Anti-inflammatory effects of an aqueous extract of Welsh onion green leaves in mice

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题名:	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
贡献者:	生活應用與保健系食品科技系
关键词:	Welsh Onion Antioxidant Anti-Inflammatory Carrageenan
日期:	2013-05
上传时间:	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
显示于类别:	[Dept. of Life and Health Science] Periodical Articles [Dept. of Food Science & Technology] Periodical Articles

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