Abstract
Tiliacora triandra (TT), native to Southeast Asia, has been widely used as folk medicine and in cuisines in many areas. Although little scientific evidence supports the health benefits of TT leaves, the juice extracted from TT leaves has become popular for consumers among all socioeconomic classes. Thus, this study aims to evaluate the phytochemical profile and anti-inflammatory properties of juice extracted from TT leaves. The result revealed that, the highest total phenolic contents (199.92 mg GAE/g), total flavonoid contents (29.76 mg RUE/g), and extraction yield (61.2%) of the lyophilized TT leaves juice powder were found in the solvent mixture of ethanol, water, and acetone extracts. The highest DPPH radical scavenging value (90.95%) of the lyophilized TT leaves juice powder was found in hot water extract. By HPLC analysis, total phenolic compounds of the lyophilized TT leaves juice powder was 3,938.1 mg/kg. Tannic acid, gallic acid, and rutin are the major phenolic compound and the juice is a rich source of chlorophyll compound (3,551.6 mg/kg). The lyophilized TT leaves juice down-regulated the induction of inflammatory iNOS and COX-2 proteins in LPS-stimulated macrophages. The results suggest that intake of TT leaves juice, providing various phenolic and chlorophyll compounds, has great potential for reducing the inflammatory process.
Highlights
Several studies have provided strong evidence that phytochemicals in vegetables and fruits protect against some cancers [1,2]
Most studies reported that the protective properties against oxidative damage by fruits and vegetables were attributable to phenolic compounds [23]
total phenolic contents (TPC) and total flavonoid contents (TFC) of plant are considered as indicators of the antioxidant capacity since the redox properties of the phenolic compounds allow them to exhibit as reducing agents via hydrogen donors and radical scavengers [24]
Summary
Several studies have provided strong evidence that phytochemicals in vegetables and fruits protect against some cancers [1,2] The use of these natural dietary compounds to inhibit or suppress the process of carcinogenesis is a crucial strategy for cancer prevention. The chemo-preventive effects of these natural dietary compounds in vegetables and fruits have involved various mechanisms including being an antioxidant, exhibiting anti-inflammatory activity, inducing phase II enzymes, and apoptosis [3]. It has accepted that inflammation plays a crucial role in chronic inflammatory diseases and the cancer development [5,6] Inflammatory leukocytes, such as macrophages when activated by many stimuli, result in the induction of pro-inflammatory protein and enzymes including inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) [7]. Suppressing the induction of COX-2 and iNOS is a key strategy for cancer chemoprevention in various human organs [8]
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