Antioxidant and anti-inflammatory properties of Chinese ilicifolius vegetable (Acanthopanax trifoliatus (L) Merr) and its reference compounds

Huaqian Wang, Dongli Li, Zhiyun Du, Mou Tuan Huang, Xiaoxing Cui, Yujing Lu, Chenyue Li, Swee Lian Woo, Allan H. Conney, Xi Zheng, Kun Zhang

Research output: Contribution to journalArticle

6 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)1131-1138
Number of pages8
JournalFood Science and Biotechnology
Volume24
Issue number3
DOIs
StatePublished - Jun 26 2015

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Keywords

  • Acanthopanax trifoliatus (L) Merr
  • Chinese ilicifolius vegetable
  • anti-inflammatory
  • antioxidant

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