揭示三种绿叶蔬菜（ 、 和 ）的植物化学特征、抗氧化能力、细胞毒性和抗炎作用。
Unveiling the phytochemical profile, antioxidant capacity, cytotoxicity, and anti-inflammatory effect of three leafy green vegetables: , , and .
作者信息
Rahim Abdur, Mim Farzana, Reza M Selim, Dey Shuvo Kumer, Shoagh M Shakil Rahman, Islam M Badrul, Nasiruddin M
机构信息
Department of Botany, University of Rajshahi, Rajshahi 6205, Bangladesh.
Department of Biochemistry and Molecular Biology, Jahangirnagar University, Dhaka 1342, Bangladesh.
出版信息
Food Chem X. 2025 Jun 3;29:102620. doi: 10.1016/j.fochx.2025.102620. eCollection 2025 Jul.
This study investigates the phytochemical composition, and biological properties of methanol and ethanol extracts from , , and , emphasizing their bioactive potential in food chemistry. Among the extracts, the methanol extract of showed the highest phenolic (94.41 ± 1.48 mg GAE/g, < 0.0001) and flavonoid (20.27 ± 0.52 mg CE/g, < 0.0001) content, correlating with superior antioxidant activity. The methanol extract of exhibited strong cytotoxicity (LC: 13.89 ± 1.33 μg/mL, < 0.05), while the ethanol extract of demonstrated the highest anti-inflammatory activity via membrane stabilization (61.89 ± 0.5 %, < 0.0001) and protein denaturation assays (46.67 ± 2.34 %, < 0.01). These findings highlight the bioactive potential of these leafy vegetables for functional food development and natural therapeutic applications. Further research should explore phenolic profiling, processing effects, and in vivo evaluation of their bioactive constituents.
本研究调查了[植物名称1]、[植物名称2]和[植物名称3]的甲醇提取物和乙醇提取物的植物化学成分及生物学特性，重点关注它们在食品化学中的生物活性潜力。在这些提取物中，[植物名称1]的甲醇提取物显示出最高的酚类物质含量（94.41±1.48毫克没食子酸当量/克，P<0.0001）和黄酮类化合物含量（20.27±0.52毫克儿茶素当量/克，P<0.0001），与较强的抗氧化活性相关。[植物名称2]的甲醇提取物表现出较强的细胞毒性（半数致死浓度：13.89±1.33微克/毫升，P<0.05），而[植物名称3]的乙醇提取物通过膜稳定试验（61.89±0.5%，P<0.0001）和蛋白质变性试验（46.67±2.34%，P<0.01）显示出最高的抗炎活性。这些发现突出了这些叶菜类蔬菜在功能性食品开发和天然治疗应用方面的生物活性潜力。进一步的研究应探索其酚类物质谱、加工效果以及对其生物活性成分的体内评估。
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