一氧化氮
化学
抗氧化剂
一氧化氮合酶
精油
丙二醛
生物化学
超氧化物
食品科学
药理学
酶
生物
有机化学
作者
Su‐Tze Chou,Chia-Pei Lai,Chih‐Chien Lin,Ying Shih
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2012-09-01
卷期号:134 (1): 262-268
被引量:71
标识
DOI:10.1016/j.foodchem.2012.02.131
摘要
Vetiveria zizanioides (vetiver grass) is well known as an eco-friendly plant that prevents soil erosion and rehabilitates metalliferous polluted land. V. zizanioides is also the major source of vetiver oil for medicine and perfumery. Our study identified 25 compounds in V. zizanioides essential oil (VZ-EO). The major components were cedr-8-en-13-ol (12.4%), α-amorphene (7.80%), β-vatirenene (5.94%) and α-gurjunene (5.91%). VZ-EO may suppress the inflammatory responses of LPS-stimulated RAW 264.7 macrophages, including nitric oxide production and cell apoptosis, by regulating the expression of the inflammation-related enzymes heme oxygenase-1, inducible nitric oxide synthase and cyclooxygenase-2 (inducible cyclooxygenase) and the inflammatory cytokines tumour necrosis factor-α, interleukin-1β and interferon-β. Additionally, the anti-inflammatory activity of VZ-EO correlated with its antioxidant activity of decreasing LPS-induced superoxide anion production and malondialdehyde levels.
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