| Literature DB >> 31554064 |
Gokhan Zengin1, Claudio Ferrante2, Diane Estelle Gnapi3, Kouadio Ibrahime Sinan4, Giustino Orlando5, Lucia Recinella2, Alina Diuzheva6, József Jekő7, Zoltán Cziáky7, Annalisa Chiavaroli2, Sheila Leone2, Luigi Brunetti2, Carene Picot-Allain8, Mohamad Fawzi Mahomoodally9, Paola Angelini10, Stefano Covino10, Roberto Venanzoni10, Bruno Tirillini11, Luigi Menghini2.
Abstract
Ocimum americanum L. (Lamiaceae) is a common food condiment and also used in traditional medicine in the management of several human diseases. Nonetheless, there has been no effort to delineate the biological and phytochemical profiles of leaves and flowers prepared by different extractive solvents (ethyl acetate, methanol (MeOH), and water). The pharmacological potential of O. americanum extracts on pro-oxidant/pro-inflammatory mediators in rat colon specimens treated with lipopolysaccharide was investigated. In parallel, the inhibitory effects of the extracts on fungal and bacterial strains involved in ulcerative colitis were studied. Qualitative phytochemical analysis showed the presence of phenols, flavonoids, and tannins. Water extracts of flowers and leaves showed strong reducing and radicals scavenging potential. Both MeOH and ethyl acetate extracts of the leaves and flowers were able to inhibit acetylcholinesterase, butyrylcholinesterase, and tyrosinase. All the extracts inhibited the selected bacterial and fungal strains, while only ethyl acetate flower extract displayed antioxidant/anti-inflammatory effects in rat colon. The water and MeOH extracts stimulated colon lactate dehydrogenase (LDH) and serotonin (5-HT) and induced spontaneous migration of HCT116 cells. Future investigations should focus on the biological activity of isolated phytochemicals from the leaves and flowers of O. americanum, in order to clarify the mechanism(s) of action substantiating the observed pharmacological properties.Entities:
Keywords: Anti-inflammatory; Free radicals; Lactate dehydrogenase; Phenolic; Serotonin
Year: 2019 PMID: 31554064 DOI: 10.1016/j.foodres.2019.108610
Source DB: PubMed Journal: Food Res Int ISSN: 0963-9969 Impact factor: 6.475