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ORIGINAL ARTICLE
Year : 2020  |  Volume : 10  |  Issue : 11  |  Page : 516-522

Antioxidant and anti-inflammatory activities of Orostachys japonicus


School of Wellness Industry Convergence, Food & Nutrition, Hankyong National University, 327 Chungang-ro, Anseong-si, Gyeonggi-do 17579, Korea

Correspondence Address:
Eun-Sun Hwang
School of Wellness Industry Convergence, Food & Nutrition, Hankyong National University, 327 Chungang-ro, Anseong-si, Gyeonggi-do 17579
Korea
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/2221-1691.294092

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Objective: To determine the bioactive compounds of Orostachys japonicus (O. japonicus) (Maxim.) A. Berger extraction by different solvents (70% ethanol or water) and to evaluate the in vitro antioxidant and anti-inflammatory activities. Methods: Total polyphenol, flavonoid, and anthocyanin contents in O. japonicus extract were measured. Antioxidant activities were determined by DPPH, ABTS, and superoxide radical-scavenging ability assays. Anti-inflammatory activities were evaluated by nitric oxide production, tumor necrosis factor-α, and interleukin-6 expression techniques. Results: Extraction with 70% ethanol yielded the highest total polyphenol (60.03 mg/g dry weight) and flavonoid (55.50 mg/g dry weight) contents. The total anthocyanin contents in 70% ethanol and water extracts were 57.25 and 91.71 mg/g dry weight, respectively. The 70% ethanol extract also showed stronger antioxidant activity than the water extract. Antioxidant activity and reducing power increased with the increasing concentration of O. japonicus extract. O. japonicus extract at 0-400 μg/mL did not affect the growth of RAW 264.7 cells, whereas dose-dependent inhibition of nitric oxide, tumor necrosis factor-a, and interleukin-6 production was observed. Conclusions: O. japonicus inhibits oxidative and inflammatory reactions with potentially positive health-related effects.


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