Yonglian Li, Yingfan Cao, Vincent Kam Wai Wong, Min Chen, Wenfeng Liu, Suqing Zhao
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引用次数: 0
Abstract
Essential oils (EOs), derived from medicinal plants, has been reported to possess various bioactivities to treat inflammatory diseases. Therefore, it is urgent to investigate the effect and the mechanism of EOs essential oils as naturally anti-inflammatory agents. The present study indicated thirty-one EOs had different inhibition on lipopolysaccharide (LPS)-induced nitric oxide (NO) production. Moreover, the most potent EOs against NO production in BV2 cells were chuan-xiong, schizonepeta tenuifolia, lemongrass and zedoary turmeric with IC50 values of 12.59, 23.12, 22.76 and 21.88 μg/mL, respectively. The further studies revealed that ligustilide, tributyl citrate and longifolene, the main constituents of chuan-xiong EO, schizonepeta tenuifolia EO and zedoary turmeric EO, were responsible for their activities against NO production with IC50 values of 8.75, 6.05 and 20.32 μg/mL. Above all, theses EOs were confirmed to be promising anti-inflammatory agents.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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