The study of anti-inflammatory and anti-oxidant effects of the five edible plants

Abstract

The anti-inflammatory and anti-oxidant effects of the five edible plants (floral herbal tea, FHT) commonly utilized as a drink in Guangdong of China were discussed. Firstly, DPPH and ABTS methods were used to determine antioxidant activity of methanolic extract from floral herbal tea (MEFH). Subsequently, the relationship between total content of phenol and flavonoids with respect to antioxidant activity were studied. Finally, anti-inflammatory activity of MEFH in RAW 264.7 cell line was tested. The scavenging activity of DPPH radicals in the order from highest to lowest was: Flos sophorae, Lonicera japonica Thunb, Flos chrysanthemi Indici, Flos puerariae, Bombax ceiba. F. Sophorae not only possessed the highest anti-oxidant activity, but also the high contents of total phenol and flavonoids. NO induced by lipopolysaccharide (LPS) in mouse macrophages can be effectively inhibited by MEFH, in which the anti-inflammatory effect of F. Sophorae was highest. Amongst five edible plants, F. sophorae demonstrated extraordinary anti-inflammatory as well as anti-oxidant effects. These effects were mainly due to high content of total phenol and flavonoids, which could serve as a natural resource of food and medicine. Key words: Anti-inflammatory, anti-oxidant, floral herbal tea, Flos sophorae.