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KMID : 1161420140170060678
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Journal of Medicinal Food
2014 Volume.17 No. 6 p.678 ~ p.685
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Anti-Inflammatory Effects of an Ethanolic Extract of Guava (Psidium guajava L.) Leaves In Vitro and In Vivo
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Jang Mi
Jeong Seung-Weon
Cho So-Mi K.
Ahn Kwang-Seok
Lee Jong-Hyun
Yang Deok-Chun
Kim Jong-Chan
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Abstract
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Plant extracts have been used as a source of medicines for a wide variety of human ailments. Among the numerous traditional medicinal herbs, Psidium guajava L. (Myrtaceae), commonly known as guava, has long been used in folk medicines as a therapeutic agent for the treatment of numerous diseases in East Asian and other countries. The aim of this study was to investigate the anti-inflammatory activity of an ethanolic leaf extract of P. guajava (guava) in vitro and in vivo. Our results demonstrated that guava leaf extract (GLE) significantly inhibited lipopolysaccharide (LPS)-induced production of nitric oxide and prostaglandin E2 in a dose-dependent manner. GLE suppressed the expression and activity of both inducible nitric oxide synthase and cyclooxygenase-2 in part through the downregulation of ERK1/2 activation in RAW264.7 macrophages. Furthermore, GLE exhibited significant anti-inflammatory activity in 2 different animal models?Freund's complete adjuvant-induced hyperalgesia in the rat and LPS-induced endotoxic shock in mice.
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KEYWORD
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cyclooxygenase-2, health functional food, inflammation, nitric oxide, signaling
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