NDLI: Anti-oxidative and anti-inflammatory activities of devil’s club (Oplopanax horridus) leaves

Content Provider	Springer Nature Link
Author	Jang, Mi Lee, Young Chul Hong, Hee Do Rhee, Young Kyoung Lim, Tae Gyu Kim, Kyung Tack Chen, Feng Kim, Hyun Jin Cho, Chang Won
Copyright Year	2017
Abstract	This study aimed to investigate the anti-oxidative properties of the ethanolic extracts of the devil’s club (Oplopanax horridus) leaves, stems, and roots. Furthermore, the anti-inflammatory activity of the leaf extract was analyzed. The leaf extract had higher total phenolic and flavonoid contents and anti-oxidative activity (radical scavenging, reducing power, and inhibition of lipid oxidation) than the root and stem extracts. The leaf extract also had anti-inflammatory effects. It significantly reduced lipopolysaccharide (LPS)-induced nitric oxide (NO; 71.0% at 50 μg/mL), tumor necrosis factor (TNF)-α (87.6% at 100 μg/mL), and interleukin (IL)-6 (36.2% at 100 μg/mL) production in murine RAW 264.7 macrophages. Furthermore, LPS-induced inducible nitric oxide synthase (iNOS) expression was decreased by the leaf extract (IC50=24.4 μg/mL). The ultra performance liquid chromatography-diode array detector (UPLC-DAD) analysis showed that the leaf extract contained gallic acid, protocatechuic acid, chlorogenic acid, and maltol. These findings suggest that the leaf extract could be utilized as a functional food material because of its anti-oxidative and anti-inflammatory activities.
Starting Page	213
Ending Page	220
Page Count	8
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	26
Issue Number	1
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2017-02-28
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Oplopanax horridus anti-oxidative activity anti-inflammatory activity phenolic compounds UPLC-DAD Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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