Anti-oxidative and anti-inflammatory activities of devil's club (Oplopanax horridus) leaves

作者：Jang Mi; Lee Young Chul; Hong Hee Do; Rhee Young Kyoung; Lim Tae Gyu; Kim Kyung Tack; Chen Feng; Kim Hyun Jin; Cho Chang Won^*

来源：Food Science and Biotechnology, 2017, 26(1): 213-220.

DOI：10.1007/s10068-017-0029-y

• Oplopanax horridus
• anti-oxidative activity
• anti-inflammatory activity
• phenolic compounds
• UPLC-DAD

This study aimed to investigate the anti-oxidative properties of the ethanolic extracts of the devil's club (Oplopanax horridus) leaves, stems, and roots. Furthermore, the anti-inflammatory activity of the leaf extract was analyzed. The leaf extract had higher total phenolic and flavonoid contents and anti-oxidative activity (radical scavenging, reducing power, and inhibition of lipid oxidation) than the root and stem extracts. The leaf extract also had anti-inflammatory effects. It significantly reduced lipopolysaccharide (LPS)-induced nitric oxide (NO; 71.0% at 50 mu g/mL), tumor necrosis factor (TNF)-alpha (87.6% at 100 mu g/mL), and interleukin (IL)-6 (36.2% at 100 mu g/mL) production in murine RAW 264.7 macrophages. Furthermore, LPS-induced inducible nitric oxide synthase (iNOS) expression was decreased by the leaf extract (IC50=24.4 mu g/mL). The ultra performance liquid chromatography-diode array detector (UPLC-DAD) analysis showed that the leaf extract contained gallic acid, protocatechuic acid, chlorogenic acid, and maltol. These findings suggest that the leaf extract could be utilized as a functional food material because of its anti-oxidative and anti-inflammatory activities.

• 出版日期2017-2