Protective effect of Pimpinella anisoides ethanolic extract and its constituents on oxidative damage and its inhibition of nitric oxide in lipopolysaccharide-stimulated RAW 264.7 macrophages.

The present study shows for the first time the chemical profile and the in vitro properties (antioxidant and inhibition of nitric oxide [NO] production) of the aromatic plant Pimpinella anisoides V Brig. (Family Apiaceae). The ethanolic extract of the fruits is characterized by 23 major components. Fourteen monoterpenes, two sesquiterpenes, one fatty acid, five methyl esters and one aldehyde were identified. Among them the most abundant components were the monoterpenes trans-anethole (54.5%), limonene (13.5%), and sabinene (4.4%). The extract showed significant antioxidant activity (50% inhibitory concentration [IC(50)], 3.02 mg/mL) using the 2,2-diphenyl-1-picrylhydrazyl test. The test for inhibition of NO production was performed using the murine monocytic macrophage cell line RAW 264.7. The ethanolic extract had significant activity with an IC(50) value of 72.7 microg/mL, and this might indicate that it would have an anti-inflammatory effect in vivo. Among the pure compounds that most effectively inhibited lipopolysaccharide-induced NO production were the most abundant constituents, trans-anethole and limonene, with IC(50) values of 102.7 microg/mL and 70.1 microg/mL, respectively. The cytotoxic effect of P. anisoides extract and pure compounds in the presence of lipopolysaccharide (1 microg/mL) was evaluated but found to be negligible.