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Antioxidant and anti-inflammatory activities of Geranium robertianum L. decoctions


Geranium robertianum L., commonly known as Herb Robert, is an herbaceous plant popularly known for its functional properties including antioxidant and anti-inflammatory. In this study, the phenolic profile of leaves and stems decoctions of Geranium robertianum L. was elucidated through UHPLC-DAD-ESI-MSn analysis, and their antioxidant and anti-inflammatory potential were assessed in vitro. Importantly, and envisaging the use of these extracts in human diets, the potential toxicity of bioactive concentrations was also addressed in macrophages and hepatocytes. Despite being both reach in ellagitanins, the extract from leaves was shown to be slightly more abundant than the one from stems. High radical scavenging activity against DPPH●, ABTS●+ and OH● were observed either for the leaves or the stems extract, as well as good activities towards ferric reducing antioxidant activity, lipid peroxidation and oxygen radical absorbance capacity methods. In addition, both extracts were very effective in scavenging NO●, as measured in a chemical model, while only the stems extract was able to decrease the production of this radical by stimulated macrophages. On the other hand, none of the extracts was able to modulate the activity of lipoxygenase or the expression of the inducible nitric oxide synthase. Overall, this data allowed to conclude that G. robertianum L. stems and leaves infusions are particularly rich in tannins. The strong scavenging effects displayed by the stems extract suggest that its anti-inflammatory activity may partially result from its anti-radical capacities towards NO●.

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Publication details

The article was received on 14 Jun 2017, accepted on 07 Aug 2017 and first published on 08 Aug 2017

Article type: Paper
DOI: 10.1039/C7FO00881C
Citation: Food Funct., 2017, Accepted Manuscript
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    Antioxidant and anti-inflammatory activities of Geranium robertianum L. decoctions

    M. D. Dias Catarino, A. M. S. Silva, M. T. Cruz and S. M. Cardoso, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00881C

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