Phenolic Enriched Extract of Baccharis trimera Presents Anti-inflammatory and Antioxidant Activities
| Autor: | Cristiane Bernardes de Oliveira, Carmen Regla Vargas, Robson Henrich Amaral, Melissa Guerra Simões Pires, Jarbas Rodrigues de Oliveira, Lucimara Nardi Comunello, Adroaldo Lunardelli, Grace Gosmann, Gabriela Lucas da Silva, Vanusa Manfredini, Simone Cristina Baggio Gnoatto |
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| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
Antioxidant
antioxidant DPPH medicine.medical_treatment Ethyl acetate Saponin Anti-Inflammatory Agents pleurisy Pharmaceutical Science Ascorbic Acid phenolic compounds Carrageenan Antioxidants Analytical Chemistry chemistry.chemical_compound Baccharis trimera Drug Discovery Food science anti-inflammatory chemistry.chemical_classification biology Baccharis Chemistry Biochemistry Chemistry (miscellaneous) saponin TAR Molecular Medicine Female medicine.drug_class Nitric Oxide Anti-inflammatory Article lcsh:QD241-441 Inhibitory Concentration 50 Phenols Picrates lcsh:Organic chemistry medicine Animals Physical and Theoretical Chemistry Rats Wistar Plant Extracts Organic Chemistry Biphenyl Compounds biology.organism_classification Ascorbic acid Rats Plant Leaves |
| Zdroj: | Molecules, Vol 17, Iss 1, Pp 1113-1123 (2012) Molecules Molecules; Volume 17; Issue 1; Pages: 1113-1123 |
| ISSN: | 1420-3049 |
| Popis: | Baccharis trimera is a plant popularly used as a tea and to treat gastrointestinal diseases and inflammatory processes as well. The total phenolic content was determined and the antioxidant and anti-inflammatory activities of six extracts (dichloromethane, ethyl acetate, butanol, aqueous, saponin and phenolic) from B. trimera were evaluated. Using carrageenan-induced pleurisy as a model of acute inflammation, the phenolic extract at 15 mg/kg decreased significantly the analyzed parameters when compared to the carrageenan group ( p < 0.05), thus showing potential anti-inflammatory activity. The total phenolic content and antioxidant activity were evaluated by the Folin-Ciocalteau and DPPH methods, respectively. Phenolic and ethyl acetate extracts presented higher antioxidant activity ( p < 0.05) than ascorbic acid. The phenolic extract also showed the highest antioxidant potential in relation to the other extracts, thus suggesting that the antioxidant and anti-inflammatory activities were due to the presence of phenolic compounds. |
| Databáze: | OpenAIRE |
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