Volatile oil from striped African pepper (Xylopia parviflora, Annonaceae) possesses notable chemopreventive, anti-inflammatory and antimicrobial potential

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• 作者：Verlaine Woguem ; Hervet P.D. Fogang ; Filippo Maggi ; L茅on A. Tapondjou ; Hilaire M. Womeni ; Luana Quassinti ; Massimo Bramucci ; Luca A. Vitali ; Dezemona Petrelli ; Giulio Lupidi ; Fabrizio Papa ; Sauro Vittori ; Luciano Barboni
• 关键词：Xylopia parviflora ; Essential oil ; Cytotoxic activity ; Anti-inflammatory ; Antimicrobial
• 刊名：Food Chemistry
• 出版年：15 April, 2014
• 年：2014
• 卷：149
• 期：Complete
• 页码：183-189
• 全文大小：439 K

文摘

Fruits of Xylopia parviflora, well known as striped African pepper, are sold in the Cameroonian markets as a flavouring ingredient to make traditional soups. The essential oil hydrodistilled from fruits was analysed for in vitro biological activities, namely cytotoxic, anti-inflammatory, antimicrobial and antioxidant, by MTT, nitric oxide inhibitory assay, agar disc diffusion method, and DPPH and ABTS assays. The essential oil composition, analysed by GC and GC-MS, was dominated by monoterpene hydrocarbons (50.0%) responsible for the pepper odour, such as 尾-pinene (34.0%) and 伪-pinene (10.3%). The oil induced a strong inhibitory effect on tumour cells MDA-MB 231 and HCT116, with inhibition values close to those of cisplatin. A dose-dependent decrease in NO production was noted in RAW 264.7 macrophages treated with the oil, revealing a promising anti-inflammatory potential. The essential oil showed a measurable antimicrobial activity against all the species tested, while the radical scavenging activity was low.