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http://dx.doi.org/10.22156/CS4SMB.2019.9.12.294

Antioxidant and Anti-inflammatory Effect of Pyracantha Angustifolia Fruit Extracts  

Yang, Yang (Dept. of Beauty Art, Graduate School, Seokyeong University)
Lee, Ji-An (Dept. of Beauty Art, Graduate School, Seokyeong University)
Publication Information
Journal of Convergence for Information Technology / v.9, no.12, 2019 , pp. 294-301 More about this Journal
Abstract
This study evaluated the antioxidant activity and the anti-inflammatory activity of ethanol extracted Pyracantha angustifolia (PE) or hot water extracted P. angustifolia (PW) using natural plant sources. In the DPPH and ABTS assay, the PE extracts showed the highest activity with an IC50 of 3.78 ㎍/mL, IC50 of 510.57 ㎍/mL, respectively. The total polyphenol content of PE extracts was 37.11±0.01 mgGAE/mL and PW extracts was 11.46±0.01 mgGAE/mL in a 1 mg/mL. The MTT assay showed no cytotoxicity at all concentration of two extracts in mouse macrophage cell line, RAW264.7. In addition, PE extracts strongly inhibited the production of NO, TNF-α cytokine secretion, and iNOS/TNF-α mRNA expression stimulated by LPS in RAW264.7 cells. Taken together, these results suggest that P. angustifolia, especially the ethanol extracts (PE), can be used as a cosmetic material containing natural antioxidant and anti-inflammatory properties.
Keywords
Antioxidant; Anti-inflammatory; TNF-${\alpha}$; Cosmeceutical; Pyracantha angustifolia;
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