Argentina, Brasil, Chile, Colombia, Cuba, Ecuador, España, Guatemala, Mexico, Paraguay, Perú, Portugal
ln vitro antioxidant and anti-inflammatory activity of chaya extracts (Cnidoscolus aconitifolius (Mill.) l.M. Johnst)
Tipo de Publicación:
Ciencia y tecnología de los alimentos
lntroduct¡on: noncommunicable diseases (NCDs) are the main cause of death worldwide. Secondary metabolites from plant sources such as Cnidoscolus aconitifoltus may be used as adjuvants in the prevention of diseases related to oxidative slress and inflammation such as NCDs.
0biective: the rh vlfroantioxidant and anti-inflammatory activities associated with biologically active compounds in C. acon¡t¡fll¡usexlacts were evaluated.
Methods: the contents of phenols, flavonoids, flavonones and hydroflavonoles were determined. The potential antioxidant activ¡ty 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 wilh LPS.
Results: the aqueous extract recorded the highest phenolic c0ntent (70.6.1 + 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 (/0 10 r7.2991100 g of extract) The acetone extract obtained the highest DPPH inhibition (49.85 t 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 ant¡-inflammatory activity, decreasing gene expression for TNF-ü by 39,78 % and for lL-6 by 97.81 %, and their production by 46 % and 48.38 0/0, respectively, in macrophages stimulated with LPS.
Conclusions: these extracts demo