Antioxidant and anti-inflammatory properties of taiwanese yam (Dioscorea japonica Thunb. var. pseudojaponica (Hayata) Yamam.) and its reference compounds

作者：Chiu Chuan Sung; Deng Jeng Shyan; Chang Heng Yuan; Chen Yi Chuan; Lee Min Min; Hou Wen Chi; Lee Chao Ying; Huang Shyh Shyun^*; Huang Guan Jhong

来源：Food Chemistry, 2013, 141(2): 1087-1096.

DOI：10.1016/j.foodchem.2013.04.031

• Taiwanese yam
• Dioscorea japonica Thunb. var. pseudojaponica
• Antioxidant
• Anti-inflammation

Dioscorea japonica Thunb. var. pseudojaponica (DP) is consumed as food and widely used in traditional Chinese medicine in Taiwan. The aims of this study are to investigate the antioxidant and anti-inflammatory effects of ethanol extract of DP (EDP) and its reference compounds. Fingerprint chromatogram from HPLC indicated that EDP contains gallic acid and vanillic acid. EDP was evaluated for its antioxidant effects and LPS-induced nitrite oxide (NO) production in RAW264.7 cells. EDP decreased the LPS-induced NO production and expressions of iNOS and COX-2 in RAW264.7 cells. In-vivo anti-inflammatory activities of EDP were assessed in mouse paw oedema induced by lambda-carrageenan (Carr). We investigated the antioxidant mechanism of EDP via studies of the activities of catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx) and the levels of malondialdehyde (MDA) in the oedematous paw. The results showed that EDP might be a natural antioxidant and anti-inflammatory agent.

• 出版日期2013-11-15
• 单位中国医科大学