Antioxidant and anti-inflammatory activities of several commonly used spices

Auteur(s) :
Bischoff SC., Tsai TH., Tsai PJ.
Date :
Jan, 2005
Source(s) :
Journal of food science. #70:1 pC93-C97
Adresse :
Reprints: HO SC,YUANPEI UNIV SCI & TECHNOL,DEPT FOOD SCI;306,YUANPEI ST; HSINCHU 300, TAIWAN. Research Institutions: Yuanpei Univ Sci & Technol, Dept Food Sci, Hsinchu 300, Taiwan. Chang Gung Mem Hosp, Dept Dent, Chilung, Taiwan. Discipline: FOOD SCIENCE/NUTRITION

Sommaire de l'article

Antioxidant and anti-inflammatory activities are extensively used to screen chemopreventive foods. Five well-known anticancer spices, ginger, red pepper, garlic, green onion, and leek, were selected and assessed in this study. Antioxidant function was evaluated based on the scavenging ability of the cation radical ABTS(+). Moreover, anti-inflammatory activity was determined based on the inhibitory effect of nitric oxide (NO) production by lipopolysaccharide (LPS)-activated macrophages. The antioxidant activity of the 5 spices followed this order: ginger > red pepper > leek > green onion and garlic. All of these spices had a strict inhibitory effect on NO production. The anti-inflammatory activity could be ranked based on the IC50 of the spices, as garlic > ginger > green onion > leek and red pepper. Additionally, a significant correlation existed between antioxidant activity and total phenolics content. Obviously, total phenolics content was a crucial determinant of the antioxidant but not the anti-inflammatory activity of foods. The compounds responsible for the anti-inflammatory activity should differ from those responsible for the antioxidant activity.

Source : Pubmed