Title of article
Antioxidant and anti-inflammatory properties of taiwanese yam (Dioscorea japonica Thunb. var. pseudojaponica (Hayata) Yamam.) and its reference compounds
Author/Authors
Chiu، نويسنده , , Chuan-Sung and Deng، نويسنده , , Jeng-Shyan and Chang، نويسنده , , Heng-Yuan and Chen، نويسنده , , Yi-Chuan and Lee، نويسنده , , Min-Min and Hou، نويسنده , , Wen-Chi and Lee، نويسنده , , Chao-Ying and Huang، نويسنده , , Shyh-Shyun and Huang، نويسنده , , Guan-Jhong، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2013
Pages
10
From page
1087
To page
1096
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.
Keywords
Dioscorea japonica Thunb. var. pseudojaponica , antioxidant , Taiwanese yam , Anti-inflammation
Journal title
Food Chemistry
Serial Year
2013
Journal title
Food Chemistry
Record number
1973185
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