Department of Pharmacology, School of Medicine, University of Western Sydney, Locked Bag 1797, Campbelltown, Penrith, NSW, 2751, Australia.
Eur J Nutr. 2014 Feb;53(1):335-43. doi: 10.1007/s00394-013-0531-9. Epub 2013 May 8.
Chronic inflammatory processes contribute to the pathogenesis of many age-related diseases. In search of anti-inflammatory foods, we have systematically screened a variety of common dietary plants and mushrooms for their anti-inflammatory activity.
A selection of 115 samples was prepared by a generic food-compatible processing method involving heating. These products were tested for their anti-inflammatory activity in murine N11 microglia and RAW 264.7 macrophages, using nitric oxide (NO) and tumour necrosis factor-α (TNF-α) as pro-inflammatory readouts.
Ten food samples including lime zest, English breakfast tea, honey-brown mushroom, button mushroom, oyster mushroom, cinnamon and cloves inhibited NO production in N11 microglia, with IC50 values below 0.5 mg/ml. The most active samples were onion, oregano and red sweet potato, exhibiting IC50 values below 0.1 mg/ml. When these ten food preparations were retested in RAW 264.7 macrophages, they all inhibited NO production similar to the results obtained in N11 microglia. In addition, English breakfast tea leaves, oyster mushroom, onion, cinnamon and button mushroom preparations suppressed TNF-α production, exhibiting IC50 values below 0.5 mg/ml in RAW 264.7 macrophages.
In summary, anti-inflammatory activity in these food samples survived 'cooking'. Provided that individual bioavailability allows active compounds to reach therapeutic levels in target tissues, these foods may be useful in limiting inflammation in a variety of age-related inflammatory diseases. Furthermore, these foods could be a source for the discovery of novel anti-inflammatory drugs.
慢性炎症过程有助于许多与年龄相关疾病的发病机制。为了寻找抗炎食品，我们系统地筛选了各种常见的食用植物和蘑菇的抗炎活性。
采用通用的食品兼容的加工方法（包括加热）制备了 115 种样品。通过使用 NO 和肿瘤坏死因子-α（TNF-α）作为促炎读出物，在鼠 N11 小胶质细胞和 RAW 264.7 巨噬细胞中测试这些产品的抗炎活性。
包括酸橙皮、英式早餐茶、蜂蜜褐蘑菇、纽扣蘑菇、牡蛎蘑菇、肉桂和丁香在内的十种食品样品抑制了 N11 小胶质细胞中 NO 的产生，IC50 值低于 0.5mg/ml。最活跃的样品是洋葱、牛至和红甘薯，其 IC50 值低于 0.1mg/ml。当这十种食品制剂在 RAW 264.7 巨噬细胞中进行重新测试时，它们都抑制了 NO 的产生，与在 N11 小胶质细胞中获得的结果相似。此外，英式早餐茶、牡蛎蘑菇、洋葱、肉桂和纽扣蘑菇制剂抑制了 TNF-α 的产生，在 RAW 264.7 巨噬细胞中的 IC50 值低于 0.5mg/ml。
总之，这些食品样本的抗炎活性在“烹饪”中得以存活。只要个体生物利用度允许活性化合物在靶组织中达到治疗水平，这些食品可能有助于限制各种与年龄相关的炎症性疾病中的炎症。此外，这些食品可能是发现新型抗炎药物的来源。
