Antioxidant activity and anti-inflammatory action of Canna indica extract

• Main Authors: Pei-Ling Ko, 柯佩伶
• Other Authors: Tim K. Tso
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/91524688464402061017

碩士 === 國立嘉義大學 === 食品科學系研究所 === 98 === The biological activities of Canna species have caused most attentions, but limited scientifical evidence is available on their health-related activities. The objective of this study was to identify antioxidant and anti-inflammation properties of Canna indica (Cannaceae). Hot water extract (CI-W) and 80% ethanol extract (CI-E) from Canna indica (Cannaceae) were investigated for their total phenolic, total flavonoid and anthocyanin contents, antioxidant and anti-inflammatory activities. The results showed that CI-W has higher DPPH free radical scavenging activity, trolox equivalent antioxidant capacity, reducing power and total phenolic contents and antioxidant activities than CI-E. However, CI-E has higher total flavonoids and anthocyanin contents than CI-W. A higher inhibition of angiotensin converting enzyme activity of CI-E at high doses was about 74%. With respect to anti-inflammatory properties, both CI-W and CI-E showed the inhibitory effects on production of LPS-induced nitric oxide, soluble intercellular adhesion molecule-1, prostaglandin E2 and interleukin-1β by RAW 264.7 macrophages. However, there was no significant change in tumor necrosis factor alpha. In conclusion, the results indicate that Canna indica extracts were rich in antioxidant ingredients (total phenolics and total flavonoids), and have antioxidant capacity and anti-inflammatory properties.