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