Protective effect of phytochemicals-rich Syzygium malaccense seed extract against H2O2 stimulated inflammatory response in RAW 264.7 macrophages

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-02-25 DOI:10.1016/j.fbio.2025.106230

Manisha Chauhan , Pradeep Singh Negi

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Abstract

Fruit seeds contain various phytochemicals, including polyphenols, tannins, and carotenoids, with exceptional antioxidant properties. This study aimed to extract polyphenols from green wax apple seeds and study their anti-oxidant and anti-inflammatory properties in an in-vitro inflammatory model. The extracts showed potent antioxidant activities in ABTS, DPPH, NOS, and FRAP assays. The UPLC analysis revealed various phenolic compounds (Vanillic acid, protocatechuic acid, syringic acid, ellagic acid, and ECG), and ultrasound-assisted extraction was found to be superior due to its higher extraction efficiency. In in-vitro assays in RAW264.7 cells, the aqueous UAE extract inhibited the NF-ĸB pathway by reducing the production of pro-inflammatory cytokines against H2O2-induced inflammation. The chlorogenic acid, vanillic acid, and syringic acid strongly correlated with ABTS activity, and epicatechin gallate and vanillic acid correlated with antipathogenic activity. The high anti-oxidant, antipathogenic, and anti-inflammatory activities in the seed of Syzygium malaccense indicate its potential for utilization in functional foods.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.