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Abstract Title:

The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-κB and MAPK activation.

Abstract Source:

Food Chem. 2019 Aug 30 ;290:239-245. Epub 2019 Apr 2. PMID: 31000042

Abstract Author(s):

Lingchao Miao, Hongxun Tao, Yu Peng, Shengpeng Wang, Zhangfeng Zhong, Hesham El-Seedi, Simona Dragan, Gokhan Zengin, Wai San Cheang, Yitao Wang, Jianbo Xiao

Article Affiliation:

Lingchao Miao

Abstract:

Portulaca oleracea L. (Purslane) has great potential as food and traditional drugs in several countries. The purpose of this study was to evaluate the anti-inflammatory effects of purslane extract on lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. Purslane extracts significantly reduced LPS-induced synthesis of NO in a dose-dependent manner, as well as the expression levels of iNOS and COX-2. The productions of TNF-α and IL-6 were also significantly reduced at the higher dose of 400 μg/ml. Meanwhile, the expression levels of P65, p-P65, p-MEK and p-IκB-α were inhibited dose-dependently. The nuclear translocation of P65 was partially prevented by the extract, which explained the inhibition of NF-κB pathway. In addition, three reported flavonoids, named luteolin, kaempferol and quercitrin, were identified in the extract, which might be responsible for its anti-inflammatory effects. Above all, our research has partially proved that purslane could be considered as a natural anti-inflammatory agent infurther applications.

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