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Antioxidant properties and phytochemical characteristics of extracts from Lactuca indica
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Antioxidant properties and phytochemical characteristics of extracts from Lactuca indica

Sheng-Yang Wang, Hsing-Ning Chang, Kai-Ti Lin, Chiu-Ping Lo, Ning-Sun YangLie-Fen Shyur
Journal of Agricultural and Food Chemistry, 卷.51(5), 頁碼.1506-1512
02/2003
PMID: 12590506

摘要

Antioxidant activity Inducible nitric oxide synthase (iNOS) Lactuca indica Phenolic compounds Chemistry (all) Agricultural and Biological Sciences (all)
Lactuca indica (Compositae) is an edible wild vegetable, used as a folk medicine in anti-inflammatory, antibacterial, and other medications in Asia. This is the first scientific evaluation of the chemopreventive therapeutic properties of L. indica using five antioxidation assay systems. An extract from L. indica was found to possess significant free radical scavenging activity, effectively protecting øx174 supercoiled DNA against strand cleavage and reducing oxidative stress in human promyelocytic leukemia HL-60 cells. Moreover, extracts of L. indica almost totally inhibited nitric oxide production and the mRNA expression of inducible nitric oxide synthase, at a dosage of 100 μg/mL, in LPS-stimulated macrophage RAW264.7 cells. Bioactivity-guided chromatographic fractionation and metabolite profiling coupled with spectroscopic analyses revealed that the six phenolic compounds, that is, protocatechulic acid (1), methyl p-hydroxybenzoate (2), caffeic acid (3), 3,5-dicaffeoylquinic acid (4), luteolin 7-O-β-glucopyranoside (5), and quercetin 3-O-β-glucopyranoside (6), are the major antioxidative constituents in the L. indica extract.

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