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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2022.4
- 수록면
- 186 - 195 (10page)
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초록· 키워드
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Rhubarb is known as “da huang” (Rheum officinale) in Asia. Its root is used in traditional remedies, particularly in Korea and China. In the West, rhubarb (Rheum rhabarbarum) stalk is used as a vegetable, but its beneficial properties are not known. In this study, we investigated the antioxidant and anti-inflammatory properties of R. rhabarbarum (“edible rhubarb”), while R. officinale (“da huang”) roots were used as control. For analysis, 200 mg of freeze-dried powder from different plant parts (leaf, stalk, and root of R. rhabarbarum, and root of R. officinale) were extracted with 50 mL of 70% EtOH for 24 h and condensed using vacuum evaporator. The antioxidant properties of the extracts were evaluated using ABTS assay. Edible rhubarb root extract showed strong ABTS<SUP>+</SUP> free radical scavenging activity, which was equal to that of da uuang root extract (20 mg/mL). However, the antioxidant activity of the leaf extract was higher than that of the stalk extract. The anti-inflammatory effect was determined using nitric oxide (NO) assay with LPS-induced RAW 264.7 macrophages. NO production by activated macrophages significantly decreased with an increasing concentration of extracts of the different edible rhubarb parts and da huang roots. Cell toxicity was determined using MTS assay. The extracts were not significantly toxic to RAW 264.7 cells. These findings confirm that edible rhubarb extracts have beneficial properties, but further research is required to assess its potential as a functional material, for example, a natural component of anti-inflammatory medicine.
목차
Abstract
1. Introduction
2. Materials and methods
3. Results and discussion
4. Conclusions
References
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