Phytochemical Analysis of Anti-Inflammatory and Antioxidant Effects of Mahonia aquifolium Flower and Fruit Extracts

Abstract EN

Oxidative stress and inflammation are interlinked processes.

The aim of the study was to perform a phytochemical analysis and to evaluate the antioxidant and anti-inflammatory activities of ethanolic Mahonia aquifolium flower (MF), green fruit (MGF), and ripe fruit (MRF) extracts.

Plant extract chemical composition was evaluated by HLPC.

A DPPH test was used for the in vitro antioxidant activity.

The in vivo antioxidant effects and the anti-inflammatory potential were tested on a rat turpentine oil-induced inflammation, by measuring serum nitric oxide (NOx) and TNF-alpha, total oxidative status (TOS), total antioxidant reactivity (TAR), oxidative stress index (OSI), 3-nitrothyrosine (3NT), malondialdehyde (MDA), and total thiols (SH).

Extracts were administrated orally in three dilutions (100%, 50%, and 25%) for seven days prior to inflammation.

The effects were compared to diclofenac.

The HPLC polyphenol and alkaloid analysis revealed chlorogenic acid as the most abundant compound.

All extracts had a good in vitro antioxidant activity, decreased NOx, TOS, and 3NT, and increased SH.

TNF-alpha was reduced, and TAR increased only by MF and MGF.

MDA was not influenced.

Our findings suggest that M.

aquifolium has anti-inflammatory and antioxidant effects that support the use in primary prevention of the inflammatory processes.