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| Content Provider | Springer Nature Link |
|---|---|
| Author | Jang, Mi Jeong, Seung Weon Cho, Somi K. Ahn, Kwang Seok Kim, Bum Keun Kim, Jong Chan |
| Copyright Year | 2013 |
| Abstract | The anti-inflammatory activity of 4 plant extracts [guava (Psidium guajava) leaf, capillary wormwood (Artemisia capillaris Thunb.), Chinese goldthread (Coptis chinensis), and dandelion (Taraxacum platycarpum)] was investigated in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. Six phenolic compounds (gallic acid, caffeic acid, chlorogenic acid, catechin, quercetin, and baicalin) were analyzed using LC-MS/MS. Guava leaf extracts showed the highest inhibitory effects on LPS-induced nitric oxide (NO, 52.58%) and prostaglandin E2 (PGE2, 43.45%) production. The total phenolic contents (TPC) in guava leaf, capillary wormwood, Chinese goldthread, and dandelion were 426.84, 154.42, 41.73, and 122.04 mg of gallic acid equivalent (GAE)/g of extract, respectively. TPC was positively correlated with the NO-inhibitory effect (r= 0.963, p<0.05) and the PGE2-inhibitory effect (r=0.971, p<0.05) at 30 μg/mL of treatment. The guava leaf extracts contained the highest levels of gallic acid and catechin, while the capillary wormwood extracts contained the highest levels of chlorogenic acid and quercetin. |
| Starting Page | 213 |
| Ending Page | 220 |
| Page Count | 8 |
| File Format | |
| ISSN | 12267708 |
| Journal | Food Science and Biotechnology |
| Volume Number | 22 |
| Issue Number | 1 |
| e-ISSN | 20926456 |
| Language | English |
| Publisher | The Korean Society of Food Science and Technology |
| Publisher Date | 2013-02-28 |
| Publisher Place | Heidelberg |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Psidium guajava Artemisia capillaris Thunb. Coptis chinensis Taraxacum platycarpum anti-inflammation Food Science Nutrition |
| Content Type | Text |
| Resource Type | Article |
| Subject | Applied Microbiology and Biotechnology Food Science Biotechnology |
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