Extracts from Cinnamomum cassia leaf residues display antioxidant and anti-inflammatory activities

文献类型： 外文期刊

第一作者： Wu, Rui-Qing

作者： Wu, Rui-Qing;Wu, Hong;Wu, Rui-Qing;Hu, Teng-Gen;Wen, Peng

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.609； 五年影响因子：2.61 ）

ISSN： 0145-8892

年卷期： 2022 年 46 卷 4 期

页码：

收录情况： SCI

摘要： In order to explore the potential utilization value of Cinnamomum cassia leaf residues (CcLRs), the extracts of CcLRs and their biological activities were investigated in this study. The results showed that ethyl acetate (EA) fraction of CcLRs' crude extract had the highest total phenolic content (361.53 +/- 19.24 mg GAE/g extract) and total flavonoid content (652.48 +/- 9.91 mg RE/g extract), and its antioxidant capacity was 1.2- to 1.4-fold higher than that of the crude extract and other fractions. The in vitro NO inhibition rate of the EA fraction was up to 92.25% at concentration of 200 mu g/ml. The in vivo study showed that the EA fraction significantly improved the total antioxidant capacity (T-AOC) in D-galactose-induced aging mice by enhancing the total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activities, as well as inhibited the inflammatory response by reducing the induced nitrogen monoxide synthase (iNOS) activity. Thus, the extract from CcLRs possesses excellent antioxidant and anti-inflammatory activities, and has potential as a new dietary supplement in the food industry. Novelty impact statement 1. Cinnamomum cassia leaf residues (CcLRs) are promising source of bioactive compounds. 2. Ethyl acetate fraction of CcLRs has higher total phenolic and flavonoid contents. 3. Ethyl acetate fraction possesses great antioxidant and anti-inflammatory activities.

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