Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant and Anti-inflammatory Effects of Plant Extracts from Bangladesh

방글라데시 식물 추출물의 항산화 및 항염 효과 연구

  • You, SoHyeon (Bio-Health Convergence Major, Duksung Women's University) ;
  • Kim, Gun-Hee (Bio-Health Convergence Major, Duksung Women's University)
  • 유소현 (덕성여자대학교 바이오헬스융합학과) ;
  • 김건희 (덕성여자대학교 바이오헬스융합학과)
  • Received : 2020.12.15
  • Accepted : 2020.12.22
  • Published : 2020.12.31
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Abstract

In this study, 11 plant extracts from Bangladesh were used to evaluate the total phenolic and flavonoid content, in vitro antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assay. Also, the inhibitory effect of nitric oxide (NO) production in RAW 264.7 macrophage cell line and the neuroprotective effect on H2O2-induced PC12 cells were tested. Our results revealed that Piper betle L. showed the highest total phenolic content (162.2 mg GAE/g extract) among the 11 plants from Bangladesh. Most plants showed strong radical scavenging effects and ferric reducing antioxidant power. Besides, Piper betle L. protected PC12 neuronal cells against H2O2 related oxidative stress in LPS-induced PC12 cells. Regarding the anti-inflammatory effect, Piper betle L. significantly inhibited NO accumulation in LPS-induced RAW 264.7 cells. Our results provide evidence that Piper betle L. could be useful for the development of functional health foods.

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References

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