A Study on Antioxidant and Anti-inflammatory of Salvia microphylla Ethanol Extract

Abstract

Purpose: This study was aimed at investigating the anti-inflammatory and antioxidant properties of Salvia microphylla (SM) extract (SME).Methods: Powdered SM was treated with ethanol and decocted to acquire SME. The antioxidant activities of SME were assessed by evaluating its total polyphenolic, and flavonoid , contents and performing 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. The anti-inflammatory activities of SME were verified by examining the inhibition of nitric oxide (NO) production, and inducible nitric oxide synthase (iNOS) expression in lipopolysaccharide (LPS) activated RAW 264.7 macrophages.Results: The total polyphenol and flavonoid contents in SME were 102.26±0.39 mg GAE/g and 377.42±0.77 mg QUE/g, respectively. The DPPH and ABTS assays revealed the antioxidant activities of SME by exhibiting their ability to scavenge radicals in a concentration-dependent manner (50-1000 μg/mL). The cell viability of SME exceeded 99% at 50-1000 μg/mL. The concentration-dependent reduction in the expression of the inflammation mediator iNOS and subsequent NO production indicated an approximately 100% inhibition efficacy at 600 μg/mL (0.00±1.34%). These results confirmed the potential of SME as a component of cosmeceuticals.Conclusion: Based on the findings of this study, SME is explicitly acknowledged for its applicability as a natural preservative possessing antioxidant and anti-inflammatory activities as well as a raw material for cosmeceuticals intended to alleviate skin irritation.