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KMID : 1134820120410081057
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 8 p.1057 ~ p.1065
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Anti-Inflammatory Effects of Volatile Flavor Extracts from Cnidium officinale and Angelica gigas
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Choi Sang-Won
Kim Eun-Ok
Leem Hyun-Hee
Kim Jin-Kyung
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Abstract
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The effects of volatile flavor extracts of eight different herbal medicines, Juniperus rigida (JR), Saussurea lappa SL), Cnidium officinale (CO), Angelica gigas (AG), Eugenia caryophyllata (EC), Angelica tenuissima (AT), Mentha arvense (MA), and Artemisiae argyi (AA), were investigated on LPS-stimulated inflammation using Raw 264.7 cells. The volatile flavor extracts of CO and AG considerably inhibited LPS-stimulated NO, PGE2, IL-6, and TNF-α (except AG) production, as well as iNOS expression. Major volatile components of CO were identified as ligustilide and of β-eudesmol as AG by GC-MS analysis. Thus, these results suggest that the volatile extracts of CO and AG may be useful as potential therapeutic agents for inflammation-associated disorders.
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KEYWORD
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Cnidium officinale, Angelica gigas, volatile flavor extracts, anti-inflammation, GC-MS analysis
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