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KMID : 1007520150240031131
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Food Science and Biotechnology
2015 Volume.24 No. 3 p.1131 ~ p.1138
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Antioxidant and Anti-inflammatory Properties of Chinese Ilicifolius Vegetable (Acanthopanax trifoliatus (L) Merr) and Its Reference Compounds
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Wang Huaqian
Li Dongli
Du Zhiyun
Huang Mou-Tuan
Xiaoxing Cui
Lu Yujing
Li Chenyue
Woo Swee-Lian
Allan H. Conney
Zheng Xi
Zhang Kun
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Abstract
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Stems and leaves of Acanthopanax trifoliatus (L) Merr (AT) are commonly used as an edible vegetable in China. The scientific basis of antioxidant and antiinflammatory activities of AT was investigated. The polyphenol contents and free radical scavenging activities of AT ethanol extracts (EAT) were determined. Chlorogenic acid, isochlorogenic acid A, isochlorogenic acid C, and rutin were identified as major components in EAT. LPS-induced NO production in RAW264.7 cells was decreased significantly (p<0.05) after EAT treatment, compared with controls. In vivo studies indicated that EAT had more activity than chlorogenic acid per mg of dry weight for inhibition of TPA-induced ear edema. TPA-induced increases in cytokine production (TNF-α, IL-6, MMP-9, and TIMP-1) were significantly (p<0.05) reduced by EAT treatment, compared with controls. EAT exerts anti-inflammatory activities probably due, at least in part, to chlorogenic acid.
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KEYWORD
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Chinese ilicifolius vegetable, Acanthopanax trifoliatus (L) Merr, antioxidant, anti-inflammatory
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