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Anti‐inflammatory activity of rosemary extracts obtained by supercritical carbon dioxide enriched in carnosic acid and carnosol
Author(s) -
Arranz Elena,
Jaime Laura,
GarcíaRisco Monica R.,
Fornari Tiziana,
Reglero Guillermo,
Santoyo Susana
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12656
Subject(s) - carnosic acid , rosmarinus , chemistry , supercritical fluid , supercritical carbon dioxide , officinalis , anti inflammatory , food science , traditional medicine , pharmacology , biochemistry , biology , antioxidant , essential oil , organic chemistry , medicine
Summary The in vitro anti‐inflammatory activity of supercritical rosemary ( R osmarinus officinalis L.) extracts (rosemary A and B ) is been reported in this study. To achieve that, THP ‐1 macrophages were activated using lipopolysaccharide or human ox‐ LDL and secretion and gene expression of TNF ‐α, IL ‐1β, IL ‐6 and IL ‐10 were evaluated, as well as COX ‐2 gene expression. Results indicated that both rosemary extracts ( A & B ) exhibit high anti‐inflammatory activity although at a higher extent in case of rosemary B extract (5 μg mL −1 ), representing a higher quantity of carnosic acid and carnosol than rosemary A. When comparing the activity of the extract to the standard itself, the anti‐inflammatory activity of standards of carnosic acid and carnosol was not as intense as that obtained with rosemary B . These data indicated that although carnosic acid content in the extracts is considered as the main anti‐inflammatory compound, a synergistic interaction with other compounds may play a significant role in enhancing its activity. Results provided the grounds for possible increase in the application of supercritical rosemary extracts in food formulations for mitigation or prevention of inflammatory diseases.