In Vitro Anti-Inflammatory Properties of Selected Green Leafy Vegetables
2018
K. D. P. P. Gunathilake | K. K. D. S. Ranaweera | H. P. Vasantha Rupasinghe
The study investigated the anti-inflammatory activity of the hydro methanolic extract of six leafy vegetables, namely <i>Cassia auriculata</i>, <i>Passiflora edulis</i>, <i>Sesbania grandiflora</i>, <i>Olax zeylanica</i>, <i>Gymnema lactiferum</i>, and <i>Centella asiatica</i>. The anti-inflammatory activity of methanolic extracts of leafy vegetables was evaluated using four in vitro-based assays: hemolysis inhibition, proteinase inhibition, protein denaturation inhibition, and lipoxygenase inhibition. Results showed that the percent inhibition of hemolysis from these leaf extracts (25⁻100 µg/mL dry weight basis (DW)) was within the range from 5.4% to 14.9%, and the leaves of <i>P. edulis</i> and <i>O. zeylanica</i> showed a significantly higher (<i>p</i> < 0.05) inhibition levels. Percent inhibition of protein denaturation of these leafy types was within the range of 36.0⁻61.0%, and the leaf extract of <i>C. auriculata</i> has exhibited a significantly higher (<i>p</i> < 0.05) inhibition level. Proteinase inhibitory activity of these leaf extracts was within the range of 20.2⁻25.9%. The lipoxygenase inhibition was within the range of 3.7⁻36.0%, and the leaf extract of <i>G. lactiferum</i> showed an improved ability to inhibit lipoxygenase activity. In conclusion, results revealed that all the studied leaves possess anti-inflammatory properties at different levels, and this could be due to the differences in the composition and concentration of bioactive compounds.
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