An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs
Joint Authors
Opara, Elizabeth I.
Jones, Lucy
Chohan, Magali
Naughton, Declan P.
Source
Oxidative Medicine and Cellular Longevity
Issue
Vol. 2012, Issue 2012 (31 Dec. 2012), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2012-05-21
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Natural & Life Sciences (Multidisciplinary)
Biology
Abstract EN
There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs.
Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity.
The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) culinary herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells.
The trolox equivalent capacity (TEAC) and estimated total phenolic content of the herbs were also determined.
There was a significant decrease in IL-8 release from PBLs stimulated with H2O2 incubated with (U), (C), (C&D), and (STD) herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) herbs.
PBLs pre-incubated with (C&D) herbs prior to stimulation (H2O2 or TNFα) caused a significant inhibition in IL-8 release.
The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the culinary herbs investigated.
American Psychological Association (APA)
Chohan, Magali& Naughton, Declan P.& Jones, Lucy& Opara, Elizabeth I.. 2012. An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs. Oxidative Medicine and Cellular Longevity،Vol. 2012, no. 2012, pp.1-9.
https://search.emarefa.net/detail/BIM-486317
Modern Language Association (MLA)
Chohan, Magali…[et al.]. An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs. Oxidative Medicine and Cellular Longevity No. 2012 (2012), pp.1-9.
https://search.emarefa.net/detail/BIM-486317
American Medical Association (AMA)
Chohan, Magali& Naughton, Declan P.& Jones, Lucy& Opara, Elizabeth I.. An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs. Oxidative Medicine and Cellular Longevity. 2012. Vol. 2012, no. 2012, pp.1-9.
https://search.emarefa.net/detail/BIM-486317
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-486317