Jump to main content
Jump to site search
PLANNED MAINTENANCE Close the message box

Scheduled maintenance work on Wednesday 27th March 2019 from 11:00 AM to 1:00 PM (GMT).

During this time our website performance may be temporarily affected. We apologise for any inconvenience this might cause and thank you for your patience.

Issue 10, 2018
Previous Article Next Article

Synergism between luteolin and sulforaphane in anti-inflammation

Author affiliations


Luteolin and sulforaphane are well-known food bioactives with anti-inflammatory properties. Herein, we determined their combinational effects in inhibiting inflammation in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. Both luteolin and sulforaphane showed dose-dependent inhibition on LPS-induced production of nitric oxide (NO) in the macrophages. The combined treatments led to a stronger inhibition on NO production compared to the singular treatments. Isobologram analysis confirmed that the combined treatments produced a synergy. Western blotting and ELISA showed that the combined treatment reduced the expression levels of pro-inflammatory proteins involving NF-κB pathway, and STAT3 activation, which regulated expression of other inflammatory proteins such as iNOS, COX-2, IL-6, and IL-1β. Moreover, the combination treatments reduced reactive oxygen species in cells and increased the expression of Nrf2 and HO-1, which are cellular antioxidant proteins. In conclusion, our findings support the notion that certain bioactive food components may act synergistically to produce enhanced health effects such as anti-inflammation.

Graphical abstract: Synergism between luteolin and sulforaphane in anti-inflammation

Back to tab navigation

Publication details

The article was received on 08 Jul 2018, accepted on 05 Sep 2018 and first published on 12 Sep 2018

Article type: Paper
DOI: 10.1039/C8FO01352G
Citation: Food Funct., 2018,9, 5115-5123

  •   Request permissions

    Synergism between luteolin and sulforaphane in anti-inflammation

    K. Rakariyatham, X. Wu, Z. Tang, Y. Han, Q. Wang and H. Xiao, Food Funct., 2018, 9, 5115
    DOI: 10.1039/C8FO01352G

Search articles by author