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The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-kappa B and MAPK activation
Univ Macau, Inst Chinese Med Sci, State Key Lab Qual Control Chinese Med, Taipa, Macao, Peoples R China.
Univ Macau, Inst Chinese Med Sci, State Key Lab Qual Control Chinese Med, Taipa, Macao, Peoples R China.
Univ Macau, Inst Chinese Med Sci, State Key Lab Qual Control Chinese Med, Taipa, Macao, Peoples R China.
Univ Macau, Inst Chinese Med Sci, State Key Lab Qual Control Chinese Med, Taipa, Macao, Peoples R China.
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2019 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 290, p. 239-245Article in journal (Refereed) Published
Abstract [en]

Portulaca oleracea L. (Purslane) has great potential as food and traditional drugs in several countries. The purpose of this study was to evaluate the anti-inflammatory effects of purslane extract on lipopolysaccharide (LPS)stimulated RAW 264.7 cells. Purslane extracts significantly reduced LPS-induced synthesis of NO in a dose-dependent manner, as well as the expression levels of iNOS and COX-2. The productions of TNF-alpha and IL-6 were also significantly reduced at the higher dose of 400 mu g/ml. Meanwhile, the expression levels of P65, p-P65, p-MEK and p-I kappa B-alpha were inhibited dose-dependently. The nuclear translocation of P65 was partially prevented by the extract, which explained the inhibition of NF-kappa B pathway. In addition, three reported flavonoids, named luteolin, kaempferol and quercitrin, were identified in the extract, which might be responsible for its anti-inflammatory effects. Above all, our research has partially proved that purslane could be considered as a natural anti-inflammatory agent in further applications.

Place, publisher, year, edition, pages
ELSEVIER SCI LTD , 2019. Vol. 290, p. 239-245
Keywords [en]
Portulaca oleracea L., Flavonoids, Lipopolysaccharide, Anti-inflammatory effects, NF-kappa B, MAPK
National Category
Biochemistry and Molecular Biology
Identifiers
URN: urn:nbn:se:uu:diva-382803DOI: 10.1016/j.foodchem.2019.04.005ISI: 000464920800030PubMedID: 31000042OAI: oai:DiVA.org:uu-382803DiVA, id: diva2:1314239
Available from: 2019-05-08 Created: 2019-05-08 Last updated: 2019-05-08Bibliographically approved

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El-Seedi, Hesham

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