An investigation of the relationship between the anti-inflammatory activity, polyphenolic content and antioxidant activities of cooked and in vitro digested culinary herbs

Chohan, Magali, Naughton, Declan, Jones, Lucy and Opara, Elizabeth (2012) An investigation of the relationship between the anti-inflammatory activity, polyphenolic content and antioxidant activities of cooked and in vitro digested culinary herbs. Oxidative Medicine and Cellular Longevity, 2012, ISSN (print) 1942-0900

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Abstract

There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) culinary herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells. The trolox equivalent capacity (TEAC) and estimated total phenolic content of the herbs were also determined. There was a significant decrease in IL-8 release from PBLs stimulated with H(2)O(2) incubated with (U), (C), (C&D), and (STD) herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) herbs. PBLs pre-incubated with (C&D) herbs prior to stimulation (H(2)O(2) or TNFα) caused a significant inhibition in IL-8 release. The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the culinary herbs investigated.

Item Type: Article
Additional Information: Article ID 627843.
Uncontrolled Keywords: different cooking methods, rosmarinic acid, phenolic composition, caco-2 cells, caffeic acid, capacity, spices, bioavailability, extracts, interleukin-8
Research Area: Allied health professions and studies
Faculty, School or Research Centre: Faculty of Science, Engineering and Computing > School of Life Sciences
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Depositing User: Declan Naughton
Date Deposited: 19 Apr 2012 18:32
Last Modified: 16 Jul 2012 21:55
URI: http://eprints.kingston.ac.uk/id/eprint/22575

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