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Antioxidative, Anti-inflammatory, and DNA Damage Protective Effect in Cortex Extracts of Eucommia ulmoides by Roastin

한국약용작물학회지 2019년 27권 4호 p.259 ~ 270
이영민 ( Lee Young-Min ) - 건국대학교 응용생화학과

김인숙 ( Kim In-Sook ) - 건국대학교 응용생화학과
김재곤 ( Kim Jae-Gon ) - (주)안국건강연구소
박서현 ( Park Seo-Hyun ) - (주)안국건강연구소
임병우 ( Lim Beong-Ou ) - 건국대학교 응용생화학과

Abstract


Background: Eucommia ulmoides has long been used as an herbal medicine for the treatment of diabetes, hypertension and other diseases in many Asian countries.

Methods and Results: This study aimed at evaluating the antioxidant and anti-inflammatory properties of its water (EU-DW, and REU-DW) and ethanol (EU-EtOH, and REU-EtOH) extracts, as well as those of non-roasted E. ulmoides (EU) and roasted EU (REU) cortex. The following were assessed in each extract: total phenolic and flavonoid contents, 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and nitrite radical scavenging activities, reducing power, DNA damage prevention activity, and nitric oxide (NO) inhibition activity. Both EU and REU extracts showed high phenolic and flavonoid content, dose-dependent DPPH radical scavenging capacity, high reducing activity, and considerable DNA damage prevention activity. EU extracts showed remarkable ABTS free radicals scavenging capacity. REU extracts showed a higher radical scavenging capacity and played an important role in inhibiting NO production.

Conclusions: The results of this study suggested that aqueous and ethanol extracts of EU and REU possess antioxidant capacities, and prevent oxidative damage to DNA, probably owing to their phenolic and flavonoid content. Therefore, EU and REU could be candidates antioxidant supplements.

키워드

Eucommia ulmoides; Antioxidative Effect; Anti-inflammatory Effect; Nitric Oxide; Oxidative DNA Damage; Roasting
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