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Issue 5, 2015
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Evidence for anti-inflammatory and antioxidative properties of dried plum polyphenols in macrophage RAW 264.7 cells

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Abstract

This study presents the anti-inflammatory and antioxidative properties of dried plum (Prunus domestica L.) polyphenols in macrophage RAW 264.7 cells. We hypothesized that dried plum polyphenols have strong anti-inflammatory and antioxidant properties against lipopolysaccharide (LPS)-induced production of the pro-inflammatory markers, nitric oxide (NO) and cyclooxygenase-2 (COX-2), and the lipid peroxidation product, malondialdehyde, in activated macrophage RAW 264.7 cells. To test this hypothesis, macrophage RAW 264.7 cells were stimulated with either 1 μg ml−1 (for measurement of NO production) or 1 ng ml−1 (for measurement of COX-2 expression) of LPS to induce inflammation and were treated with different doses of dried plum polyphenols (0.0, 0.1, 1, 10, 100 and 1000 μg ml−1). Dried plum polyphenols at a dose of 1000 μg ml−1 was able to significantly (P < 0.05) reduce NO production by 43%. Additionally, LPS-induced expression of COX-2 was significantly (P < 0.05) reduced by 100 and 1000 μg ml−1 dried plum polyphenols. To investigate the antioxidant activity of dried plum polyphenols, macrophage RAW 264.7 cells were stimulated with 100 μg ml−1 of FeSO4 + 1 mM ml−1 of H2O2 to induce lipid peroxidation. Dried plum polyphenols at a dose of 1000 μg ml−1 showed a 32% reduction in malondialdehyde production. These findings indicate that dried plum polyphenols are potent anti-inflammatory and antioxidative agents in vitro.

Graphical abstract: Evidence for anti-inflammatory and antioxidative properties of dried plum polyphenols in macrophage RAW 264.7 cells

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Publication details

The article was received on 20 Feb 2015, accepted on 20 Apr 2015 and first published on 21 Apr 2015


Article type: Paper
DOI: 10.1039/C5FO00173K
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Food Funct., 2015,6, 1719-1725

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    Evidence for anti-inflammatory and antioxidative properties of dried plum polyphenols in macrophage RAW 264.7 cells

    S. Hooshmand, A. Kumar, J. Y. Zhang, S. A. Johnson, S. C. Chai and B. H. Arjmandi, Food Funct., 2015, 6, 1719
    DOI: 10.1039/C5FO00173K

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