Insights into the importance of dietary chrysanthemum flower (Chrysanthemum morifolium cv. Hangju)-wolfberry (Lycium barbarum fruit) combination in antioxidant and anti-inflammatory properties

Abstract

Dietary chrysanthemum flower and wolfberry alone or together are widely consumed as a health beverage on a daily basis for centuries. The study aims to evaluate combinative effects of flower heads of Chrysanthemum morifolium cv. Hangju (C) and Lycium barbarum fruit (wolfberry, W) served as tea on chemical compounds, antioxidant and anti-inflammatory activities in RAW 264.7 macrophages. Eight phenolics were mainly detected in chrysanthemum flowers, whereas polysaccharides were dominant in wolfberry. The infusion of five combinations showed significantly antioxidant activities positively associated with the chrysanthemum flower content in chemical methods (ORAC and FRAP). However, the cellular-based CAA assay exhibited the highest antioxidant activities of the infusion at C:W = 1:1, indicating a synergistic interaction (CI = 0.11, P < .01). Additionally, the anti-inflammatory effect of infusion, specifically at a combination of C:W = 1:1, was observed by reducing the LPS-induced nitric oxide production, and inhibiting the expression of iNOS, TNF-α, IL-1β, and IL-6 mRNA (P < .05). The infusion prepared at a C:W = 1:1 was found to inactivate MAPKs (ERK and JNK) and NF-κB. The antioxidant and anti-inflammatory mechanisms might be attributed to acacetin-7-O-rutinoside, luteolin-7-O-glucoside and chlorogenic acid from chrysanthemum flower, and wolfberry polysaccharide via multiple inflammatory pathways.