Supercritical Fluid Extracts of Rosemary Leaves Exhibit Potent Anti-Inflammation and Anti-Tumor Effects
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概要
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Supercritical fluid SF-CO2 treatment of Rosemarinus officinalis L. fresh leaves under optimum conditions (80 °C at 5,000 psi) yielded 5.3% of extract supercritical fluid extraction (SFE)-80, in which five major active principles were identified by liquid chromatography/mass spectrometry (LC/MS), viz., rosmarinic acid, carnosol, 12-methoxycarnosic acid, carnosic acid, and methyl carnosate. Total phenolic content was 155.8 mg/ gallic acid equivalent (GAE)/g in SFE-80, which showed 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging of 81.86% at 0.01 mg/ml. When treated in RAW 264.7, apparent dose-dependent NO inhibition occurred at dosages of 1.56 to 6.25 μg/ml, and more drastically at 12.5 and 25 μg/ml. At 0.5 to 5.0 μg/ml, SFE-80 exhibited dose-dependent viability suppression and significant tumor necrosis factor alpha (TNF-α) production in Hep 3B, whereas no effect was found in Chang liver cells. Furthermore, no effect was observed in RAW 264.7 at dosages of 3.13 to 25 μg/ml, indicating that SFE-80 exhibited a noncytotoxic character. Conclusively, rosemary can be considered an herbal anti-inflammatory and anti-tumor agent.
著者
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SU Jeng-De
Department of Food Science & Technology, Faculty of Agriculture, Nagoya University
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PENG Chiung-Huei
Division of Basic Medical Science, Hungkuang University
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SUNG Tzu-Ying
Department of Food Science, Tunghai University
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PENG Chiung-Chi
Department of Nursing, Cardinal Tien College of Healthcare and Management
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PENG Robert
Research Institute of Biotechnology, Hungkuang University
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Peng Robert
Research Institute Of Biotechnology Hungkuang University
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Sung Tzu-ying
Department Of Food Science Tunghai University
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Ho Shin-shien
Research Institute Of Biotechnology Hungkuang University
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Peng Chiung-chi
Department Of Nursing Cardinal Tien College Of Healthcare And Management
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Peng Chiung-huei
Division Of Basic Medical Science Hungkuang University
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Chyau Charng-cherng
Research Institute Of Biotechnology Hungkuang University
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SU Jeng-De
Department of Food Science, Tunghai University
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PENG ROBERT
Research Institute of Biotechnology
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CHYAU CHARNG-CHERNG
Research Institute of Biotechnology
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