In Vitro Anti-Inflammatory Properties of Selected Green Leafy Vegetables
1
Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri Lanka
2
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda 10250, Sri Lanka
3
Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
*
Author to whom correspondence should be addressed.
Biomedicines 2018, 6(4), 107; https://doi.org/10.3390/biomedicines6040107
Received: 9 October 2018
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Revised: 12 November 2018
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Accepted: 13 November 2018
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Published: 19 November 2018
(This article belongs to the Special Issue Anti-inflammatory Activity of Plant Polyphenols)
The study investigated the anti-inflammatory activity of the hydro methanolic extract of six leafy vegetables, namely Cassia auriculata, Passiflora edulis, Sesbania grandiflora, Olax zeylanica, Gymnema lactiferum, and Centella asiatica. The anti-inflammatory activity of methanolic extracts of leafy vegetables was evaluated using four in vitro-based assays: hemolysis inhibition, proteinase inhibition, protein denaturation inhibition, and lipoxygenase inhibition. Results showed that the percent inhibition of hemolysis from these leaf extracts (25–100 µg/mL dry weight basis (DW)) was within the range from 5.4% to 14.9%, and the leaves of P. edulis and O. zeylanica showed a significantly higher (p < 0.05) inhibition levels. Percent inhibition of protein denaturation of these leafy types was within the range of 36.0–61.0%, and the leaf extract of C. auriculata has exhibited a significantly higher (p < 0.05) inhibition level. Proteinase inhibitory activity of these leaf extracts was within the range of 20.2–25.9%. The lipoxygenase inhibition was within the range of 3.7–36.0%, and the leaf extract of G. lactiferum showed an improved ability to inhibit lipoxygenase activity. In conclusion, results revealed that all the studied leaves possess anti-inflammatory properties at different levels, and this could be due to the differences in the composition and concentration of bioactive compounds.
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Keywords:
leafy vegetables; anti-inflammatory activity; methanolic extracts; lipoxygenase inhibition; hemolysis inhibition
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MDPI and ACS Style
Gunathilake, K.D.P.P.; Ranaweera, K.K.D.S.; Rupasinghe, H.P.V. In Vitro Anti-Inflammatory Properties of Selected Green Leafy Vegetables. Biomedicines 2018, 6, 107. https://doi.org/10.3390/biomedicines6040107
AMA Style
Gunathilake KDPP, Ranaweera KKDS, Rupasinghe HPV. In Vitro Anti-Inflammatory Properties of Selected Green Leafy Vegetables. Biomedicines. 2018; 6(4):107. https://doi.org/10.3390/biomedicines6040107
Chicago/Turabian StyleGunathilake, K. D.P.P., K. K.D.S. Ranaweera, and H. P.V. Rupasinghe. 2018. "In Vitro Anti-Inflammatory Properties of Selected Green Leafy Vegetables" Biomedicines 6, no. 4: 107. https://doi.org/10.3390/biomedicines6040107
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