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Research Articles

Anti-inflammatory Activities of Chopi (Zanthoxylum piperitum A.P. DC) Essential Oil: Suppression of the Inducible Nitric Oxide Synthase and Cellular Adhesion

원문정보

Je-Hyuk Lee, Kyung-Mi Chang, Gun-Hee Kim

한국식품과학회 Food Science and Biotechnology Volume 18 Number 6 2009.12 pp.1371-1378
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

The aim of this study is to elucidate the anti-inflammatory activities of chopi (Zanthoxylum piperitum A.P. DC.) essential oil. Essential oil (EO) of chopi was extracted by steam distillation method, and its major constituents were limonene and geranyl acetate. Chopi-EO decreased approximately 38% of nitrite production, as compared to the lipopolysaccharde (LPS)-induced nitrite production. However, chopi-EO and its components did not quench nitric oxide (NO) chemically in cellfree system, and markedly inhibited approximately 40.4% of inducible nitric oxide synthase (iNOS) mRNA transcription. In addition, the inhibition of E-selectin gene transcription by chopi-EO caused the suppression of cellular adhesion. These results suggest that chopi-EO may exert potential anti-immunological inflammatory activity.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Je-Hyuk Lee Plant Resource Research Institute, Duksung Women’s University
  • Kyung-Mi Chang Plant Resource Research Institute, Duksung Women’s University
  • Gun-Hee Kim Plant Resource Research Institute, Duksung Women’s University, Department of Food and Nutrition, Duksung Women’s University

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자료제공 : 네이버학술정보

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