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KMID : 1161420190220080861
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Journal of Medicinal Food
2019 Volume.22 No. 8 p.861 ~ p.873
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Evaluation of Anti-Inflammatory Properties of Herbal Aqueous Extracts and Their Chemical Characterization
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Deme Pragney
Narasimhulu Chandrakala Aluganti
Parthasarathy Sampath
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Abstract
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Plant extracts are gaining more attention as therapeutic agents against inflammation. In this study, four different widely used herbals were selected, such as holy basil leaf, sesame seed, long pepper, and cubeb pepper. We have evaluated the anti-inflammatory action of an aqueous extract from these herbs and tested their effects on monocyte-derived macrophages (MDMs). MDMs were pre-treated with these extracts individually for 2?h, followed by lipopolysaccharide (LPS) stimulation for 24?h and pro-inflammatory gene expression was analyzed. Also, we studied the effect of these extracts on the oxidation of low-density lipoprotein (LDL) by enzymatic (Myeloperoxidase) and non-enzymatic (copper) reactions. All extracts attenuated LPS-induced inflammation and also were able to inhibit the oxidation of LDL. These beneficial actions of extracts led us to identify molecules present in the extracts. A liquid chromatography?high resolution mass spectrometric analysis was performed to identify the chemical composition of extracts. Wide range of molecules were identified across all the extracts, short-chain organic acids, phenolic acids and derivatives, piperine and its structural homologues, eugenol, rosmarinic acid, flavonoids and their glucosides, and others. This study opens a door for future studies on non-pharmacological natural therapeutics that will be useful for consumers and producers, as well as industries utilizing bioactive compounds.
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KEYWORD
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anti-inflammation, cubeb pepper, herbal extract, holy basil, long pepper, mass spectrometry, sesame seed
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