Antioxidant and anti-inflammatory properties of Taiwanese yam (Dioscorea japonica Thunb. var. pseudojaponica (Hayata) Yamam.) and its reference compounds.

Abstract:

:Dioscorea japonica Thunb. var. pseudojaponica (DP) is consumed as food and widely used in traditional Chinese medicine in Taiwan. The aims of this study are to investigate the antioxidant and anti-inflammatory effects of ethanol extract of DP (EDP) and its reference compounds. Fingerprint chromatogram from HPLC indicated that EDP contains gallic acid and vanillic acid. EDP was evaluated for its antioxidant effects and LPS-induced nitrite oxide (NO) production in RAW264.7 cells. EDP decreased the LPS-induced NO production and expressions of iNOS and COX-2 in RAW264.7 cells. In-vivo anti-inflammatory activities of EDP were assessed in mouse paw oedema induced by λ-carrageenan (Carr). We investigated the antioxidant mechanism of EDP via studies of the activities of catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx) and the levels of malondialdehyde (MDA) in the oedematous paw. The results showed that EDP might be a natural antioxidant and anti-inflammatory agent.

journal_name

Food Chem

journal_title

Food chemistry

authors

Chiu CS,Deng JS,Chang HY,Chen YC,Lee MM,Hou WC,Lee CY,Huang SS,Huang GJ

doi

10.1016/j.foodchem.2013.04.031

subject

Has Abstract

pub_date

2013-11-15 00:00:00

pages

1087-96

issue

2

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(13)00477-9

journal_volume

141

pub_type

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