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Anti‐inflammatory activity of extracts of Thai spices and herbs
Author(s) -
Tuntipopipat Siriporn,
Failla Mark L.
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.700.13
Subject(s) - traditional medicine , chemistry , acetone , anti inflammatory , nitric oxide , nitric oxide synthase , tumor necrosis factor alpha , food science , cytotoxicity , in vitro , pharmacology , biochemistry , biology , medicine , organic chemistry , endocrinology
Many spices and herbs contain a variety of compounds with anti‐oxidant and anti‐inflammatory activities. The aim of this study was to assess the anti‐inflammatory activity of spices/herbs that are common ingredients in Thai dishes. Tissues of 13 spices/herbs were processed according to their use in habitual Thai diets. All plant tissues except Roselle and Chili were extracted with ethanol; Chili was extracted with hexane: acetone (2:1), while Roselle was extracted with 70% acetone. Extracts were tested by monitoring inhibition of LPS‐induced nitric oxide synthase (NOS) activity and TNF‐α production in RAW 264.7 cells. Seven extracts inhibited NOS activity and TNF‐α production in a dose‐dependent manner without exerting cytotoxicity. Limnophila aromatica (Pak Kyeng) extract exhibited greatest potency suppressing NOS activity, followed by Dill, Kaffer Lime, Pak Tiew, Sweet Basil, Mint and Devil's Fig, respectively, (range of IC 50 = 8.8 to 55.2 ug/mL). Pak Kyeng also showed the greatest inhibition of TNF‐α production (IC 50 = 8.1 ug/mL); Mint extract rather than Devil's Fig extract was least potent (range of IC 50 =121.5 ug/mL). IC 50 values for NOS activity and TNF‐α production in LPS‐activated RAW264.7 cells for these extracts were highly correlated (r = 0.964, p <0.01). These results support the use of NOS activity in RAW264.7 cells as a cost effective tool for screening the anti‐inflammatory activity of extracts of spices/herbs in Thai recipes to identify specific compounds of interest. (Supported by International Nutrition Foundation/Ellison Medical Foundation Post‐Doctoral Fellowship Program and OARDC)