IN VITRO EVALUATION OF ANTI-INFLAMMATORY ACTIVITY FOR SALAD-FOOD MATERIAL CARPESIUM ABROTANOIDES

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Abstract

ABSTRACT

The aim of this study is to elucidate the anti-inflammatory effects of Carpesium abrotanoides. The chloroform- and ethyl acetate-fraction of C. abrotanoides had the potent inhibitory effect on nitrite production from lipopolysaccharide (LPS)-induced macrophage cells. The inhibition of NO production by C. abrotanoides extract-fractions might be both partially a result of chemical scavenge of NO and the suppression of iNOS transcription level in LPS-induced macrophage cells. In addition, C. abrotanoides extract-fractions inhibited significantly the biosynthesis of PGE2, and COX-2, which regulates the synthesis of PGE2, was attenuated partially by the treatment of C. abrotanoides extract-fractions in LPS-induced macrophage cells. Also, the hexane-, ethyl acetate- and aqueous-fraction of C. abrotanoides suppressed IL-1β level significantly almost to the basal (approximately 77.5–92.8% inhibition) in concentration-dependant manner. It is concluded that C. abrotanoides extract-fractions may be useful as a functional food material and an alternative medicine for the relief and retardation of immunological inflammatory responses.

PRACTICAL APPLICATIONS

Carpesium abrotanoides L. has been used as an insecticide, or to treat bruises and fever traditionally. We examined the potential anti-inflammatory role of C. abrotanoides fruits (Carpesii fructus) on the suppression of NO and PGE2, and the production of pro-inflammatory cytokines from lipopolysaccharide-induced macrophage cells. Carpesii fructus-extract fractions may be useful as a functional food material and an alternative medicine for the relief and retardation of immunological inflammatory responses.

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