The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidative and Anti-Inflammatory Activities of Salvia plebeia R. Br Extracts

배암차즈기(Salvia plebeia R. Br.)의 항산화 활성 및 항염증효과

  • Lee, Yeong-Ye (Dept. of Convergence Science and Technology, Graduate School of Venture, Hoseo University) ;
  • Kang, Soon Ah (Dept. of Convergence Science and Technology, Graduate School of Venture, Hoseo University)
  • 이영애 (호서대학교 벤처대학원 융합과학기술학과) ;
  • 강순아 (호서대학교 벤처대학원 융합과학기술학과)
  • Received : 2020.08.25
  • Accepted : 2020.09.23
  • Published : 2020.10.31
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Abstract

This study provides data to explore functional medicinal food materials that can prevent adult diseases, and verified antioxidant and anti-inflammatory of each solvent fraction of the methanol extract of Salvia plebeia R. Br. in Korea. In the analysis of total phenol content, DPPH radical scavenging ability, and FRAP reduction ability as indicators of antioxidant activity, the methanol fraction and ethyl acetate fraction of the Salvia plebeia R. Br. group showed high antioxidant activity. Ethyl acetate fraction of Salvia plebeia R. Br. methanol extract also showed excellent antioxidative activity as compared with BHT. In the mouse macrophage line Raw 264.7 cells, the NO production ability by LPS treatment was significantly increased in the LPS treatment group compared to the untreated group. In inflammatory reactions induced by LPS treatment in Raw 264.7 cells, inflammatory cytokines (TNF-α, PGE2, IL-1β) and NO production were decreased in the EtOAc fraction and MeOH fraction of the methanol extract of Salvia plebeia R. Br. compared to the case of LPS treatment alone. The anti-inflammatory effect was proved by significantly inhibiting the production of inflammatory cytokines. The present results suggest that Salvia plebeia R. Br. supplementation is beneficial for the suppression of antioxidant and anti-inflammation.

Keywords

References

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