Anti-inflammatory effects of phenolic crude extracts from five fractions of Corchorus Olitorius L.

作者：Yan Yeong Yu; Wang Yue Wen; Chen Su Lin; Zhuang Shu Ru; Wang Chin Kun^*

来源：Food Chemistry, 2013, 138(2-3): 1008-1014.

DOI：10.1016/j.foodchem.2012.10.052

• Corchorus olitorius L.
• Phenolics
• NO
• PGE(2)
• iNOS
• COX-2

Corchorus olitorius L. is grown in Taiwan during summer. Tender leaves are crushed and washed by running water before eating. Five fractions including crude phenolic extracts (using 80 per cent aqueous acetone) of whole plant, leaf, stem, washed leaf (WL) and dried water washing material (WW) were used in this study. Linoleic acid autoxidation inhibitions on all fractions were higher than that on alpha-tocopherol. Except for WL and WW, other fractions also showed DPPH radical scavenging efficiency. The effect of all fractions on the regulation of inflammatory responses in lipopolysaccharide (LPS)-stimulated J774A.1 macrophage cells was investigated. All fractions diminished LPS-induced protein expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase 2 (COX-2). Nitric oxide (NO) and prostaglandin E2 (PGE(2)), downstream products, were also suppressed in dose-dependent manners, except for WL and WW. Oxidative modification and loss of leaf phenolics after kneading and washing greatly affected DPPH radical scavenging and inflammatory responses.

• 出版日期2013-5-15