Antioxidant and Antiinflammatory Effects of , and Plant Extracts in Macrophage and Microglial Cells.

BACKGROUND

We investigated the phenolic content characterizing different plant extracts from , , and , their antioxidant, antiinflammatory effects, and their mechanism of action.

METHODS

plant samples were macerated in 40% ethanol or hot/ cold glycerate and assessed for polyphenols content. The antioxidant activity was investigated by DPPH radical scavenging assay and HDCFDA test in LPS-stimulated RAW264.7 macrophages and N9 microglial cells. MTS experiments and antiinflammatory properties verified cellular toxicity through NO assay. Interaction with A adenosine receptors was evaluated through binding assays using [H]ZM241385 radioligand.

RESULTS

Polyphenols were present in 40% ethanol plant extract, which at 0.1-10 µg/µL achieved good antioxidant effects, with a DPPH radical scavenging rate of about 90%. In LPS-stimulated cells, these plant extracts, at 1μg/μL, did not affect cell vitality, displayed significant inhibition of HDCFDA and NO production, and inhibited ZM 241385 binding in CHO cells transfected with A receptors. RAW 264.7 and N9 cells presented a density of them quantified in 60 ± 9 and 45 ± 5 fmol/mg of protein, respectively.

CONCLUSION

, and extracts may be considered a source of agents for treating disorders related to oxidative stress and inflammation.