Anti-neuroinflammatory capacity of fresh ginger is attributed mainly to 10-gingerol

作者：Ho Su Chen^*; Chang Ku Shang; Lin Chih Cheng

来源：Food Chemistry, 2013, 141(3): 3183-3191.

DOI：10.1016/j.foodchem.2013.06.010

• Ginger
• Gingerol
• Shogaol
• Zingerone
• Neuroinflammation
• Microglia

Despite the anti-neuroinflammatory capacity of ginger, the corresponding active constituents are unclear. This study analyzed the composition of fresh ginger ethanolic extract by using LC-MS. Inhibitory activities of fresh ginger extract and seven gingerol-related compounds on the neuro-inflammation were also evaluated by using a lipopolysaccharide (LPS)-activated BV2 microglia culture model. Except for zingerone and 6-gingerol, other gingerols and shogaols at a concentration of 20 mu M inhibited the production of nitric oxide, IL-1 beta, IL-6 and TNF-alpha as well as their mRNA levels in LPS-activated BV2 microglia. Blocking NF-kappa B activation was the underlying mechanism responsible for inhibiting the proinflammatory gene expression. Increasing the alkyl chain length enhanced the anti-neuroinflammatory capacity of gingerols yet, conversely, attenuated those of shogaols. 6-Gingerol was the most abundant compound in the fresh ginger extract, followed by 10-gingerol. Furthermore, fresh ginger extract exhibited a significant anti-neuroinflammatory capacity, which was largely owing to 10-gingerol, but not 6-gingerol.

• 出版日期2013-12-1