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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/27776


    標題: Anti-inflammatory effects of an aqueous extract of Welsh onion green leaves in mice
    作者: Wang, Bor-Sen
    Huang, Guan-Jhong
    Lu, Ya-Hui
    Chang, Lee-Wen
    貢獻者: 生活應用與保健系
    食品科技系
    關鍵字: Welsh Onion
    Antioxidant
    Anti-Inflammatory
    Carrageenan
    日期: 2013-05
    上傳時間: 2014-05-26 10:43:13 (UTC+8)
    出版者: Elsevier Sci Ltd
    摘要: The anti-inflammatory effects of an aqueous extract of Welsh onion green leaves (WOE) in mice was investigated. Administration of WOE, in the range of 0.25-1 g/kg, showed a concentration dependent inhibition on paw edema development after carrageenan treatment in mice. The anti-inflammatory effects of WOE were closely attributed to decreased levels of tissue NO and tumor necrosis factor-a (TNF-alpha). Further evidence for WOE's protection is shown in the reduction of lipid oxidation and the increase of antioxidant enzyme activities, including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPX) in vivo. Further, WOE also decreased the number of acetic acid-induced writhing responses and formalin-induced pain in the late phase in mice. Overall, the results showed that WOE might serve as a natural source of anti-inflammatory compounds. (C) 2012 Elsevier Ltd. All rights reserved.
    關聯: Food Chemistry, v.138 n. pp.751-756
    Appears in Collections:[生活應用與保健系] 期刊論文
    [ 食品科技系 ] 期刊論文

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