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KMID : 1007520130220041071
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Food Science and Biotechnology
2013 Volume.22 No. 4 p.1071 ~ p.1075
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Antioxidative and Anti-inflammatory Activities of an Ethanol Extract from Fig (Ficus carica) Branches
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Park Seung-beom
Han Jung
Lim Kyung-Taek
Whang Wan-Kyunn
Min Hye-Young
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Abstract
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The edible fruit of common fig (Ficus carica) or just the fig has been traditionally used for treating hemorrhoids, insect stings, gout, ulcers, and skin infections such as warts and viruses. An ethanol extract of fig branches and its ethyl acetate, hexane, butanol, and water fractions were prepared and examined for their abilities to scavenge free radicals and inhibit inflammatory reactions. Our data showed that the ethyl acetate fraction contained the largest amount of phenolic compounds and showed the highest free radical scavenging activity. Every fraction of fig, particularly the ethanol extract and the ethyl acetate and hexane fractions, inhibited nitric oxide production in RAW264.7 cells. Tumor necrosis factor-α level also decreased significantly in all groups tested. Our results demonstrate that fig branches possessed pharmacological activity and might be useful for developing antioxidant or antiinflammatory agents.
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KEYWORD
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Ficus carica branch, common fig, antiinflammatory, antioxidative, cytotoxicity
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