| Literature DB >> 29243634 |
Junli Lv1, Haiqiu Huang1, Lu Yu1, Monica Whent1, Yuge Niu2, Haiming Shi3, Thomas T Y Wang4, Devanand Luthria5, Denys Charles6, Liangli Lucy Yu7.
Abstract
Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (-)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health.Entities:
Keywords: Accelerated solvent extractor; Anti-inflammation; Anti-proliferation; Antioxidant; Cinnamon; Peppermint; Phenolics
Year: 2011 PMID： 29243634 DOI： 10.1016/j.foodchem.2011.11.135
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514