In vitro antioxidant and anti-inflammatory activity of chaya extracts (Cnidoscolus aconitifolius (Mill.) I.M. Johnst)

Introduction: noncommunicable diseases (NCDs) are the main cause of death worldwide. Secondary metabolites from plant sources such as Cnidoscolus aconitifolius may be used as adjuvants in the prevention of diseases related to oxidative stress and inflammation such as NCDs. Objective: the in vitro antioxidant and anti-inflammatory activities associated with biologically active compounds in C. aconitifolius extracts were evaluated. Method: the contents of phenols, flavonoids, flavonones and hydroflavonoles were determined. The potential antioxidant activity was determined with 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays, and angiotensin-converting enzyme (ACE) activity. For anti-inflammatory activity quantitative PCR and enzyme-linked immunosorbent assay (ELISA) tests were used in macrophages derived from THP-1 monocytes and stimulated with LPS. Results: the aqueous extract recorded the highest phenolic content (70.61 0.07 g/100 g of extract), and the ethanolic extract registered the highest content in flavonoids (47.76 4.84 g/100 g of extract), flavonones and dihydroflavonoles (70.10 7.29 g/100 g of extract). The acetone extract obtained the highest DPPH inhibition (49.85 ± 5.30%), while the ethanolic extract showed the highest ABTS inhibition (41.01 ± 3.81%). The etanolic and aqueous extracts had the highest ACE inhibition. The ethanolic extract had the highest anti-inflammatory activity, decreasing gene expression for TNF- by 39.78% and for IL-6 by 97.81%, and their production by 46% and 48.38%, respectively, in macrophages stimulated with LPS. Conclusion: these extracts demonstrated in vitro their antioxidant and anti-inflammatory potential due to their content of bioactive compounds.