|
KMID : 1161420100130010156
|
|
Journal of Medicinal Food
2010 Volume.13 No. 1 p.156 ~ p.162
|
|
|
Anti-Inflammatory Properties of Red Ginger (Zingiber officinale var. Rubra) Extract and Suppression of Nitric Oxide Production by Its Constituents
|
|
Shimoda Hiroshi
Shan Shao-Jie
Tanaka Junji
Seki Azusa
Seo Joung-Wook
Kasajima Naoki
Tamura Satoru
Ke Yan
Murakami Nobutoshi
|
|
|
Abstract
|
|
|
|
Red ginger (Zingiber officinale var. Rubra) has been prescribed as an analgesic for arthritis pain in Indonesian traditional medicine. The surface color of the rhizome is purple because of the anthocyanidins in its peel. We prepared 40% ethanolic extract from dried red ginger (red ginger extract [RGE]) and evaluated its anti-inflammatory activity using acute and chronic inflammation models. In an acetic acid-induced mouse writhing model, RGE (10?100?mg/kg) suppressed both the frequency of writhing and the increase in permeability of abdominal capillaries. On the other hand, continuous treatment with RGE (10?mg/kg) significantly (P?
|
|
|
KEYWORD
|
|
|
adjuvant arthritis, gingerdiol, lipopolysaccharide, macrophage, proanthocyanidin, shogaol
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|