatory Effects of Plant Extracts from Bangladesh
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You So-Hyeon
Kim Gun-Hee
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Abstract
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In this study, 11 plant extracts from Bangladesh were used to evaluate the total phenolic and flavonoid content, in vitroantioxidant activities using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid)(ABTS), and ferric reducing antioxidant power (FRAP) assay. Also, the inhibitory effect of nitric oxide (NO) production inRAW 264.7 macrophage cell line and the neuroprotective effect on H2O2-induced PC12 cells were tested. Our resultsrevealed that Piper betle L. showed the highest total phenolic content (162.2 mg GAE/g extract) among the 11 plants fromBangladesh. Most plants showed strong radical scavenging effects and ferric reducing antioxidant power. Besides, Piperbetle L. protected PC12 neuronal cells against H2O2 related oxidative stress in LPS-induced PC12 cells. Regarding the antiinflammatoryeffect, Piper betle L. significantly inhibited NO accumulation in LPS-induced RAW 264.7 cells. Our resultsprovide evidence that Piper betle L. could be useful for the development of functional health foods.
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KEYWORD
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Bangladesh plants, polyphenol, antioxidative activity, neuroprotection, anti-inflammation
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