Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Ethanol Extract of Ligularia fischeri Leaves on Freund's Complete Adjuvant-Induced Model of Chronic Arthritis in Mice

  • Choi, Eun-Mi (Department of Food & Nutrition, Kyung Hee University)
  • Published : 2006.04.30
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Abstract

The aim of this study was to investigate the anti-inflammatory and anti-oxidant activity of Ligularia fischeri leaf extract on adjuvant induced arthritis in experimental mice. The oral administration of the L. fischeri leaf extract (LF), at doses of 100 and 200 mg/kg body weight once a day for 3 weeks, significantly reduced hindpaw swelling and the production of inflammatory cytokines (tumor necrosis factor(TNF)-${\alpha}$, interleukin(IL)-$1{\beta}$, and IL-6). Treatment with LF (100 mg/kg) also decreased the serum levels of triglyceride and low density lipoprotein(LDL)-cholesterol, and increased high density lipoprotein(HDL)-cholesterol contents compared with those of a control group. The induction of arthritis significantly increased oxidized proteins such as protein carbonyl, advanced oxidation protein products, and advanced glycation end-products in the lung, heart, and brain. Treatment with LF for 3 weeks reduced the levels of oxidized proteins. These results suggest that L. fischeri extract might be beneficial in the treatment of chronic inflammatory disorders.

Keywords

References

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