Abstract
Purpose: This study was conducted to investigate the anti-inflammatory effects of Solanum melongena L. (SM) using 3 kinds of cooking methods. Methods: To estimate the anti-inflammatory effect of SM, the production of nitric oxide (NO) and prostaglandin E<sub>2</sub> (PGE<sub>2</sub>), gene expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) and cytokines, and nuclear factor kappa B (NF-κ B) protein were measured. Results: Compared to raw SM, there was a decrease in the production of NO and pro-inflammatory cytokine mRNA in the cooked SM. All samples (10, 20, 50 μg/mL) dose-dependently decreased the production of NO and PGE2. Roasted SM (RSM) and steamed SM (SSM) treatment down-regulated iNOS, COX-2 and cytokines mRNA expression, and p50 and IκBα phosphorylation compared to the vehicle. Specifically, SSM showed the greatest anti-inflammatory effect. Conclusion: Thus, the cooking method may have a bearing on the anti-inflammatory effect of SM. This is presumed to be due to the change in the functional components during heating. However, further studies to identify the active compounds are required.
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