Analysis of the anti-inflammatory properties of Rosmarinus officinalis L. in mice

作者：Beninca Jucelia Pizzetti; Dalmarco Juliana Bastos; Pizzolatti Moacir Geraldo; Froede Tania Silvia

来源：Food Chemistry, 2011, 124(2): 468-475.

DOI：10.1016/j.foodchem.2010.06.056

• Rosmarinus officinalis L
• Anti-inflammatory activity
• Pleurisy
• Cytokines
• Myeloperoxidase
• Nitric oxide

The aim of this study was to investigate the anti-inflammatory effects of the crude extract (CE) of Rosmarinus officinalis L its derived fractions: hexane (HEX), ethyl acetate (AcOEt), and ethanolic (ET), and isolated compounds: carnosol, betulinic acid and ursolic acid, in the mouse pleurisy model induced by carrageenan. Swiss mice were used in the in vivo experiments. The CE and its derived fractions and isolated compounds inhibited leukocytes, exudation, interleukin-1 beta (IL-1 beta) and tumour necrosis factor-alpha (TNF-alpha) levels, myeloperoxidase activity (MPO), and nitrite/nitrate production (NOx) (p < 0.05). R. officinalis L showed an important anti-inflammatory activity by inhibition not only of leukocytes and exudation, but also of a pro-inflammatory enzyme and mediators (MPO, NOx, IL-1 beta, and TNF-alpha). The present study showed that carnosol, betulinic acid and ursolic acid compounds could be responsible for this anti-inflammatory effect.

• 出版日期2011-1-15