| Literature DB >> 32526652 |
Chun-Nan Wu1, Li-Chin Sun1, Yung-Lin Chu2, Roch-Chui Yu1, Chang-Wei Hsieh3, Hsien-Yi Hsu4, Fu-Chiun Hsu5, Kuan-Chen Cheng6.
Abstract
The aim of this study is to simultaneously evaluate anti-oxidative and anti-inflammatory activities of the hop extracts by different solvents. Hop water extract (HWE) and hop ethanol extracts (HEEs) were prepared by extracting hop pellets with hot water at 90 °C and ethanol solutions (55%, 75%, and 95%), respectively. Bioactive compound such as α-acid, β-acid, total phenolic, and total flavonoid contents were determined. All the HEEs showed higher anti-oxidative activities than the HWEs. The HEEs showing the highest anti-oxidative activities are different in the experiments with different free radicals. For anti-inflammatory activities, both the HWE and HEEs decreased NO productions. HWE decreased TNF-α and IL-6 secretion but showed no effect on IL-1β, while HEEs decreased IL-1β and IL-6 secretion but increased TNF-α secretion. Except for TNF-α secretion, the HEEs showed higher anti-inflammatory activities than the HWE. Future work is to explore the possible mechanism to improve the ethanol extraction procedure.Entities:
Keywords: Anti-inflammation; Anti-oxidation; Hop; Humulus lupulus; Proinflammatory cytokine
Year: 2020 PMID： 32526652 DOI： 10.1016/j.foodchem.2020.127244
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514