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http://dx.doi.org/10.3746/pnf.2014.19.2.089

Antioxidant and Anti-inflammatory Activities of Broccoli Florets in LPS-stimulated RAW 264.7 Cells  

Hwang, Joon-Ho (Department of Biology, Jeju National University)
Lim, Sang-Bin (Department of Biotechnology Regional Innovation Center, Jeju National University)
Publication Information
Preventive Nutrition and Food Science / v.19, no.2, 2014 , pp. 89-97 More about this Journal
Abstract
Broccoli (Brassica oleracea var. italia) florets were extracted with 80% methanol and the extract was sequentially fractionated with n-hexane, ethyl acetate, n-butanol, and distilled water. The extract and the fractions were evaluated for total phenolic content, sulforaphane content, antioxidant activity, and anti-inflammatory activity in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. The total phenolic content and sulforaphane content of the ethyl acetate fraction (EF) were 35.5 mg gallic acid equivalents/g and $620.2{\mu}g/g$, respectively. These values were higher than those of the 80% methanol extract and organic solvent fractions. The oxygen radical absorbance capacity of the EF [$1,588.7{\mu}M$ Trolox equivalents (TE)/mg] was 11-fold higher than that of the distilled water fraction ($143.7{\mu}M\;TE/mg$). The EF inhibited nitric oxide release from LPS-stimulated RAW 264.7 cells in a dose-dependent manner and inhibited $I{\kappa}B-{\alpha}$ degradation and nuclear factor-${\kappa}B$ activation in LPS-stimulated RAW 264.7 cells. In conclusion, the EF of broccoli florets exerted potent antioxidant and anti-inflammatory effects.
Keywords
broccoli florets; total phenolics; sulforaphane; anti-inflammatory activity; antioxidant activity;
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